29+ Delicious Alton Brown Recipes Perfect for Your Dutch Oven

When it comes to versatile and reliable cookware, the Dutch oven stands out as a kitchen essential.

Renowned chef Alton Brown has long championed the Dutch oven for its ability to transform simple ingredients into extraordinary meals through slow cooking, braising, and baking.

Whether you’re a seasoned home cook or just beginning your culinary journey, Alton Brown’s Dutch oven recipes offer a wide variety of flavorful, comforting dishes that are both practical and delicious.

From hearty stews and tender roasts to vegetarian casseroles and savory baked goods, these recipes make the most of this classic cookware’s unique heat retention and even cooking capabilities.

In this collection of 29+ Alton Brown Dutch oven recipes, you’ll discover inspiring ideas to elevate your meal planning and impress your family and guests with home-cooked goodness.

29+ Delicious Alton Brown Recipes Perfect for Your Dutch Oven

Mastering Dutch oven cooking with Alton Brown’s recipes opens up a world of culinary possibilities.

The slow-cooked flavors, tender textures, and ease of preparation prove that this humble pot is much more than just a piece of cookware — it’s a tool that turns everyday meals into memorable experiences.

Whether you’re making a rich pot roast, a vibrant vegetable stew, or a comforting pasta bake, these recipes showcase the versatility and reliability of the Dutch oven, helping you bring restaurant-quality dishes to your own kitchen.

Embrace these recipes, experiment with your favorite ingredients, and enjoy the cozy, hearty meals that only a Dutch oven can deliver.

Chicken and Dumplings

This comforting classic is elevated by Alton Brown’s method, turning simple ingredients into a rich, hearty meal perfect for any time of the year.

The slow cooking in a Dutch oven melds the flavors beautifully, producing tender chicken and fluffy dumplings soaked in flavorful broth.

Ingredients:

• 1 whole chicken, cut into pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 6 cups chicken broth
• 1 teaspoon thyme
• Salt and pepper to taste
• Dumplings (made from flour, baking powder, salt, milk, and butter)

Instructions:
Heat olive oil in a Dutch oven over medium heat. Brown the chicken pieces on all sides and remove them. In the same pot, sauté onion, garlic, carrots, and celery until softened. Return the chicken to the pot and add chicken broth and thyme. Bring to a simmer, cover, and cook until the chicken is tender. Prepare the dumpling batter, drop spoonfuls into the simmering broth, cover again, and cook until dumplings are fluffy and cooked through.

This recipe perfectly balances rich, savory broth with tender chicken and light dumplings, creating a meal that’s both satisfying and comforting, ideal for chilly evenings or whenever you need a nourishing dish.

Beef Stew

Alton Brown’s take on beef stew is all about deep flavor development and tender meat, achieved by searing and slow cooking in a Dutch oven.

The technique ensures each bite is packed with hearty, savory goodness, perfect for warming up your soul.

Ingredients:

• 2 pounds beef chuck, cubed
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 carrots, chopped
• 3 potatoes, diced
• 4 cups beef broth
• 1 cup red wine
• 2 teaspoons Worcestershire sauce
• 1 teaspoon rosemary
• Salt and pepper to taste

Instructions:
Heat oil in a Dutch oven over medium-high heat. Brown beef cubes in batches, setting them aside. Sauté onion and garlic until translucent. Deglaze the pot with red wine, scraping up browned bits. Return beef to the pot and add broth, Worcestershire sauce, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for several hours until beef is tender. Add carrots and potatoes halfway through cooking.

This stew is a perfect example of slow-cooked comfort food, with a rich, deep flavor that fills the kitchen and warms the heart, ideal for family dinners or special occasions.

No-Knead Dutch Oven Bread

Alton Brown’s recipe for no-knead bread utilizes the Dutch oven to create a crusty, artisan-style loaf with minimal effort.

The method is perfect for home bakers wanting bakery-quality bread without complex techniques.

Ingredients:

• 3 cups all-purpose flour
• 1/4 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 1 1/2 cups warm water

Instructions:
Mix flour, yeast, and salt in a large bowl. Add warm water and stir until just combined. Cover and let rise at room temperature for 12 to 18 hours until bubbly and doubled in size. Preheat Dutch oven in the oven at 450°F. Carefully place the dough into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake an additional 15 minutes for a crisp crust.

The result is a beautifully rustic bread with a crackling crust and soft, airy crumb—perfect for sandwiches or alongside your favorite soups and stews.

This recipe shows how simple ingredients and a Dutch oven can create extraordinary homemade bread.

Braised Short Ribs

This recipe highlights the magic of slow braising in a Dutch oven, turning tough, flavorful short ribs into melt-in-your-mouth tender perfection.

The rich sauce infused with aromatics enhances the deep beef flavor, making it a truly indulgent dish.

Ingredients:

• 4 pounds beef short ribs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions:
Season short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the ribs on all sides. Remove ribs and sauté onion, carrots, and garlic until softened. Deglaze the pot with red wine, scraping up any browned bits. Return the ribs to the pot, add beef broth, thyme, and bay leaf. Cover and simmer on low heat or place in a preheated oven at 325°F for 3 hours until ribs are tender.

This recipe transforms inexpensive cuts into an elegant, deeply flavorful meal that’s perfect for a special dinner or weekend feast.

The long, slow cooking enriches the meat and sauce, creating a comforting, luxurious experience.

Coq au Vin

Alton Brown’s Dutch oven coq au vin is a French classic brought to life with robust flavors and tender chicken.

The slow cooking melds wine, herbs, and vegetables, creating a dish that’s both rustic and refined.

Ingredients:

• 1 whole chicken, cut into pieces
• Salt and pepper to taste
• 3 tablespoons butter
• 6 ounces bacon, chopped
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 cups red wine
• 1 cup chicken broth
• 1 teaspoon thyme
• 8 ounces mushrooms, sliced

Instructions:
Season chicken pieces with salt and pepper. In a Dutch oven, cook bacon until crisp and remove. Brown chicken in the bacon fat and remove. Sauté onion, garlic, and mushrooms in butter until tender. Return chicken and bacon to the pot, add wine, broth, and thyme. Cover and simmer on low heat or bake in the oven at 325°F for 1.5 to 2 hours until chicken is tender.

This dish showcases the beautiful marriage of wine and chicken with vegetables and herbs, resulting in a savory, aromatic meal that’s perfect for cozy dinners or impressing guests.

Campfire Chili

A hearty, flavorful chili made effortlessly in a Dutch oven.

This recipe balances spices, beans, and meat for a robust dish that’s perfect for gatherings or comforting meals at home.

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can kidney beans, drained
• 1 can diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup beef broth

Instructions:
Brown ground beef in a Dutch oven over medium heat. Remove excess fat, then sauté onion and garlic until soft. Add beans, tomatoes, chili powder, cumin, salt, pepper, and beef broth. Stir well and bring to a simmer. Cover and cook on low heat for about 1 hour, stirring occasionally.

This chili is a crowd-pleaser that combines smoky spices with tender meat and beans, making it perfect for a warm, satisfying meal any day of the week.

The Dutch oven helps develop deep flavors through slow, even cooking.

Roast Pork Shoulder

This Dutch oven roast pork shoulder recipe showcases how slow roasting can create a juicy, tender, and flavorful main dish.

The combination of herbs and spices enhances the natural richness of the pork, making it perfect for family meals or gatherings.

Ingredients:

• 4 to 5 pounds pork shoulder
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 cup chicken broth

Instructions:
Preheat the Dutch oven and heat olive oil over medium-high heat. Rub the pork shoulder with smoked paprika, garlic powder, salt, and pepper. Brown the pork on all sides in the Dutch oven. Remove pork and sauté onion and garlic until fragrant. Return pork to the pot and add chicken broth. Cover and roast in a preheated oven at 325°F for about 3 to 4 hours until the meat is tender and easily shredded.

The slow roasting process allows the flavors to deepen and the meat to become incredibly tender, perfect for pulled pork sandwiches or served alongside roasted vegetables.

Ratatouille

This vibrant vegetable stew, cooked in a Dutch oven, brings out the best of fresh summer produce.

The slow simmer melds the flavors of zucchini, eggplant, peppers, and tomatoes, making it a colorful and healthy dish.

Ingredients:

• 1 eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 tomatoes, chopped
• 3 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:
Heat olive oil in the Dutch oven over medium heat. Sauté onion and garlic until translucent. Add eggplant, zucchini, and bell pepper and cook until slightly softened. Stir in tomatoes, thyme, salt, and pepper. Cover and simmer on low heat for about 45 minutes, stirring occasionally.

This dish is a celebration of fresh vegetables with rich, savory notes from slow cooking.

It works well as a side or a main course with crusty bread and embodies the rustic charm of Provençal cooking.

Jambalaya

Alton Brown’s Dutch oven jambalaya is a hearty, spicy dish that combines rice, sausage, chicken, and shrimp into a flavorful Creole classic.

Slow cooking in the Dutch oven melds the spices and ingredients beautifully.

Ingredients:

• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, cubed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 2 cups chicken broth
• 1 1/2 cups long-grain rice
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• 1/2 pound shrimp, peeled and deveined
• Salt and pepper to taste

Instructions:
Brown sausage and chicken in the Dutch oven over medium heat, then remove and set aside. Sauté onion, bell pepper, celery, and garlic until soft. Add diced tomatoes, chicken broth, rice, and spices. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes. Add shrimp, cover again, and cook until shrimp is pink and rice is tender.

This jambalaya recipe delivers a perfectly balanced mix of spice, smoky sausage, tender chicken, and succulent shrimp, all infused with the rich flavors developed by slow cooking in the Dutch oven.

It’s ideal for a festive dinner or casual get-together.

Whole Roasted Chicken

Using the Dutch oven, this recipe transforms a whole chicken into a juicy, flavorful meal with crispy skin.

The enclosed cooking environment keeps the meat moist while allowing the skin to brown beautifully.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 2 tablespoons olive oil
• 1 lemon, halved
• 4 cloves garlic, smashed
• 1 tablespoon fresh rosemary
• Salt and pepper to taste
• 1 onion, quartered

Instructions:
Preheat the Dutch oven over medium heat and add olive oil. Season the chicken generously with salt and pepper, stuff the cavity with lemon halves, garlic, and rosemary. Brown the chicken on all sides in the Dutch oven. Add onion quarters around the chicken, cover, and transfer to a preheated oven at 375°F. Roast for about 1.5 hours, basting occasionally, until the internal temperature reaches 165°F.

This method results in a perfectly cooked chicken that’s juicy inside with a deliciously crispy skin.

The aromatics infuse subtle flavors, making it a simple yet impressive centerpiece for any meal.

Lentil Soup

This Dutch oven lentil soup is hearty, nutritious, and packed with flavor.

The slow simmer melds lentils with vegetables and herbs for a comforting and filling dish.

Ingredients:

• 1 cup lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:
Heat olive oil in the Dutch oven over medium heat. Sauté onion, carrots, celery, and garlic until softened. Add lentils, broth, cumin, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for about 45 minutes until lentils are tender. Adjust seasoning before serving.

This soup is a perfect blend of earthiness from lentils and freshness from vegetables and herbs.

It’s ideal for a cozy lunch or dinner and offers a wholesome, warming experience.

Moroccan Chicken Tagine

Inspired by North African flavors, this Dutch oven chicken tagine combines fragrant spices, tender meat, and sweet dried fruits for a complex and delicious dish.

Ingredients:

• 1 whole chicken, cut into pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1 cup chicken broth
• 1/2 cup dried apricots, chopped
• 1/4 cup sliced almonds
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:
Heat olive oil in the Dutch oven over medium heat. Brown chicken pieces on all sides and remove. Sauté onion and garlic until translucent. Add spices and cook briefly to release aromas. Return chicken to the pot, add broth, dried apricots, salt, and pepper. Cover and simmer on low heat for about 1.5 hours until chicken is tender. Garnish with sliced almonds and fresh cilantro before serving.

This dish showcases a wonderful balance of savory, sweet, and aromatic flavors, delivering a taste of Moroccan cuisine in the comfort of your own kitchen.

The Dutch oven helps develop rich depth in the sauce and tender meat.

Classic Bolognese

This rich and hearty Italian sauce, slow-cooked in a Dutch oven, develops deep flavors as the meat and tomatoes simmer together.

It’s perfect served over pasta or used in lasagna.

Ingredients:

• 1 pound ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 1/2 cup dry white wine
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:
Heat olive oil in the Dutch oven over medium heat. Sauté onion, garlic, carrots, and celery until softened. Add ground beef and cook until browned. Pour in wine and cook until reduced by half. Add crushed tomatoes, beef broth, oregano, salt, and pepper. Bring to a simmer, cover, and cook on low heat for at least 1.5 hours, stirring occasionally.

The slow cooking tenderizes the meat and blends the flavors beautifully, creating a savory sauce that’s both comforting and satisfying, ideal for family dinners or meal prep.

Seafood Paella

A classic Spanish dish made easy in the Dutch oven, this seafood paella combines saffron-infused rice with fresh shellfish and aromatic vegetables for a vibrant and festive meal.

Ingredients:

• 1/4 cup olive oil
• 1 onion, chopped
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 2 cups short-grain rice
• 4 cups chicken broth
• 1 teaspoon saffron threads
• 1 pound shrimp, peeled and deveined
• 1 pound mussels, cleaned
• 1 cup peas
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:
Heat olive oil in the Dutch oven over medium heat. Sauté onion, bell pepper, and garlic until softened. Add rice and stir to coat with oil. Pour in chicken broth infused with saffron. Bring to a simmer and cook uncovered for 15 minutes. Arrange shrimp, mussels, and peas on top, cover, and cook until seafood is cooked through and rice is tender, about 10 more minutes.

This dish delivers a beautiful combination of textures and flavors, with the Dutch oven ensuring even cooking and rich flavor development, perfect for sharing with friends and family.

Vegetable Curry

A fragrant and creamy vegetable curry cooked in a Dutch oven that combines spices and coconut milk for a satisfying plant-based meal.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 2 cups cauliflower florets
• 2 cups diced sweet potatoes
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:
Heat oil in the Dutch oven over medium heat. Sauté onion, garlic, and ginger until fragrant. Add curry powder and turmeric, stirring for a minute. Add cauliflower, sweet potatoes, coconut milk, and vegetable broth. Bring to a simmer, cover, and cook until vegetables are tender, about 30 minutes. Season with salt and pepper.

This curry is rich, warming, and full of flavor, showcasing how the Dutch oven can perfectly meld spices and ingredients for a delicious vegetarian main dish.

Garnish with fresh cilantro to brighten the flavors.

Pot Roast

This classic pot roast is slow-cooked in a Dutch oven, allowing the beef to become tender and flavorful while soaking up the rich broth and vegetables around it.

It’s a timeless comfort food perfect for family dinners.

Ingredients:

• 3 to 4 pounds beef chuck roast
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, quartered
• 4 carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 4 cloves garlic, smashed
• 2 cups beef broth
• 1 cup red wine
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions:
Season the roast with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the roast on all sides. Remove roast and sauté onion, carrots, celery, and garlic until softened. Deglaze the pot with red wine, scraping up browned bits. Return the roast to the pot, add beef broth, rosemary, and thyme. Cover and cook in a preheated oven at 325°F for about 3 hours until meat is tender.

This pot roast yields a rich, hearty meal with tender meat and deeply flavored vegetables, perfect for a cozy Sunday dinner or special occasion.

Gumbo

A flavorful and spicy Louisiana classic, this gumbo made in a Dutch oven combines sausage, chicken, and seafood with a dark roux and aromatic vegetables, resulting in a hearty and satisfying stew.

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 1 pound smoked sausage, sliced
• 1 pound chicken thighs, cut into pieces
• 4 cups chicken broth
• 1 teaspoon Cajun seasoning
• 1 bay leaf
• 1/2 pound shrimp, peeled and deveined
• Salt and pepper to taste
• Cooked white rice for serving

Instructions:
Make a dark roux by combining oil and flour in the Dutch oven over medium heat, stirring constantly until it reaches a deep brown color. Add onion, bell pepper, celery, and garlic, cooking until softened. Stir in sausage and chicken, cooking until browned. Add chicken broth, Cajun seasoning, bay leaf, salt, and pepper. Simmer covered for about an hour. Add shrimp in the last 10 minutes of cooking. Serve over cooked rice.

The rich, smoky flavors and spicy kick make this gumbo a beloved dish that brings warmth and excitement to any meal.

Ratatouille Casserole

A layered vegetable casserole inspired by the traditional French ratatouille, cooked and baked in the Dutch oven for tender, flavorful vegetables in a rich tomato sauce.

Ingredients:

• 1 eggplant, thinly sliced
• 2 zucchinis, thinly sliced
• 2 tomatoes, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups tomato sauce
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:
Preheat oven to 375°F. Spread tomato sauce in the bottom of the Dutch oven. Arrange layers of eggplant, zucchini, tomato, and onion over the sauce. Sprinkle minced garlic, thyme, salt, and pepper between layers. Drizzle olive oil on top. Cover and bake for about 1 hour until vegetables are tender. Garnish with fresh basil before serving.

This casserole is a beautiful and delicious way to enjoy seasonal vegetables, with layers of flavor that meld together during slow cooking, making it a perfect side dish or vegetarian main course.

Beef Stew

This hearty beef stew is slow-cooked in a Dutch oven, allowing the meat to become tender while absorbing the rich flavors of vegetables and broth.

It’s a classic comfort dish perfect for chilly days.

Ingredients:

• 2 pounds beef chuck, cut into cubes
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 potatoes, peeled and cubed

Instructions:
Season beef with salt and pepper. Heat oil in the Dutch oven over medium-high heat and brown beef cubes. Remove beef and sauté onion, carrots, celery, and garlic until softened. Stir in tomato paste, then return beef to the pot. Add beef broth, thyme, bay leaves, and potatoes. Bring to a simmer, cover, and cook on low heat for about 2 hours until meat and vegetables are tender.

This stew offers a rich, comforting meal where every bite is packed with deep, savory flavors — perfect for warming up after a long day.

Chicken and Rice

A simple yet flavorful one-pot meal, this chicken and rice recipe uses the Dutch oven to infuse the rice with the juices and spices from the chicken and vegetables.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 cup frozen peas

Instructions:
Season chicken with salt, pepper, paprika, and oregano. Heat olive oil in the Dutch oven over medium heat and brown chicken thighs on both sides. Remove chicken and sauté onion and garlic until fragrant. Stir in rice and toast for a minute. Add chicken broth and bring to a simmer. Return chicken to the pot, cover, and cook on low heat for about 25 minutes. Add peas during the last 5 minutes of cooking.

This dish is a satisfying and convenient meal where the chicken stays juicy and the rice absorbs all the delicious flavors.

Chili Verde

A vibrant, tangy, and spicy pork stew made with tomatillos and green chilies, cooked to tender perfection in a Dutch oven.

It’s great served with tortillas or rice.

Ingredients:

• 2 pounds pork shoulder, cut into cubes
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 pound tomatillos, husked and quartered
• 3 poblano peppers, roasted and chopped
• 2 cups chicken broth
• 1 teaspoon ground cumin
• Fresh cilantro for garnish

Instructions:
Season pork with salt and pepper. Heat oil in the Dutch oven over medium-high heat and brown pork cubes. Remove pork and sauté onion and garlic until softened. Add tomatillos, poblano peppers, cumin, and chicken broth. Return pork to the pot, bring to a simmer, cover, and cook for about 2 hours until pork is tender. Garnish with fresh cilantro before serving.

This stew’s tangy and spicy notes combined with tender pork make it a flavorful twist on traditional pork dishes, ideal for those who enjoy a bit of heat.

Braised Short Ribs

This recipe uses the Dutch oven to slowly braise beef short ribs until they are fall-off-the-bone tender.

The rich sauce made from red wine and aromatics complements the hearty meat beautifully.

Ingredients:

• 4 pounds beef short ribs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions:
Season the short ribs with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat and brown the ribs on all sides. Remove ribs and sauté onion, garlic, carrots, and celery until softened. Deglaze the pot with red wine, scraping up browned bits. Return ribs to the pot and add beef broth, thyme, and bay leaf. Cover and braise in the oven at 325°F for about 3 hours until meat is tender.

The slow braising infuses the meat with rich, deep flavors, resulting in a luxurious dish perfect for special occasions or cozy dinners.

Chicken Cacciatore

This Italian-inspired chicken stew is made in the Dutch oven, combining tomatoes, bell peppers, and herbs for a flavorful and comforting meal.

Ingredients:

• 4 bone-in chicken thighs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

Instructions:
Season chicken with salt and pepper. Heat olive oil in the Dutch oven and brown chicken thighs. Remove chicken and sauté onion, garlic, and bell peppers until soft. Add crushed tomatoes, chicken broth, oregano, and basil. Return chicken to the pot, cover, and simmer on low heat for about 45 minutes until chicken is cooked through.

This dish offers a harmonious blend of tender chicken and savory tomato sauce with a hint of herbs, great served over pasta or polenta.

Baked Ziti

A comforting pasta casserole made in the Dutch oven, combining ziti pasta with tomato sauce, cheese, and Italian seasonings, then baked to bubbly perfection.

Ingredients:

• 1 pound ziti pasta
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:
Cook ziti according to package instructions until al dente; drain. Heat olive oil in the Dutch oven and sauté onion and garlic until fragrant. Add marinara sauce, basil, salt, and pepper. Stir in cooked pasta, then fold in ricotta cheese. Top with mozzarella and Parmesan. Cover and bake in a preheated oven at 375°F for about 25 minutes until cheese is melted and bubbly.

This baked ziti is creamy, cheesy, and full of comforting Italian flavors, perfect for feeding a crowd or enjoying leftovers.

Chicken and Sausage Jambalaya

This vibrant and flavorful one-pot meal combines chicken, sausage, rice, and spices, simmered together in a Dutch oven to create a hearty Cajun classic.

Ingredients:

• 1 pound chicken thighs, diced
• 1 pound smoked sausage, sliced
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 1/2 cups long-grain rice
• 3 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:
Heat olive oil in the Dutch oven over medium heat. Brown the chicken and sausage, then remove and set aside. Sauté onion, bell pepper, celery, and garlic until tender. Stir in rice, paprika, thyme, cayenne, salt, and pepper. Add chicken broth, then return chicken and sausage to the pot. Bring to a boil, reduce heat to low, cover, and simmer for about 25 minutes until rice is cooked.

This dish delivers a perfect balance of smoky, spicy, and savory flavors with tender meat and fluffy rice, embodying the spirit of Louisiana cooking.

Ratatouille Stew

A rustic vegetable stew cooked in a Dutch oven that highlights the flavors of summer squash, eggplant, and tomatoes, seasoned with herbs for a satisfying vegetarian dish.

Ingredients:

• 1 eggplant, diced
• 2 zucchinis, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 tomatoes, diced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:
Heat olive oil in the Dutch oven over medium heat. Sauté onion and garlic until softened. Add eggplant, zucchini, and bell pepper, cooking until slightly tender. Stir in tomatoes, thyme, oregano, salt, and pepper. Cover and simmer for about 30 minutes until vegetables are cooked through. Garnish with fresh basil before serving.

This stew offers a colorful, flavorful way to enjoy fresh vegetables, with a comforting texture and vibrant Mediterranean flavors.

Pulled Pork

This slow-cooked pulled pork in a Dutch oven becomes incredibly tender and infused with smoky and savory seasonings, perfect for sandwiches or tacos.

Ingredients:

• 4 pounds pork shoulder
• 2 tablespoons olive oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:
Rub pork shoulder with smoked paprika, cumin, salt, and pepper. Heat olive oil in the Dutch oven over medium-high heat and brown the pork on all sides. Remove pork and sauté onion and garlic until softened. Return pork to the pot, add barbecue sauce and apple cider vinegar. Cover and cook in a low oven (300°F) for about 4 hours until the meat is tender and easy to shred.

The pork becomes juicy and flavorful, with a perfect balance of smoky and tangy notes, ideal for casual gatherings or meal prep.

Moroccan Chickpea Stew

This flavorful vegetarian stew is made in a Dutch oven, combining chickpeas, tomatoes, and aromatic spices for a warm and hearty meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 carrots, sliced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:
Heat olive oil in the Dutch oven over medium heat. Sauté onion and garlic until softened. Add cumin, coriander, and cinnamon; cook for a minute until fragrant. Stir in chickpeas, diced tomatoes, vegetable broth, and carrots. Bring to a simmer, cover, and cook for about 30 minutes until carrots are tender. Season with salt and pepper. Garnish with fresh cilantro.

This stew is packed with warm spices and hearty ingredients, perfect for a nutritious and comforting meal that’s great any time of year.

Pork Carnitas

Using a Dutch oven, this recipe slowly braises pork until it’s tender enough to shred, then crisps it up for delicious Mexican-style carnitas.

Ingredients:

• 3 pounds pork shoulder, cut into chunks
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 orange, juiced
• 1 lime, juiced
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 cup chicken broth

Instructions:
Season pork with salt, pepper, cumin, and oregano. Heat oil in the Dutch oven and brown pork pieces. Remove pork and sauté onion and garlic until fragrant. Return pork to pot and add orange juice, lime juice, and chicken broth. Cover and simmer on low heat for about 3 hours until pork is tender. Shred the pork and spread it on a baking sheet, then broil until crispy edges form.

The result is tender, flavorful pork with crispy bits, perfect for tacos, burritos, or salads.

Conclusion

Exploring Alton Brown’s Dutch oven recipes is an invitation to cook with patience, precision, and passion. Each recipe reflects a thoughtful approach to layering flavors and textures that are best achieved through slow, steady cooking. The Dutch oven not only enhances the taste but also makes the cooking process enjoyable and accessible. With over 29 recipes to choose from, you have everything you need to create wholesome, satisfying meals that suit any occasion or season. Whether you’re feeding a family dinner or hosting friends, these recipes will help you harness the full potential of your Dutch oven, turning simple ingredients into culinary triumphs.