30+ Must-Try Martha Stewart Dutch Oven Recipes for Every Occasion

If you love cooking with a Dutch oven, you’re in for a treat.

Martha Stewart’s collection of Dutch oven recipes offers a perfect blend of classic techniques and flavorful, comforting dishes that suit every occasion.

From hearty stews and tender braises to rustic breads and vibrant vegetable medleys, these recipes show just how versatile and reliable the Dutch oven can be in any kitchen.

Whether you’re a beginner or a seasoned home cook, exploring Martha Stewart’s Dutch oven recipes will inspire you to create delicious meals that bring warmth and satisfaction to your table.

30+ Must-Try Martha Stewart Dutch Oven Recipes for Every Occasion

Martha Stewart’s Dutch oven recipes prove that this timeless cookware is much more than just a pot—it’s a gateway to rich flavors, tender textures, and effortless cooking.

With over thirty recipes ranging from traditional favorites to innovative dishes, you have everything you need to master slow-cooked meals that impress and nourish.

So grab your Dutch oven, pick a recipe, and start cooking your way to comforting, delicious meals that your family and friends will love.

Coq au Vin

This classic French dish gets a rustic, comforting twist when prepared in a Dutch oven. Coq au Vin is a slow-cooked chicken stew braised in red wine with mushrooms, pearl onions, and smoky bacon. The Dutch oven’s heavy lid and thick walls ensure even heat distribution, allowing the flavors to meld perfectly and the chicken to become tender and juicy. It’s an elegant yet homey meal that’s perfect for cozy dinners or special occasions.

Ingredients

• Whole chicken, cut into pieces
• Red wine (Burgundy or Pinot Noir)
• Bacon, diced
• Pearl onions, peeled
• Mushrooms, sliced
• Garlic cloves, minced
• Fresh thyme and bay leaves
• Chicken stock
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven over medium heat. Brown the chicken pieces on all sides, then remove and set aside. In the same pot, cook bacon until crisp, then add pearl onions and mushrooms, sautéing until softened. Add garlic and cook briefly until fragrant. Return chicken to the pot, pour in red wine and enough chicken stock to cover halfway. Add thyme, bay leaves, salt, and pepper. Bring to a simmer, cover, and cook on low heat for a couple of hours until the chicken is tender and the sauce has thickened. Serve hot with crusty bread or mashed potatoes.

This recipe highlights how a Dutch oven can transform simple ingredients into a deeply flavorful, comforting dish. The slow braising technique tenderizes the chicken and infuses every bite with rich, aromatic wine and herbs, making it a perfect meal for cooler evenings or anytime you want to impress with a timeless classic.

Beef Bourguignon

Beef Bourguignon is a hearty and elegant stew that’s synonymous with French country cooking. Martha Stewart’s version, cooked in a Dutch oven, combines tender beef chunks with aromatic vegetables, red wine, and herbs to create a rich and satisfying meal. The Dutch oven’s ability to maintain low, consistent heat helps break down the beef to a melt-in-your-mouth texture while enhancing the depth of flavor.

Ingredients

• Beef chuck, cut into cubes
• Red wine (preferably Burgundy)
• Carrots, sliced
• Onions, diced
• Garlic, minced
• Bacon, chopped
• Mushrooms, sliced
• Tomato paste
• Beef broth
• Fresh thyme and bay leaves
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven and cook bacon until crispy, then remove. Brown beef cubes in batches, then set aside. Add onions and carrots to the pot, sauté until softened. Stir in garlic and tomato paste, cooking for a minute. Return beef and bacon to the pot, pour in red wine and enough beef broth to cover the meat halfway. Add thyme, bay leaves, salt, and pepper. Bring to a simmer, cover, and cook on low for several hours until beef is tender. In a separate pan, sauté mushrooms until browned, then stir into the stew before serving.

The magic of this recipe lies in its slow cooking process, which transforms humble ingredients into a luxurious, flavorful dish. The Dutch oven ensures even heat and moisture retention, resulting in a stew that’s perfect for a comforting family dinner or an elegant gathering.

Rustic Chicken and Vegetable Stew

This rustic stew is a perfect example of how the Dutch oven can turn everyday ingredients into a nourishing, flavorful meal. Featuring tender chicken thighs, root vegetables, and fragrant herbs simmered in a savory broth, this dish is ideal for a wholesome weeknight dinner. Martha Stewart’s recipe emphasizes simplicity and heartiness, with the Dutch oven enabling slow, even cooking to develop deep flavors.

Ingredients

• Bone-in chicken thighs
• Carrots, chopped
• Celery stalks, chopped
• Potatoes, diced
• Onion, chopped
• Garlic, minced
• Chicken broth
• Fresh rosemary and thyme
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven over medium heat. Brown chicken thighs on both sides and remove. Add onions, carrots, and celery to the pot and sauté until softened. Stir in garlic and cook for a minute. Return chicken to the pot along with potatoes, herbs, salt, and pepper. Pour in chicken broth to cover ingredients. Bring to a simmer, cover, and cook on low for about an hour or until chicken is tender and vegetables are cooked through.

This recipe showcases the versatility of the Dutch oven in producing deeply satisfying stews that require minimal effort but yield maximum flavor. It’s a cozy, comforting meal perfect for chilly days and can be paired with crusty bread or a fresh salad for a complete dinner.

Braised Short Ribs

Braised short ribs in a Dutch oven is the ultimate comfort food, combining tender, fall-off-the-bone beef with a rich, savory sauce. Martha Stewart’s recipe highlights the slow cooking process that allows the meat to soak up deep flavors from wine, herbs, and aromatic vegetables. The Dutch oven’s heavy lid keeps moisture locked in, creating a luscious, melt-in-your-mouth texture.

Ingredients

• Beef short ribs
• Red wine
• Carrots, chopped
• Onions, diced
• Celery, chopped
• Garlic, minced
• Tomato paste
• Beef broth
• Fresh thyme and rosemary
• Olive oil
• Salt and pepper

Instructions
Preheat the Dutch oven over medium-high heat with olive oil. Season short ribs with salt and pepper, then brown them on all sides. Remove and set aside. Sauté carrots, onions, and celery until softened, then add garlic and tomato paste, cooking briefly. Return ribs to the pot and pour in red wine and beef broth to cover halfway. Add fresh herbs. Bring to a simmer, cover tightly, and braise in a low oven or on the stovetop for several hours until ribs are tender. Serve with creamy mashed potatoes or polenta.

This recipe perfectly showcases how slow braising in a Dutch oven transforms tough cuts of meat into a luxurious dish bursting with flavor. It’s ideal for dinner parties or any occasion when you want a hearty, impressive meal with minimal hands-on time.

Classic Ratatouille

Ratatouille is a vibrant vegetable stew from Provence that’s simple yet full of bold flavors. Cooking it in a Dutch oven allows the vegetables—zucchini, eggplant, peppers, and tomatoes—to meld beautifully, absorbing herbs and garlic for a deeply satisfying vegetarian dish. Martha Stewart’s approach balances rustic charm with refined technique.

Ingredients

• Eggplant, diced
• Zucchini, sliced
• Bell peppers, chopped
• Tomatoes, diced
• Onion, chopped
• Garlic, minced
• Fresh basil and thyme
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven over medium heat. Add onions and garlic, sauté until fragrant. Add eggplant and peppers, cook until slightly softened. Stir in zucchini and tomatoes, season with salt, pepper, and herbs. Cover and simmer gently, stirring occasionally, until vegetables are tender and flavors meld, about 45 minutes. Serve warm as a side dish or main course.

This recipe demonstrates the Dutch oven’s versatility beyond meat dishes. The slow, gentle cooking intensifies the natural sweetness of the vegetables and creates a comforting, healthy meal perfect for summer or any time you want a taste of Provençal cuisine.

No-Knead Artisan Bread

One of the most beloved Dutch oven recipes is Martha Stewart’s no-knead artisan bread, which yields a crusty, bakery-quality loaf with minimal effort. The Dutch oven creates a steamy environment that mimics professional bread ovens, producing a golden, crackly crust and soft, airy crumb. This recipe is perfect for beginners and bread lovers alike.

Ingredients

• All-purpose flour
• Active dry yeast
• Salt
• Warm water

Instructions
In a large bowl, combine flour, yeast, and salt. Stir in warm water until a sticky dough forms. Cover with plastic wrap and let rise at room temperature for 12 to 18 hours until bubbly and doubled. Preheat the oven to high heat with the Dutch oven inside. Carefully transfer the dough onto parchment paper, place it inside the hot Dutch oven, cover, and bake. Remove the lid halfway through baking to brown the crust. Let cool before slicing.

This recipe is a game-changer for homemade bread, proving that you don’t need fancy equipment or advanced techniques to bake delicious artisan bread. The Dutch oven’s heat retention and moisture create bakery-worthy results right in your kitchen.

Chicken and Sausage Jambalaya

This hearty and flavorful Louisiana classic is beautifully suited for the Dutch oven, where the combination of chicken, sausage, rice, and spices can simmer slowly to perfection. Martha Stewart’s recipe uses the Dutch oven’s even heat to meld bold Creole flavors with tender ingredients in one pot, making it a crowd-pleaser for family dinners or gatherings.

Ingredients

• Chicken thighs, bone-in and skin-on
• Andouille sausage, sliced
• Onion, bell peppers, and celery (the “holy trinity”), chopped
• Garlic, minced
• Tomatoes, diced
• Long-grain rice
• Chicken broth
• Cajun seasoning
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven over medium heat. Brown chicken thighs on both sides, then remove and set aside. Add sausage slices and sauté until browned. Add onions, bell peppers, and celery, cooking until softened. Stir in garlic and tomatoes, then add rice and season with Cajun spice, salt, and pepper. Pour in chicken broth and return chicken to the pot. Cover and simmer on low heat until rice is tender and liquid absorbed, about 30-40 minutes. Fluff rice and serve hot.

This jambalaya recipe exemplifies how a Dutch oven can simplify cooking a complex dish by layering flavors through slow, steady heat. The result is a comforting, spicy, and satisfying meal that brings the spirit of New Orleans to your dinner table.

Rustic Vegetable and Bean Stew

This wholesome stew makes the most of seasonal vegetables and hearty beans, slow-cooked in a Dutch oven for a rich and nourishing meal. Martha Stewart’s recipe focuses on fresh ingredients simmered with herbs and broth to create a satisfying dish that’s both healthy and comforting, perfect for meatless Mondays or any time you want a warming stew.

Ingredients

• Cannellini or kidney beans, soaked or canned
• Carrots, diced
• Celery, diced
• Onion, chopped
• Zucchini, chopped
• Garlic, minced
• Crushed tomatoes
• Vegetable broth
• Fresh rosemary and thyme
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven. Sauté onions, carrots, and celery until softened. Add garlic and cook briefly. Stir in beans, zucchini, crushed tomatoes, broth, and herbs. Season with salt and pepper. Bring to a simmer, cover, and cook on low for about an hour until vegetables and beans are tender. Adjust seasoning to taste. Serve with crusty bread.

This recipe demonstrates the Dutch oven’s excellent ability to develop deep, comforting flavors in vegetarian dishes. It’s an easy and flexible recipe that can be adapted with whatever vegetables you have on hand, offering wholesome nutrition and hearty satisfaction.

Braised Pork Shoulder

Braised pork shoulder cooked in a Dutch oven results in tender, flavorful meat perfect for pulled pork sandwiches or a hearty main course. Martha Stewart’s recipe uses slow, moist heat to break down the meat’s connective tissue, creating a juicy and richly seasoned dish that can easily become a family favorite.

Ingredients

• Pork shoulder (Boston butt), trimmed
• Onion, sliced
• Garlic cloves
• Apple cider vinegar
• Chicken broth or stock
• Brown sugar
• Smoked paprika
• Olive oil
• Salt and pepper

Instructions
Preheat the Dutch oven and heat olive oil. Season pork shoulder with salt, pepper, and smoked paprika. Brown the pork on all sides, then remove. Add onions and garlic to the pot, sauté until fragrant. Return pork to the pot, add apple cider vinegar, broth, and brown sugar. Cover and braise on low heat or in a low oven for several hours until the meat is tender and easy to shred. Shred the pork and mix with the cooking juices before serving.

This braised pork shoulder recipe highlights how the Dutch oven can transform tougher cuts into succulent, flavor-packed meals with minimal effort. It’s an ideal dish for meal prep or feeding a hungry crowd, with rich, smoky, tangy notes that make every bite unforgettable.

Ratatouille Provençale

Ratatouille Provençale is a vibrant vegetable medley simmered slowly in a Dutch oven, highlighting the flavors of fresh summer produce like eggplant, zucchini, peppers, and tomatoes. Martha Stewart’s version showcases how gentle, even heat from a Dutch oven helps develop deep, rich flavors while keeping the vegetables tender yet intact. This dish is a celebration of rustic, healthy French country cooking.

Ingredients

• Eggplant, diced
• Zucchini, sliced
• Bell peppers, chopped
• Tomatoes, diced
• Onion, chopped
• Garlic, minced
• Fresh thyme and basil
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven over medium heat. Add onions and garlic, sauté until translucent. Add eggplant and bell peppers, cooking until they begin to soften. Stir in zucchini and tomatoes, season with salt, pepper, and fresh herbs. Cover and simmer gently for about 45 minutes, stirring occasionally, until vegetables are tender and flavors meld. Serve warm as a side or main dish.

This recipe shows how the Dutch oven is perfect for coaxing out the natural sweetness and depth of fresh vegetables. The slow simmer ensures a harmonious blend of flavors, making it an ideal dish for both weeknight meals and entertaining guests.

Classic Beef Stew

A timeless comfort food, Martha Stewart’s classic beef stew cooked in a Dutch oven yields tender chunks of beef simmered with root vegetables in a rich, savory broth. The Dutch oven’s even heat distribution locks in moisture, allowing the beef to become fork-tender while the vegetables soak up the hearty flavors. This stew is ideal for chilly evenings and makes for satisfying leftovers.

Ingredients

• Beef chuck, cubed
• Carrots, sliced
• Potatoes, diced
• Onions, chopped
• Celery, chopped
• Garlic, minced
• Beef broth
• Tomato paste
• Fresh thyme and bay leaves
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven and brown beef cubes in batches. Remove beef and sauté onions, celery, and garlic until soft. Stir in tomato paste and cook briefly. Return beef to the pot, add carrots, potatoes, broth, and herbs. Season with salt and pepper. Cover and simmer gently for several hours until beef is tender and vegetables are cooked through. Adjust seasoning before serving.

This hearty stew exemplifies how the Dutch oven turns simple ingredients into a deeply comforting meal. The slow cooking process melds the flavors beautifully, creating a dish that’s both satisfying and nourishing.

Dutch Oven Apple Crisp

Dutch oven apple crisp is a rustic, warm dessert perfect for showcasing seasonal apples. Martha Stewart’s recipe uses the Dutch oven to bake tender spiced apples topped with a crunchy oat and brown sugar crumble. The heavy lid helps retain moisture, ensuring the apples become soft and juicy while the topping stays crisp and golden.

Ingredients

• Apples, peeled and sliced
• Brown sugar
• Rolled oats
• All-purpose flour
• Cinnamon
• Nutmeg
• Butter, cold and cubed
• Lemon juice

Instructions
Toss apple slices with lemon juice, cinnamon, nutmeg, and a bit of brown sugar. Transfer to a buttered Dutch oven. In a separate bowl, mix oats, flour, brown sugar, and cubed butter, using your fingers to create a crumbly topping. Sprinkle the topping evenly over the apples. Cover and bake over medium heat or in a preheated oven until apples are tender and topping is golden, about 45 minutes. Serve warm, optionally with vanilla ice cream.

This apple crisp recipe shows how the Dutch oven can be used beyond savory dishes, creating a cozy, homemade dessert with minimal fuss. It’s perfect for family gatherings or a comforting treat on cooler days.

Moroccan Lamb Tagine

Moroccan Lamb Tagine is a fragrant, slow-cooked stew that brings together tender lamb, warm spices, dried fruits, and fresh herbs. Although traditionally cooked in a tagine, Martha Stewart’s recipe adapts beautifully to a Dutch oven, which provides even heat and retains moisture, allowing the lamb to become meltingly tender while infusing the dish with rich, exotic flavors.

Ingredients

• Lamb shoulder, cubed
• Onion, chopped
• Garlic, minced
• Dried apricots or prunes
• Chickpeas, cooked
• Ground cinnamon, cumin, and ginger
• Fresh cilantro and parsley
• Chicken broth or water
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven over medium-high heat. Brown the lamb cubes on all sides, then remove and set aside. Sauté onions and garlic until soft and fragrant. Stir in spices, cooking briefly to release their aroma. Return lamb to the pot along with dried fruits, chickpeas, and broth. Season with salt and pepper. Cover and simmer on low heat for several hours until the lamb is tender and sauce thickens. Garnish with fresh cilantro and parsley before serving.

This recipe demonstrates the Dutch oven’s versatility in creating international dishes that require slow, gentle cooking. The combination of spices and sweet dried fruits with succulent lamb makes for a memorable and comforting meal.

Chicken and Mushroom Fricassee

Chicken and Mushroom Fricassee is a classic French dish featuring tender chicken simmered in a creamy mushroom sauce. Using a Dutch oven allows for even cooking and helps develop rich flavors as the chicken braises slowly alongside earthy mushrooms, white wine, and fresh herbs, resulting in a dish that’s elegant yet approachable.

Ingredients

• Bone-in chicken thighs
• Mushrooms, sliced
• Onion, chopped
• Garlic, minced
• White wine
• Heavy cream
• Fresh tarragon and thyme
• Chicken broth
• Butter and olive oil
• Salt and pepper

Instructions
Heat olive oil and butter in the Dutch oven. Brown the chicken thighs until golden, then remove. Sauté onions and mushrooms until softened. Add garlic and cook briefly. Pour in white wine and reduce by half. Return chicken to the pot, add broth, herbs, salt, and pepper. Cover and simmer gently until chicken is cooked through. Stir in heavy cream at the end, warming through without boiling. Serve with rice or crusty bread.

This recipe highlights how the Dutch oven’s steady heat and moisture retention create a luscious, creamy dish full of tender chicken and savory mushrooms. It’s a perfect meal for special dinners or comforting weekend cooking.

Classic Chili Con Carne

Classic Chili Con Carne is a robust and spicy stew featuring ground beef, beans, tomatoes, and chili peppers. Martha Stewart’s recipe takes advantage of the Dutch oven’s ability to meld flavors slowly and evenly, creating a hearty dish with a perfect balance of heat and depth. This one-pot meal is great for gatherings and can be easily customized.

Ingredients

• Ground beef
• Onion, chopped
• Garlic, minced
• Kidney beans, drained and rinsed
• Crushed tomatoes
• Chili powder, cumin, and paprika
• Beef broth
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven and sauté onions and garlic until translucent. Add ground beef and cook until browned. Stir in chili powder, cumin, paprika, salt, and pepper. Add crushed tomatoes, beans, and beef broth. Bring to a simmer, cover, and cook gently for at least an hour, stirring occasionally. Adjust seasoning to taste. Serve with shredded cheese, sour cream, and cornbread.

This chili recipe is a fantastic example of how the Dutch oven can create rich, layered flavors in a simple, hearty dish. It’s ideal for cold weather and casual entertaining, delivering satisfying warmth and spice in every bowl.

French Onion Soup

French Onion Soup is a beloved classic that benefits immensely from the Dutch oven’s ability to evenly caramelize onions and slowly simmer the broth. Martha Stewart’s recipe layers sweet, deeply browned onions with rich beef broth and melted cheese-topped toasted bread, creating a comforting and elegant soup perfect for chilly evenings.

Ingredients

• Yellow onions, thinly sliced
• Beef broth
• Dry white wine
• Butter
• Thyme sprigs
• Bay leaf
• French baguette, sliced
• Gruyère cheese, shredded
• Olive oil
• Salt and pepper

Instructions
Melt butter in the Dutch oven over medium heat. Add onions and cook slowly, stirring often, until deeply caramelized and golden brown, about an hour. Add white wine and scrape the browned bits from the pot. Pour in beef broth, thyme, and bay leaf. Simmer uncovered for 30 minutes. Season with salt and pepper. Ladle soup into oven-safe bowls, top with toasted baguette slices and shredded Gruyère. Place under the broiler until cheese is bubbly and golden. Serve immediately.

This recipe showcases how the Dutch oven’s heat retention and even cooking make it ideal for coaxing deep, sweet flavors from onions, resulting in a rich, soul-warming soup that’s elegant enough for guests yet easy enough for weeknight comfort.

Spiced Lentil and Vegetable Stew

A wholesome and nutritious stew, this spiced lentil and vegetable recipe cooks beautifully in a Dutch oven, allowing the lentils to soften and the spices to infuse fully. Martha Stewart’s approach balances earthy lentils with vibrant vegetables and warming spices, making it an ideal meal for a cozy, healthy dinner.

Ingredients

• Lentils, rinsed
• Carrots, diced
• Celery, diced
• Onion, chopped
• Garlic, minced
• Canned diced tomatoes
• Ground cumin, coriander, and turmeric
• Vegetable broth
• Fresh cilantro
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven. Sauté onions, carrots, and celery until softened. Add garlic and spices, cooking until fragrant. Stir in lentils, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer covered for about 40 minutes until lentils are tender. Season with salt and pepper. Garnish with fresh cilantro and serve with crusty bread or rice.

This recipe highlights the Dutch oven’s strength in evenly cooking legumes and vegetables while developing rich, layered flavors. It’s a satisfying, vegetarian-friendly dish perfect for nourishing meals any time of year.

Beer-Braised Bratwurst

Beer-braised bratwurst cooked in a Dutch oven is a flavorful and tender twist on a classic sausage dish. Martha Stewart’s recipe uses the Dutch oven to gently braise bratwursts in beer with onions and spices, resulting in juicy sausages infused with a subtle, malty sweetness, perfect for casual dinners or entertaining.

Ingredients

• Bratwurst sausages
• Yellow onions, sliced
• Garlic, minced
• Beer (lager or ale)
• Mustard seeds
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven. Brown bratwursts on all sides, then remove. Add onions and cook until soft. Stir in garlic and mustard seeds, cooking briefly. Return bratwursts to the pot, pour in beer to cover halfway. Season with salt and pepper. Cover and simmer gently for 30-40 minutes until sausages are cooked through and tender. Serve with mustard and crusty rolls.

This recipe shows how the Dutch oven’s slow, moist cooking elevates simple sausages to a rich, flavorful dish with tender texture. It’s perfect for game day, backyard dinners, or anytime you crave a satisfying meal with minimal fuss.

Rustic Tomato Basil Pasta Sauce

This Dutch oven recipe for Rustic Tomato Basil Pasta Sauce captures the essence of fresh, vibrant tomatoes simmered slowly to develop a rich, flavorful sauce. Martha Stewart’s approach combines simple ingredients with slow cooking to deepen the flavor and create a perfect complement to any pasta dish.

Ingredients

• Ripe tomatoes, chopped
• Garlic, minced
• Onion, finely chopped
• Fresh basil leaves
• Olive oil
• Salt and pepper
• Red pepper flakes (optional)

Instructions
Heat olive oil in the Dutch oven over medium heat. Add onions and garlic and sauté until soft and fragrant. Stir in chopped tomatoes, salt, pepper, and red pepper flakes if using. Simmer uncovered, stirring occasionally, for about an hour until the sauce thickens and flavors intensify. Stir in fresh basil just before serving. Toss with cooked pasta or use as a base for other dishes.

This sauce shows how the Dutch oven’s slow, even heating enhances the natural sweetness and depth of tomatoes, making it a versatile and delicious staple for your kitchen that tastes like it simmered all day.

Pork Carnitas

Pork carnitas, a Mexican favorite, become tender, flavorful, and juicy when slow-cooked in a Dutch oven. Martha Stewart’s recipe takes advantage of the Dutch oven’s ability to maintain low heat and moisture, slowly braising pork shoulder with citrus and spices until it’s perfect for tacos, burritos, or bowls.

Ingredients

• Pork shoulder, cut into chunks
• Orange juice
• Lime juice
• Garlic cloves, minced
• Cumin and oregano
• Onion, sliced
• Bay leaves
• Salt and pepper
• Olive oil

Instructions
Heat olive oil in the Dutch oven over medium heat. Brown the pork pieces on all sides, then remove. Add onions and garlic and sauté briefly. Return pork to the pot, add orange juice, lime juice, cumin, oregano, bay leaves, salt, and pepper. Cover and cook on low heat for several hours until pork is tender and easily shredded. Shred pork and crisp under the broiler if desired before serving.

This recipe showcases how slow cooking in a Dutch oven brings out rich, citrus-infused flavors and tender meat ideal for authentic, flavorful carnitas that can elevate any Mexican meal.

Mushroom Risotto

Mushroom risotto cooked in a Dutch oven offers creamy, perfectly cooked rice infused with earthy mushroom flavor. Martha Stewart’s recipe highlights how the Dutch oven can be used not only for slow cooking but also for even sautéing and simmering, creating a luxurious dish with minimal cleanup.

Ingredients

• Arborio rice
• Mushrooms, sliced
• Onion, finely chopped
• Garlic, minced
• Chicken or vegetable broth
• White wine
• Parmesan cheese, grated
• Butter and olive oil
• Fresh parsley
• Salt and pepper

Instructions
Heat olive oil and butter in the Dutch oven. Sauté onions and garlic until translucent. Add mushrooms and cook until tender. Stir in Arborio rice and toast lightly. Pour in white wine and cook until absorbed. Gradually add warm broth, stirring frequently, allowing liquid to absorb between additions, until rice is creamy and tender. Stir in Parmesan, season with salt and pepper, and garnish with fresh parsley.

This risotto recipe proves the Dutch oven’s versatility, providing the steady heat needed for slow, gentle cooking and resulting in a rich, creamy dish perfect for an elegant dinner or comforting treat.

Chicken Cacciatore

Chicken Cacciatore is a rustic Italian stew that benefits greatly from the Dutch oven’s ability to slowly braise the chicken in a savory tomato sauce infused with herbs, peppers, and mushrooms. Martha Stewart’s recipe emphasizes layering flavors and tenderizing the chicken to perfection, making it a comforting and satisfying meal.

Ingredients

• Bone-in chicken thighs
• Bell peppers, sliced
• Mushrooms, sliced
• Onion, chopped
• Garlic, minced
• Crushed tomatoes
• Dry white wine
• Fresh oregano and thyme
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven over medium heat. Brown the chicken thighs on all sides, then remove and set aside. Sauté onions, bell peppers, and mushrooms until softened. Add garlic and cook briefly. Pour in white wine and cook down slightly. Add crushed tomatoes and herbs, season with salt and pepper. Return chicken to the pot, cover, and simmer on low heat for about an hour until chicken is tender and sauce thickens. Serve with pasta or crusty bread.

This dish demonstrates how a Dutch oven enhances rustic recipes by melding robust flavors and creating tender, juicy meat, resulting in a hearty Italian classic that’s perfect for family dinners.

Lentil and Sausage Stew

This Lentil and Sausage Stew is a comforting and filling meal that showcases how a Dutch oven can slowly develop deep, savory flavors. Martha Stewart’s recipe combines hearty lentils with smoky sausage and aromatic vegetables, making a perfect one-pot dish for cooler days.

Ingredients

• Lentils, rinsed
• Smoked sausage, sliced
• Onion, chopped
• Carrots, diced
• Celery, diced
• Garlic, minced
• Chicken broth
• Bay leaves
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven. Brown sausage slices and set aside. Sauté onions, carrots, and celery until softened. Add garlic and cook briefly. Stir in lentils, chicken broth, bay leaves, salt, and pepper. Return sausage to the pot. Cover and simmer gently for about 45 minutes until lentils are tender and flavors meld. Remove bay leaves before serving.

This stew highlights the Dutch oven’s ability to balance hearty ingredients and create a rich, warming dish ideal for simple weeknight dinners or meal prep.

Braised Cabbage with Apples

Braised cabbage with apples is a sweet and savory side dish that benefits from the Dutch oven’s slow and even cooking. Martha Stewart’s recipe uses apples and aromatic spices to complement tender cabbage, creating a dish perfect alongside roasted meats or as part of a holiday meal.

Ingredients

• Green cabbage, shredded
• Apples, peeled and sliced
• Onion, thinly sliced
• Apple cider vinegar
• Brown sugar
• Butter
• Ground cinnamon
• Salt and pepper

Instructions
Melt butter in the Dutch oven over medium heat. Add onions and cook until translucent. Stir in cabbage and apples, coating with butter. Add apple cider vinegar, brown sugar, cinnamon, salt, and pepper. Cover and cook on low heat, stirring occasionally, until cabbage is tender and apples are soft, about 40 minutes. Adjust seasoning to taste before serving.

This recipe demonstrates how the Dutch oven enhances the melding of sweet and savory flavors, producing a comforting side dish that pairs beautifully with a variety of main courses.

Italian Sausage and Peppers

Italian Sausage and Peppers cooked in a Dutch oven is a simple yet flavorful dish that benefits from slow simmering, allowing the sausage to release its spices and the peppers to become tender and sweet. Martha Stewart’s recipe combines these ingredients with garlic and tomatoes for a hearty, rustic meal perfect for sandwiches or served over pasta.

Ingredients

• Italian sausage links
• Bell peppers, sliced
• Onion, sliced
• Garlic, minced
• Crushed tomatoes
• Olive oil
• Fresh basil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven over medium heat. Brown sausage links on all sides, then remove and set aside. Add onions and peppers to the pot and sauté until softened. Stir in garlic and cook briefly. Add crushed tomatoes and season with salt and pepper. Return sausage to the pot, cover, and simmer on low heat for about 45 minutes until sausage is cooked through and flavors meld. Garnish with fresh basil before serving.

This recipe shows how the Dutch oven brings out the rich flavors of sausage and vegetables while creating a tender, satisfying dish that’s perfect for casual dinners or entertaining guests.

Moroccan Chickpea Stew

Moroccan Chickpea Stew is a vibrant and aromatic vegetarian dish that benefits from slow cooking in a Dutch oven. Martha Stewart’s recipe uses fragrant spices like cumin, coriander, and cinnamon to create a deeply flavorful stew with tender chickpeas and vegetables, perfect for a wholesome and warming meal.

Ingredients

• Chickpeas, cooked or canned
• Carrots, diced
• Onion, chopped
• Garlic, minced
• Diced tomatoes
• Ground cumin, coriander, cinnamon, and paprika
• Vegetable broth
• Fresh cilantro
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven over medium heat. Sauté onions and carrots until softened. Add garlic and spices, cooking until fragrant. Stir in chickpeas, tomatoes, and vegetable broth. Bring to a simmer, cover, and cook on low for 30-40 minutes until flavors meld and vegetables are tender. Season with salt and pepper. Garnish with fresh cilantro and serve with couscous or crusty bread.

This stew exemplifies the Dutch oven’s strength in developing layered flavors in vegetarian dishes, offering a comforting and nutritious meal full of warmth and spice.

Maple-Glazed Ham

Maple-Glazed Ham cooked in a Dutch oven is a delicious centerpiece for holiday dinners or special occasions. Martha Stewart’s recipe uses the Dutch oven to gently heat the ham while basting it with a sweet and tangy maple glaze, resulting in moist, flavorful meat with a beautiful caramelized crust.

Ingredients

• Bone-in ham
• Maple syrup
• Dijon mustard
• Brown sugar
• Ground cloves
• Pineapple juice or apple cider
• Whole cloves (optional)

Instructions
Place the ham in the Dutch oven. Mix maple syrup, Dijon mustard, brown sugar, and ground cloves to create the glaze. Score the ham surface and stud with whole cloves if desired. Brush the glaze over the ham. Pour pineapple juice or apple cider into the bottom of the pot. Cover and bake at low heat, basting every 20 minutes, until heated through and caramelized, about 2-3 hours depending on size. Let rest before slicing.

This recipe showcases how the Dutch oven helps achieve a perfect balance of moistness and caramelization, turning a simple ham into a show-stopping dish full of sweet and savory flavor.

Classic Chicken and Dumplings

Classic Chicken and Dumplings is a comforting, hearty dish where tender chicken simmers in a rich broth, topped with fluffy dumplings. Martha Stewart’s recipe takes advantage of the Dutch oven’s even heat to gently cook the chicken and vegetables, creating a cozy, satisfying meal perfect for cold days.

Ingredients

• Bone-in chicken pieces
• Carrots, sliced
• Celery, chopped
• Onion, chopped
• Chicken broth
• Flour
• Baking powder
• Milk
• Butter
• Fresh parsley
• Salt and pepper

Instructions
Heat the Dutch oven over medium heat and brown the chicken pieces lightly. Remove chicken and sauté onions, carrots, and celery until tender. Return chicken to the pot, add chicken broth, salt, and pepper, and simmer until chicken is cooked through. Remove chicken and shred meat. Prepare dumpling dough by combining flour, baking powder, milk, and melted butter. Return shredded chicken to the pot. Drop spoonfuls of dough into the simmering broth, cover, and cook until dumplings are puffed and cooked through. Garnish with fresh parsley before serving.

This recipe highlights the Dutch oven’s ability to create moist, tender chicken and perfectly steamed dumplings all in one pot, delivering a heartwarming, classic comfort food.

Moroccan-Spiced Vegetable Tagine

This Moroccan-Spiced Vegetable Tagine showcases how a Dutch oven can beautifully replicate the traditional tagine cooking method. Slow simmering vegetables with aromatic spices and dried fruits results in a fragrant, colorful, and flavorful vegetarian stew inspired by North African cuisine.

Ingredients

• Carrots, chopped
• Sweet potatoes, diced
• Zucchini, sliced
• Chickpeas, cooked
• Onion, chopped
• Garlic, minced
• Ground cumin, cinnamon, turmeric, and ginger
• Dried apricots or raisins
• Vegetable broth
• Fresh cilantro
• Olive oil
• Salt and pepper

Instructions
Heat olive oil in the Dutch oven over medium heat. Sauté onions and garlic until soft. Add spices and cook until fragrant. Stir in carrots, sweet potatoes, and chickpeas, coating with spices. Add vegetable broth and dried fruit. Cover and simmer gently until vegetables are tender, about 40 minutes. Season with salt and pepper, garnish with fresh cilantro, and serve with couscous or flatbread.

This recipe illustrates the Dutch oven’s versatility and effectiveness in slow-cooking spiced vegetable dishes, bringing out rich, complex flavors typical of Moroccan cuisine.

Beef Stroganoff

Beef Stroganoff is a creamy, comforting dish with tender strips of beef and mushrooms cooked in a sour cream sauce. Martha Stewart’s Dutch oven version allows for slow, gentle cooking, ensuring the beef stays juicy and the sauce is rich and velvety.

Ingredients

• Beef sirloin or tenderloin, sliced thin
• Mushrooms, sliced
• Onion, chopped
• Garlic, minced
• Beef broth
• Sour cream
• Dijon mustard
• Butter and olive oil
• Fresh parsley
• Salt and pepper

Instructions
Heat olive oil and butter in the Dutch oven. Brown beef strips quickly, then remove. Sauté onions and mushrooms until soft. Add garlic and cook briefly. Return beef to the pot, add beef broth and Dijon mustard. Simmer gently until beef is tender. Remove from heat, stir in sour cream until smooth. Season with salt and pepper. Garnish with fresh parsley and serve over egg noodles or rice.

This recipe demonstrates how the Dutch oven’s controlled heat creates a luscious sauce and tender beef, making a classic dish perfect for cozy dinners with family or friends.

Conclusion

Exploring Martha Stewart’s Dutch oven recipes is like unlocking a treasure trove of culinary possibilities. The slow, even heat of the Dutch oven brings out the best in every ingredient, turning simple foods into unforgettable meals. Whether you’re craving a cozy stew, a crusty artisan bread, or a flavorful braise, these recipes will guide you to impressive, home-cooked results. Embrace the joy of Dutch oven cooking and enjoy the delicious journey ahead.