Category: Dutch Oven

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Dutch Oven Stuffed Green Peppers

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Dutch Oven Stuffed Green Peppers


Stuffed bell peppers are a classic comfort dish that brings together bold flavors and a satisfying, hearty texture. With a savory filling of seasoned ground beef, tender rice, and melted mozzarella cheese, these stuffed peppers are baked to perfection in a rich tomato sauce. The slight sweetness of roasted bell peppers perfectly balances the deep, savory flavors of the filling, making each bite irresistible.

This recipe takes things up a notch by incorporating Montreal steak seasoning for an extra punch of bold flavor, while fresh Roma tomatoes add a layer of natural sweetness and acidity. The peppers bake in a covered Dutch oven, locking in moisture and ensuring that each bite is juicy and tender. The final touch? A golden-brown layer of bubbly, broiled mozzarella cheese that adds the perfect amount of creaminess and depth to this already delicious dish.

Whether you’re making these for a weeknight family dinner or impressing guests with a comforting homemade meal, these stuffed bell peppers are sure to satisfy.

Ingredients

  • 1 pound ground beef
  • 6 bell peppers
  • 1 cup cooked rice
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 plum/Roma tomatoes, diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon Montreal steak seasoning
  • 15 oz can tomato sauce
  • 8 oz mozzarella cheese, ball or shredded
  • 1 tablespoon olive oil (for sautéing)

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Directions

Cook 1 cup of rice according to package directions. Set aside. Preheat the oven to 350°F (175°C). Cut the tops off the bell peppers and remove the seeds and membranes. Dice the tops of the peppers (except the stems) to use in the filling.


Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped pepper tops and onion. Sauté for about 7 minutes until softened. Add the ground beef and break it apart with a wooden spoon. Cook until browned, about 5 minutes. Remove excess grease from the Dutch oven.


Add Italian seasoning, Montreal steak seasoning, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon black pepper to the beef mixture. Stir well. Stir in the diced tomatoes and cook for 2 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the cooked rice and tomato sauce, mixing well. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Remove from heat and transfer the mixture to a bowl.


Lightly coat the bottom of the Dutch oven with a thin layer of olive oil to prevent sticking. Place the bell peppers upright in the Dutch oven. Fill each pepper halfway with the meat mixture. Add a layer of mozzarella cheese (shredded or cubed), then continue filling until the peppers are full. If any meat mixture is left over, spread it around the peppers at the bottom of the Dutch oven. Sprinkle additional Montreal steak seasoning and Italian seasoning on top of the stuffed peppers. Cover the Dutch oven with a lid and bake for 45 minutes.


Remove the lid and top the peppers with sliced or shredded mozzarella. Return to the oven and broil for 1–3 minutes until the cheese is melted and golden brown. Let the stuffed peppers cool for 10 minutes before serving.

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Dutch Oven Pot Roast

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Dutch Oven Pot Roast

There’s nothing quite like the comforting aroma of a slow-cooked pot roast simmering away in a Dutch oven, filling the home with warmth and anticipation. This Dutch Oven Pot Roast recipe takes a humble chuck roast and elevates it to perfection with a medley of fresh vegetables, herbs, and rich, flavorful broth. Using a classic combination of carrots, celery, onions, garlic, and Yukon gold potatoes, each bite is packed with layers of hearty goodness.

The chuck roast is seared to lock in its juices, then gently braised with fresh thyme, rosemary, and a savory mix of beef broth, Worcestershire sauce, tomato paste, and a splash of red wine. The slow-cooking process allows the meat to become tender and fall-apart delicious while the vegetables soak up the rich flavors of the broth.

The red wine adds a touch of sophistication and depth, while the cornstarch thickens the broth into a luscious gravy. Whether you’re gathering with family for Sunday dinner or preparing a special meal for guests, this Dutch Oven Pot Roast is a crowd-pleaser that brings comfort to the table.

Ingredients

  • 3 pounds chuck roast
  • 6 carrots
  • 3 stalks of celery
  • 2 yellow onions
  • 3 garlic cloves
  • 1 pound Yukon gold or baby gold potatoes
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 cups beef broth
  • 1 tbsp worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1/3 cup red wine cab
  • 1 tbsp cornstarch

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Directions

Slice the onions and celery into strips, then mince the garlic. Chop the carrots into bite-sized pieces and halve the Yukon gold potatoes. Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides.


Preheat your oven to 300°F.


Heat a 6-quart (or larger) Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and heat until shimmering. Place the seasoned chuck roast into the hot oil and sear each side for about 5 minutes, until a deep brown crust forms. Once browned, remove the roast from the pot and set aside on a plate.


Reduce the heat to medium and add the sliced onions and celery to the Dutch oven. Stir frequently and cook for around 10 minutes, or until the onions become translucent and begin to brown. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.


Pour in the red wine and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the beef broth and tomato paste until fully incorporated. Add the sprigs of fresh thyme and rosemary, bringing the mixture to a simmer.


Place the seared chuck roast back into the Dutch oven, ensuring that it is nestled into the broth. Pour in any juices that have accumulated on the plate. Cover the Dutch oven with a lid and transfer it to the preheated oven.


Braise the roast in the oven for 1 ½ hours. Then, add the chopped carrots and halved potatoes to the Dutch oven, arranging them around the roast. Cover and return to the oven to cook for an additional 2 ½ hours, or until the meat is fork-tender.


Once done, remove the Dutch oven from the oven and transfer the chuck roast and vegetables to a serving dish. Cover the dish with foil to keep everything warm.


Place the Dutch oven on a medium-low burner. In a small bowl, create a slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir the slurry into the remaining juices in the Dutch oven. Cook, stirring continuously, until the liquid thickens into a gravy (about 3-5 minutes). If the gravy doesn’t thicken, repeat the slurry process until the desired consistency is reached.


Slice the chuck roast or you can break it apart with tongs and coat it with the gravy in the dutch oven. Serve it alongside the carrots, celery, and potatoes. Drizzle with the gravy and enjoy!

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Dutch Oven Chicken Noodle Soup

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Dutch Oven Chicken Noodle Soup

This timeless recipe, simmered to perfection in a dutch oven, is a celebration of wholesome ingredients and robust flavors that will transport you to a place of cozy contentment.

Picture this: succulent chicken breasts and thighs, gently simmered in a rich broth alongside a symphony of aromatic herbs — sage, thyme, rosemary — infusing every spoonful with a fragrant melody. The foundation of this soup is built on the classic trio of carrots, celery, and onions, creating a harmonious base that imparts both flavor and nutritional goodness.

As the soup simmers in the dutch oven, the kitchen will be filled with the enticing aroma of garlic, a key player in enhancing the savory notes of this comforting creation. But the star of the show isn’t just the simmering broth; it’s the addition of hearty egg noodles that turn this soup into a truly satisfying meal.

Whether you’re seeking solace on a chilly evening or looking to share a heartwarming meal with loved ones, our Dutch Oven Chicken Noodle Soup is the answer. It’s more than just a dish; it’s a bowlful of comfort and a reminder that the simplest ingredients, when handled with care, can create magic on your taste buds.

Ingredients

  • 2 bone in skin on chicken breasts
  • 2 bone in skin on chicken thighs
  • 8 cups (two 32 oz boxes) chicken broth
  • 6 carrots
  • 3 stalks of celery
  • 1 yellow onion
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 sprig sage
  • 6 garlic cloves
  • 2 – 3 cups egg noodles

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Directions

First, dice the onion, carrots and celery, then mince the garlic.



Preheat a 6 quart (or larger) dutch oven over medium high heat. Add olive oil to the dutch oven and when the oil is hot, place the chicken breasts in the pot skin side down. Sear the chicken for 3 minutes, then flip the breasts and place them meat side down. Sear for another 3 minutes then sear the sides for 3 minutes each. Remove the chicke breasts then sear the chicken thighs skin side down for 3 minutes, then flip thighs and place it meat side down. Sear for another 3 minutes then remove the chicken thighs.


Reduce the heat to medium. Add the diced onion, chopped carrots, and celery then cook for around 10 minutes. Once the onions become translucent or start to brown, add the garlic rosemary, thyme, and sage. Cook for another minute then add 1 cup of chicken broth to deglaze the pot. Use the wooden spoon to break off any brown bits on the bottom of the pot. Add the remaining broth and place the chicken back in the pot. Increase the heat to medium high until the soup reaches a boil.


Reduce the heat to a simmer on medium low then place the lid on the dutch oven. Cook for 30 minutes or until the carrots are soft and the chicken breasts are at least 165F. Remove the chicken from the dutch oven including any bones or skin that may have fallen off. Remove any sprigs of rosemary, thyme, and sage.


Carefully remove the skin and bones from the chicken meat and shred the meat.


Add the noodles then bring the soup to a low boil. Cover with the lid and cook for 15 minutes or until the noodles are tender. Place the meat back into the dutch oven after the noodles are done cooking. Reduce the heat to low and allow the chicken to warm up for 5 minutes before serving.


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Dutch Oven Boneless Turkey Roast

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Dutch Oven Boneless Turkey Roast

In the world of hearty, home-cooked meals, few dishes rival the comforting embrace of a perfectly roasted turkey. Today, we’re unveiling a culinary gem – our Dutch Oven Boneless Turkey Roast. It’s a dish that combines simplicity and sophistication to deliver a mouthwatering experience that’s sure to become a cherished part of your family’s table.

At the heart of this recipe is a magnificent 3-pound boneless turkey roast, a canvas ready to absorb the flavors of our aromatic herbs and seasonings. We’ll infuse it with the earthy essence of fresh thyme, the robust aroma of rosemary, and the savory richness of sage. These herbs will not only add depth but create an irresistible fragrance that will fill your kitchen as it cooks to perfection.

To ensure every bite is seasoned to perfection, we’ll generously salt and pepper all sides of the roast. Then, we’ll take our culinary adventure to the stovetop, where a preheated Dutch oven awaits. Searing the turkey roast on all sides in a hot Dutch oven will lock in the juices and set the stage for a beautifully browned exterior.

But the magic doesn’t stop there. After this initial sear, we’ll generously coat our turkey roast with a medley of minced thyme, rosemary, and sage, infusing it with even more flavor. Then, into the preheated oven it goes, where it will gently roast to a succulent 170°F, ensuring a juicy and perfectly cooked centerpiece.

As the aroma fills your kitchen, the anticipation will grow. And when it’s finally time to slice and serve, you’ll discover that the Dutch Oven Boneless Turkey Roast is not just a meal; it’s an experience, a journey of flavor that brings warmth and comfort to your table.

Ingredients

  • 3 pounds boneless turkey roast
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon vegetable oil

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Directions

Preheat the oven to 350 F. Preheat the dutch oven on a burner on medium heat. Remove the turkey roast from the outside packaging but leave the string net on the roast. Wipe down the roast with a paper towel, then rub it down with vegetable oil. Salt and pepper all sides.


When the dutch oven is heated, sear the turkey roast on all sides for about 2 – 3 minutes per side. After searing, coat all sides of the roast with oil, then minced thyme, rosemary and sage. Place the dutch oven without the lid in the preheated oven and cook for 60 – 90 minutes or until the roast reaches 170 F.


Remove the turkey roast and transfer it to a cutting board. Allow the roast to rest for 10 minutes uncovered. While the turkey is resting, prepare the gravy by transferring the juices from the dutch oven into a measuring cup.


Add water until you have 1 3/4 cups of liquid. Pour this liquid back into the Dutch oven along with the gravy packet and bring everything to a boil. When the gravy reaches a boiling point, reduce the heat to a medium low and stir with a wooden spoon or silicone spatula removing the fond from the bottom of the Dutch oven. Cook for about 5 minutes or until the gravy is thickened.

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