I own more Dutch ovens than any reasonable person needs, and I have stopped apologizing for it. One heavy pot that can sear on the stove and then braise in the oven for hours is the closest thing I know to a shortcut for dinners that taste like real effort. Everything here leans on that, from braises and stews to chilis and soups that mostly ask you to brown something well and then wait. Leftovers are guaranteed.
1) Beef Bourguignon
Beef bourguignon is the reason I bought my first Dutch oven. Brown the beef in small batches, and I mean small, because a crowded pot steams the meat instead of searing it. That is the step most people skip and then they wonder why their stew tastes so bland. After that, red wine, bacon, pearl onions, and mushrooms go in, and the pot spends about 3 hours at 325°F (165°C). I serve it over buttered egg noodles.
2) Chicken Cacciatore
Cacciatore means hunter style, which in practice means chicken braised with whatever the hunter had lying around. Brown bone-in thighs skin side down until they release easily, then build the sauce with onions, peppers, mushrooms, tomatoes, and a splash of wine. Everything simmers together for about 40 minutes. I add small potatoes to the pot so the whole meal cooks at once.
3) White Bean, Tomato, and Rosemary Stew
This is proof that a pot of beans can be dinner without anyone feeling shortchanged. Cannellini beans simmer with tomatoes, garlic, onion, and a whole sprig of rosemary until the broth turns thick and silky. Mash a ladleful of beans against the side of the pot to help it along. The whole pot costs under $6.
4) Braised Short Ribs
Short ribs look intimidating and are actually one of the easiest things to braise. Sear them hard, then tuck them into red wine and beef stock with garlic and thyme and let them go at 325°F (165°C) for 3 hours. Chill the pot overnight if you can, since the fat solidifies on top and lifts right off. The flavor is better the second day anyway.
5) Red Wine Braised Beef over Mashed Potatoes
Chuck roast cut into large chunks is the budget cousin of short ribs, and it braises just as well. Cook it low in red wine with onions and a spoonful of tomato paste until the meat gives way to a spoon, about 3 hours. Reduce the braising liquid on the stove until it coats the back of that spoon. Served over mashed potatoes, it is the most comforting plate I know.
6) One-Pot Creamy Chicken Pasta
This is the weeknight Dutch oven dinner, the one that uses the pot for its size rather than its patience. Brown bite-size chicken, add garlic, broth, and dry pasta, and let the pasta cook right in the liquid for about 12 minutes. Stir in cream and parmesan at the end. The starch from the pasta thickens the sauce, and there is only 1 pot to wash.
7) Chicken Thighs in White Wine
White wine, garlic, shallots, and chicken thighs are about as classic as a braise gets. Sear the thighs skin side down until deep golden, build a pan sauce around them, and finish them in the oven at 375°F (190°C) for 25 minutes. Keep the skin above the liquid so it stays crisp. A handful of fresh herbs and some crusty bread is all it needs.
8) Tomato and Vegetable Stew
This is what I make at the end of the week when the vegetable drawer is getting crowded. Onions, carrots, zucchini, and whatever greens need using simmer in crushed tomatoes with garlic and a pinch of chili flake. A parmesan rind dropped into the pot adds a depth nobody can quite place. It is better with a fried egg on top than it has any right to be.
9) Chicken Noodle Soup
I make chicken noodle soup from scratch at least once every winter, usually when someone in the house is sniffling. Simmer a whole chicken with onion, carrot, and celery for 1 hour, pull the meat, and strain the broth. Cook the noodles separately and add them to each bowl. Noodles left in the pot overnight drink up all the broth, which is a lesson I learned more than once.
10) White Bean Chicken Chili
White chicken chili is the chili for people who think they do not like chili. Shredded chicken, cannellini beans, green chiles, cumin, and a little cream cheese make a broth that is rich without being heavy. I use a rotisserie chicken and have it done in 40 minutes. Top it with avocado, cilantro, and a squeeze of lime.
11) Texas Chili (No Beans)
Texas chili skips the beans entirely, and after years of arguing about it I have decided they have a point. Cubed chuck browned in batches and simmered for 3 hours with a paste of dried ancho and guajillo chiles makes a chili that is all beef and deep red sauce. A spoonful of masa harina stirred in at the end thickens it the traditional way. Top it with cheddar and onion and nothing else.
12) Tuscan Vegetable and Bean Soup
This is the soup that makes a can of beans and a handful of vegetables feel like a proper dinner. Soften onion, carrot, celery, and garlic in olive oil, add tomatoes, beans, broth, and a parmesan rind, and simmer for 30 minutes. Stir in chopped kale or chard for the last few minutes. A drizzle of good olive oil and some grated parmesan on each bowl finishes it.
13) Broccoli Cheddar Soup
Broccoli cheddar soup needs sharp cheddar, and I mean the block kind you grate yourself. Pre-shredded cheese is coated to prevent clumping, which also keeps it from melting smoothly into the soup. Take the pot off the heat before stirring the cheese in, or it turns grainy. Serve it with bread that can handle some dunking.
14) Butternut Squash Soup
Roasting the squash before it goes into the pot is the one step I refuse to skip. Raw squash simmered in broth tastes fine, but roasted squash tastes caramelized and deep. Blend it with sautéed onion, a little apple, and stock until completely smooth. A swirl of cream on top makes it look like a restaurant bowl.
15) Tuscan Sausage and Kale Soup
This soup is creamy, garlicky, and one of the few things I make that everyone asks for again. Brown Italian sausage, add potatoes and chicken broth, and simmer until the potatoes are tender, about 15 minutes. Stir in chopped kale and a splash of cream at the end. A shower of parmesan on top is expected.
16) Roasted Tomato Basil Soup
I roast the tomatoes before they go into the pot, which I think is the difference between tomato soup and good tomato soup. Halve them and roast them at 425°F (220°C) with garlic and onion for 30 minutes, then simmer everything with broth in the Dutch oven and blend until smooth. A splash of cream and a handful of torn basil finish it. Crusty bread on the side is all it needs.
17) Vegetable Soup with Kale and Carrots
This is the soup I make when I have been eating too much of everything else. Carrots, celery, onion, and potatoes simmer in broth with a can of diced tomatoes, and a big handful of kale goes in for the last 5 minutes. A good broth makes all the difference here. It freezes well in single portions.
18) Red Beans and Rice
Monday is traditionally red beans day in New Orleans, and I think that tradition is right. Soak the beans overnight, then simmer them for 2 to 3 hours with andouille, the trinity of onion, celery, and bell pepper, and a ham hock if you have one. Mash some of the beans against the pot to make it creamy. Serve it over white rice with hot sauce on the table.
19) Chickpea Curry
Chickpea curry comes together almost entirely from the pantry, which is exactly why I make it so often. Bloom curry powder and garam masala in oil with onion, garlic, and ginger, then add chickpeas, tomatoes, and coconut milk. Simmer for 20 minutes until thick. Warm naan for scooping is not strictly required but strongly advised.
20) Shrimp Etouffee
The roux is everything in etouffee, and it needs your full attention. Cook butter and flour together, stirring constantly, until it is the color of peanut butter, about 15 minutes. Add the onion, celery, and pepper, then stock and seasoning, and let it thicken. The shrimp go in last and cook in just 3 to 4 minutes.
21) Pozole Rojo
Pozole is a celebration soup, and it tastes like one. Pork shoulder simmers for 2 hours with hominy in a broth colored deep red by dried guajillo and ancho chiles. Toast the chiles briefly and soak them before blending, which gives the broth its smoky depth. The toppings, shredded cabbage, radish, lime, and oregano, are half the fun.
22) Beef and Potato Stew
This is the beef stew I grew up on, without anything fancy in it. Chuck, potatoes, carrots, onion, and a spoonful of tomato paste cook down in beef broth for about 2 hours. A little flour on the beef before searing thickens the stew as it cooks. Serve it with buttered toast for the bottom of the bowl.
23) Seafood and Snap Pea Stew
A seafood stew sounds like a restaurant thing, but it is one of the fastest dinners on this list. Build a quick broth with garlic, white wine, and stock, then add shrimp, scallops, and white fish for the last 5 minutes. Snap peas go in at the very end so they stay crisp. Serve it immediately, before the seafood has a chance to overcook.
24) Chicken and Yellow Rice
Chicken and yellow rice is the kind of one-pot dinner that gets made without measuring anything and still comes out right. Brown bone-in chicken thighs, set them aside, then toast the rice in the drippings with onion, garlic, and turmeric. Nestle the chicken back on top, add broth, cover, and bake at 350°F (175°C) for about 35 minutes. Leave the lid on while it rests, since the last 10 minutes of steam finish the rice.
25) Butternut Squash and Broccoli Curry
This curry is my answer to the question of what to do with half a butternut squash. Simmer cubed squash in coconut milk with curry paste, garlic, and ginger until tender, about 20 minutes, then add broccoli for the last 5 so it stays bright. A squeeze of lime and a pile of cilantro wake it up. Serve it over rice or with warm naan.
