Dutch Oven stew - The best recipes

Stews are the heroes of cold days. They unfold their full range of flavors in the Dutch Oven. Whether it's a hearty beer goulash, creamy chili con carne or savory sweet potato stew - in this article, we show you how to conjure up unbeatable stews with your cast-iron pot. Get inspired and try out our favorite recipes!

The best stews from the Dutch oven

Seven stews, seven worlds of flavor - it never gets boring in your Dutch oven! Whether you're a fan of hearty meat or prefer vegetarian options, our recipes offer something for everyone. From classic dishes like chili con carne to unusual creations like chorizo brisket craft beer chili - you're guaranteed to find your new favorite stew here.

African-style sweet potato stew

Let's start our culinary journey with an exotic taste sensation: South African sweet potato stew. This hearty and colorful meal combines the sweetness of sweet potatoes with the spicy flavors of Africa. Perfect for cold days!

Ingredients:

• 1 kg beef goulash
• 2 onions (large)
• 1 clove of garlic
• 1 chili pepper
• 500 ml tomatoes (strained)
• 100 g peanut butter
• 1 l vegetable stock
• 300 g sweet potatoes
• 2-3 tbsp peanut oil
• pepper, salt
• Cumin, baharat, mint, coriander, sumagh, dukka
• 1 handful of fresh coriander

Preparation:

1. Sauté: Fry the onions, garlic and chili in peanut oil.
2. Spices: Add spices, tomatoes and peanut butter.
3. Simmer: Deglaze with vegetable stock and simmer for 3 hours.
4. Sweet potatoes: Add the sweet potatoes and simmer for a further 45 minutes.
5. Serve: Garnish with fresh coriander.

You can find the full recipe with step-by-step instructions and other tips here!

Chili con carne

Fancy a fiery explosion of flavor? Our chili con carne from the Dutch oven is guaranteed to delight you! The combination of different types of meat, a variety of spices and a surprising ingredient - dark chocolate - creates a unique taste experience.

Ingredients:

• 1.2 kg beef
• 400 g minced meat (pork)
• 400 g chorizo
• 3 onions (medium size)
• 2 cloves of garlic
• 4 chili peppers
• 200 g tomato purée
• 2 tsp caraway seeds
• 3/4 tsp tarragon (ground)
• 3/4 tbsp sugar
• 3/4 tbsp salt
• 3/4 tbsp pepper
• 1.5 tbsp oregano (grated)
• 2.5 tbsp spice mix (chili powder)
• 2.5 tbsp parsley (chopped)
• 3/4 tbsp Worcester sauce
• 3/4 tbsp vinegar
• 120 g dark chocolate, chopped
• 500 ml beer
• 300 ml malt beer
• 3 tins of red beans

Preparation:

1. Fry: Fry the beef, minced meat, onions, garlic and chili.
2. Spices: Add tomato puree, spices and chocolate.
3. Simmer: Deglaze with beer and malt beer and simmer for approx. 120 minutes.
4. Beans: Add the red beans just before serving.
5. Serve: Garnish with parsley.

You can find the full recipe with step-by-step instructions and other tips here!

Beef stew

A hearty dish for cold days: our beef stew from the Dutch oven is the perfect companion for cozy hours. The tender beef, combined with a variety of vegetables and a hearty broth, makes for a very special taste experience.

Ingredients:

• 1 kg boiled beef
• 1 liter beef stock
• 500 g potatoes
• 250 ml red wine
• 50 g peas (frozen)
• 1 stalk of leek
• 1/4 tuber celery
• 3 garlic cloves
• 2 carrots
• 1 red onion
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp thyme
• 1 tbsp oil
• 2 tsp sea salt
• 1 tsp 9 Pepper Symphony

Preparation:

1. Preparation: Prepare the meat, vegetables and garlic.
2. Browning: Brown the beef in the Dutch oven.
3. Braising: Brown the vegetables, add the meat, deglaze with stock and red wine. Add the spices and braise for 2.5 hours.
4. Potatoes & peas: Add the potatoes and peas and simmer for a further 30 minutes.
5. Serve: Remove the bay leaves and serve.

You can find the full recipe with step-by-step instructions and other tips here!

Beer goulash

A hearty beer goulash from the Dutch oven is the epitome of cozy hours around the campfire. The tender meat simmering in dark beer develops an incomparable depth and variety of flavors. Together with the roasted aromas from frying, this creates a very special taste experience.

Ingredients:

• 2 kg beef goulash
• 750 g vegetable onions
• 750 ml Th. König Zwickl Kellerbier
• 750 ml beef stock
• 350 g brown mushrooms
• 4 tbsp tomato puree
• 2 tbsp clarified butter (e.g. from Kerrygold)
• 3 bay leaves
• 5 sprigs of thyme
• 2 tsp sea salt
• 1 tsp 9 pepper symphony
• 2 tsp sweet paprika powder
• Optional: starch / sauce thickener

Preparation:

1. Preparation: Cut the beef into cubes, clean the onions and mushrooms.
2. Fry: Fry the meat in batches in the Dutch oven until it has a nice crust.
3. Braise: Fry the onions and tomato purée, then add the meat and the remaining ingredients.
4. Cook: Deglaze with beer and beef stock, close the Dutch Oven and braise for approx. 90-120 minutes.
5. Thicken: If the sauce is too thin, thicken with starch or sauce thickener.
6. Serve: Serve the finished beer goulash hot.

You can find the full recipe with step-by-step instructions and other tips here!

Redneck beans with beef brisket

Redneck beans, a hearty dish from the American South, is winning over more and more gourmets with its intense flavor and combination of smokiness and sweetness. This Dutch oven version combines juicy beef brisket, spicy beans and a variety of aromatic ingredients to create an unforgettable taste experience.

Ingredients:

• 1.2 kg beef brisket (ready smoked and cut into cubes)
• 250 g neck of smoked pork
• 200 g bacon (cut into strips)
• 1 carrot (finely diced)
• 1 half leek (cut into rings)
• 100 g celery (finely diced)
• ½ bunch parsley (chopped)
• 2 spring onions (cut into rings)
• 2 cloves of garlic (chopped)
• 1 large onion (diced)
• Chillies to taste (e.g. 2-3 jalapeños)
• 2 tins of chopped tomatoes (400g each)
• 250 g brown sugar
• 0.5 l beer
• 250 ml beef stock
• 300 g silver onions (drained)
• 250 ml BBQ sauce
• 100 ml maple syrup
• 500 g white beans (pre-cooked for 45 minutes)
• 2 tbsp salt
• 1 tbsp freshly ground black pepper
• 2 tbsp paprika powder (sweet)
• 1 tbsp smoked paprika powder
• ½ tsp cumin
• 3 tbsp oil
• 2 tbsp liquid smoke

Preparation:

1. Preparation: Prepare and chop all the ingredients.
2. Fry: Fry the bacon and spices in the Dutch oven.
3. Braise: Add meat, vegetables and other ingredients, deglaze with stock and beer.
4. Cook: Close the Dutch Oven and braise for approx. 2.5-3 hours. Stir regularly and top up with liquid if necessary.
5. Serve: Serve hot.

You can find the full recipe with step-by-step instructions and other tips here!

Chorizo brisket craft beer chilli

An explosion of flavor awaits you with our chorizo brisket craft beer chilli! The spicy chorizo, juicy brisket and malty craft beer combine to create an unforgettable taste experience. In this hearty stew from the Dutch oven, South American influences meet the comfort of a cozy evening by the fire.

Ingredients:

• 800 g beef brisket (smoked and cut into cubes)
• 800 g chorizo (cut into slices)
• 1 carrot (finely diced)
• 1/2 leek (cut into rings)
• 100 g celery (finely diced)
• 2 cloves of garlic (finely chopped)
• 1 red onion (finely chopped)
• 2 jalapenos (finely diced)
• 1 tin of chunky tomatoes (400 g)
• 500 ml strained tomatoes
• 150 ml BBQ sauce original
• 200 ml Bulls Eye Sun Dried Tomato Ketchup
• 2 x 0.33 l Pale Ale
• 150 ml beef stock
• 50 g brown sugar
• 300 g white beans (pre-cooked for about 1 hour)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika powder
• ½ tsp cumin (cumin)
• 2 tbsp oil

Preparation:

1. Preparation: Prepare and chop all the ingredients.
2. Fry: Fry the chorizo, vegetables and spices in the Dutch oven.
3. Braise: Add the brisket, deglaze with stock and a bottle of beer.
4. Cooking: Close the Dutch Oven and braise for approx. 2.5 hours. After 90 minutes, add the second bottle of beer.
5. Serve: Serve hot, for example with fresh baguette.

You can find the full recipe with step-by-step instructions and other tips here!

Hot beef pot

Juicy beef, colorful vegetables and a spicy sauce - our hot beef pot, created by star chef Andi Schweiger, is a real taste explosion. The combination of different textures and flavors makes this stew a feast for the senses. Whether as a main course or a hearty starter, this stew is always a good choice.

Ingredients:

• 1 kg beef shoulder
• 250 g potatoes
• 500 g cherry tomatoes
• 600 g peppers
• 50 g chili
• 200 g beluga lentils
• 500 g onions
• ½ bulb of garlic
• 0.7 l red wine (dry)
• 500 ml strained tomatoes
• 40 ml frying oil
• 35 g salt
• 0.7 l beef stock or water
• 150 g crème fraiche
• 100 ml whiskey
• 200 g skyr
• Nasturtium or parsley to garnish

Preparation:

1. Preparation: Cut the beef into cubes. Peel and dice the potatoes, onions and garlic. Cut the peppers and cherry tomatoes into bite-sized pieces. Deseed and finely chop the chili.
2. Fry: Heat the frying oil in a Dutch oven and sear the meat.
3. Braise: Add the onions and garlic and fry briefly. Then add the rest of the vegetables and the lentils. Deglaze with red wine and bring to the boil briefly.
4. Seasoning: Add the beef stock, tomato purée, crème fraîche, chili, salt and pepper. Stir well and bring to the boil.
5. Cook: Cover the Dutch Oven and simmer on a low heat for about 1.5 - 2 hours until the meat is tender.
6. Season to taste: Season with whiskey just before serving.
7. Serve: Serve the hot beef pot in deep plates. Top with a dollop of skyr and garnish with nasturtium or parsley. Serve with fresh baguette or a green salad.

You can find the full recipe with step-by-step instructions and other tips here!

Stew or soup? What's the difference?

You've opted for a hearty stew, but have you ever wondered what exactly makes the difference between a stew and a soup? Both dishes are delicious and perfect for cold days, but there are some subtle differences.

The liquid content is the key:

• Soup: a soup usually has a higher proportion of liquid. It is usually prepared on the basis of a broth made from meat, vegetables or mushrooms. The consistency is thinner and the individual ingredients are often easily recognizable.
• Stew: Compared to soup, stews contain less liquid. The consistency tends to be thicker and the individual ingredients are often more strongly combined.

The boundaries are fluid

However, the distinction between stew and soup is not always clear-cut. There are many intermediate stages and regional differences. For example, a stew can also be given a soup-like consistency by adding additional liquid.

Stew from the Dutch oven or better from the pot?

The question of whether a stew is better cooked in a Dutch oven or in a normal pot is one that many amateur cooks are concerned about. Both cooking methods have their advantages and disadvantages, which we will discuss in more detail below.

The Dutch oven: a classic for outdoor cooks

The Dutch oven, also known as a fire pot, has become increasingly popular in recent years. It is made from cast iron and is ideal for braising and cooking over an open fire, on the barbecue or in the oven. The advantages of the Dutch oven are obvious:

• Even cooking: The cast iron stores the heat very well and releases it slowly and evenly to the food.
• Intense flavor: Stewing at a low temperature allows the flavors to develop particularly well.
• Versatility: The Dutch Oven is not only suitable for stews, but also for baking bread, making pizza and much more.
• Outdoor feeling: Cooking over an open fire gives food a special taste and provides a unique experience.

The classic pot: convenience and versatility

The classic pot can be found in every kitchen and also offers many advantages for preparing stews:

• Convenience: the pot can be used directly on the stove and is easier to clean than a Dutch Oven.
• Versatility: Pots are available in different sizes and materials so that the right pot can be found for every stove and every dish.
• Precision: The temperature can be regulated more precisely on the stove than over the fire.

Which pot is right for your stew?

Choosing the right pot depends on various factors:

• Taste: If you like a particularly intense smoky flavor, the Dutch Oven is the better choice.
• Convenience: If you prefer convenience, a normal pot on the stove is a good choice.
• Space: A Dutch Oven takes up more space than a normal pot.
• Occasion: The Dutch Oven is perfect for a cozy campfire, while a normal pot is better suited for everyday use.

Both the Dutch Oven and the classic pot have their advantages. Ultimately, it depends on what taste you prefer and what kind of cooking experience you are looking for.
Just try it out! Experiment with different pots and find out which one suits you best.

The perfect Dutch Oven for your stew: A taste sensation with Petromax

Have you decided on a stew and want to get the best out of your ingredients? Then a high-quality Dutch Oven is just the thing for you. And which Dutch Oven is better suited for this than the Petromax Dutch Oven?

Why a Dutch Oven from Petromax?

The Petromax Dutch Oven is more than just a piece of cookware. It is a versatile companion for all those who love to cook and love nature. With its outstanding quality and numerous possible uses, it offers you an incomparable cooking experience.

• Perfect heat distribution: Thanks to the even wall thicknesses and treated edges, the heat is optimally stored and distributed in the pot. The result is perfectly cooked dishes with an intense flavor.
• Natural non-stick surface: The factory-baked surface ensures that your food hardly burns. This saves you time and effort when cleaning.
• Versatility: Whether at the campfire, on the grill or in the oven - the Petromax Dutch Oven can be used anywhere.
• Robustness: The high-quality cast iron makes the pot particularly durable and robust.

Get your Petromax Dutch Oven now!

The right accessories for your Petromax Dutch Oven

To make your cooking experience even more convenient, Petromax offers a variety of accessories. With the professional lid lifter, you can lift the hot lid safely and comfortably without burning yourself. The trivet protects your table or worktop from heat and scratches.

Discover the entire range of high-quality accessories here!