Dutch Oven stew - The best recipes

Stews are the heroes of cold days. In the Dutch Oven, they unfold their full range of flavors. Whether it's hearty beer goulash, creamy Chili con Carne, or savory sweet potato stew – in this post, we'll show you how to create 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 flavor worlds – it never gets boring in your Dutch Oven! Whether you're a fan of hearty meat dishes or prefer vegetarian options, our recipes offer something for everyone. From classic dishes like Chili con Carne to inventive creations like Chorizo-Brisket-Craft Beer Chili – you'll definitely find your new favorite stew here.

Sweet potato stew African style

Let's start our culinary journey with an exotic taste experience: 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 garlic clove
• 1 chili pepper
• 500 ml tomatoes (pureed)
• 100 g peanut butter
• 1 l vegetable broth
• 300 g sweet potatoes
• 2-3 tbsp peanut oil
• Pepper, salt
• Cumin, Baharat, mint, coriander, sumac, dukkah
• 1 handful fresh coriander

Preparation:

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

Here you’ll find the full recipe with step-by-step instructions and more tips!

Chili con Carne

Craving a fiery flavor explosion? Our Chili con Carne from the Dutch Oven will definitely excite you! With a combination of different meats, a variety of spices, and a surprising ingredient – dark chocolate – it creates a unique taste experience.

Ingredients:

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

Preparation:

1. Sear: Brown beef, ground meat, onions, garlic, and chili.
2. Spices: Add tomato paste, spices, and chocolate.
3. Simmer: Deglaze with beer and malt beer and let simmer for about 120 minutes.
4. Beans: Add red beans shortly before serving.
5. Serve: Garnish with parsley.

Here you’ll find the full recipe with step-by-step instructions and more tips!

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 rich broth, creates a truly special taste experience.

Ingredients:

• 1 kg Tafelspitz
• 1 liter beef broth
• 500 g potatoes
• 250 ml red wine
• 50 g peas (frozen)
• 1 leek stalk
• 1/4 celery root
• 3 garlic cloves
• 2 carrots
• 1 red onion
• 1 tbsp tomato paste
• 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 meat, vegetables, and garlic.
2. Sear: Brown beef in the Dutch Oven.
3. Braise: Roast vegetables, add meat, deglaze with broth and red wine. Add spices and braise for 2.5 hours.
4. Potatoes & peas: Add potatoes and peas and simmer for another 30 minutes.
5. Serve: Remove bay leaves and serve.

Here you’ll find the full recipe with step-by-step instructions and more tips!

Beer Goulash

A hearty beer goulash from the Dutch Oven is the epitome of cozy hours by the campfire. The tender meat, simmered in dark beer, develops an incomparable depth and variety of flavors. Together with the roasted aromas from searing, it creates a truly special taste experience.

Ingredients:

• 2 kg beef goulash
• 750 g cooking onions
• 750 ml Th. König Zwickl Kellerbier
• 750 ml beef stock
• 350 g brown mushrooms
• 4 tbsp tomato paste
• 2 tbsp clarified butter (e.g., Kerrygold)
• 3 bay leaves
• 5 sprigs 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. Sear: Brown the meat in portions in the Dutch Oven until it has a nice crust.
3. Braise: Sauté onions and tomato paste, then add the meat and remaining ingredients.
4. Cook: Deglaze with beer and beef stock, close the Dutch Oven, and simmer for about 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.

Here you’ll find the full recipe with step-by-step instructions and more tips!

Redneck Beans with Beef Brisket

Redneck Beans, a hearty dish from the American South, is winning over more and more food lovers with its intense flavor and the combination of smokiness and sweetness. In this Dutch Oven version, juicy beef brisket, spicy beans, and a variety of aromatic ingredients come together for an unforgettable taste experience.

Ingredients:

• 1.2 kg beef brisket (pre-smoked and cut into cubes)
• 250 g Kassler neck
• 200 g bacon (cut into strips)
• 1 carrot (finely diced)
• ½ stalk leek (sliced into rings)
• 100 g celery (finely diced)
• ½ bunch parsley (chopped)
• 2 spring onions (sliced into rings)
• 2 garlic cloves (chopped)
• 1 large onion (diced)
• Chilies to taste (e.g., 2-3 jalapeños)
• 2 cans chopped tomatoes (each 400 g)
• 250 g brown sugar
• 0.5 l beer
• 250 ml beef broth
• 300 g pearl 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 ingredients.
2. Sear: Sear bacon and spices in the Dutch Oven.
3. Braise: Add meat, vegetables, and other ingredients, deglaze with broth and beer.
4. Cook: Close the Dutch Oven and braise for about 2.5-3 hours. Stir regularly and add liquid if needed.
5. Serve: Serve hot.

Here you’ll find the full recipe with step-by-step instructions and more tips!

Chorizo-Brisket-Craftbeer-Chili

An explosion of flavor awaits you with our Chorizo-Brisket-Craftbeer-Chili! The spicy chorizo, juicy brisket, and malty craft beer come together for an unforgettable taste experience. In this hearty Dutch Oven stew, South American influences meet the coziness of a relaxed evening by the fire.

Ingredients:

• 800 g beef brisket (smoked and cut into cubes)
• 800 g chorizo (sliced)
• 1 carrot (finely diced)
• ½ stalk leek (sliced into rings)
• 100 g celery (finely diced)
• 2 garlic cloves (finely chopped)
• 1 red onion (finely chopped)
• 2 jalapeños (finely diced)
• 1 can diced tomatoes (400 g)
• 500 ml strained tomatoes
• 150 ml Original BBQ sauce
• 200 ml Bulls Eye Sun Dried Tomato Ketchup
• 2 x 0.33 l Pale Ale
• 150 ml beef broth
• 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
• 2 tbsp oil

Preparation:

1. Preparation: Prepare and chop all ingredients.
2. Sear: Sear chorizo, vegetables, and spices in the Dutch Oven.
3. Braise: Add brisket, deglaze with broth and one bottle of beer.
4. Cook: Close the Dutch Oven and braise for about 2.5 hours. Add the second bottle of beer after 90 minutes.
5. Serve: Serve hot, for example with fresh baguette.

Here you’ll find the full recipe with step-by-step instructions and more tips!

Hot Rinderpot

Juicy beef, colorful vegetables, and a spicy sauce – our Hot Rinderpot, created by Michelin-starred chef Andi Schweiger, is a true explosion of flavor. The combination of different textures and aromas makes this stew a feast for the senses. Whether as a main dish or a hearty starter, this stew is always a great choice.

Ingredients:

• 1 kg beef shoulder
• 250 g potatoes
• 500 g cherry tomatoes
• 600 g bell peppers
• 50 g chili
• 200 g beluga lentils
• 500 g onions
• ½ bulb garlic
• 0.7 l dry red wine
• 500 ml strained tomatoes
• 40 ml cooking oil
• 35 g salt
• 0.7 l beef stock or water
• 150 g crème fraîche
• 100 ml whiskey
• 200 g Skyr
• Nasturtium or parsley for garnish

Preparation:

1. Preparation: Cut the beef into cubes. Peel and dice potatoes, onions, and garlic. Cut bell peppers and cherry tomatoes into bite-sized pieces. Deseed and finely chop the chili.
2. Searing: Heat the cooking oil in a Dutch Oven and sear the meat on high heat.
3. Braising: Add onions and garlic and briefly sauté. Then add the remaining vegetables and lentils. Deglaze with red wine and bring to a brief boil.
4. Seasoning: Add beef stock, strained tomatoes, crème fraîche, chili, salt, and pepper. Stir well and bring to a boil.
5. Cooking: Close the Dutch Oven and let it simmer over low heat for about 1.5 to 2 hours until the meat is tender.
6. Seasoning: Season with whiskey just before serving.
7. Serving: Serve the hot beef pot in deep plates. Top with a dollop of Skyr and garnish with nasturtium or parsley. Fresh baguette or a green salad goes well with it.

Here you’ll find the full recipe with step-by-step instructions and more tips!

Stew or soup? What’s the difference?

You’ve chosen 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 key:

• Soup: Soup usually has a higher liquid content. It is typically prepared based on a broth made from meat, vegetables, or mushrooms. The consistency is thinner, and the individual ingredients are often clearly visible.
• Stew: Compared to soup, stews have a lower liquid content. The consistency is more creamy, and the individual ingredients are often more closely combined.

The boundaries are fluid

However, the distinction between stew and soup is not always entirely clear. There are many intermediate stages and regional differences. For example, a stew can take on a soup-like consistency by adding extra liquid.

Stew from the Dutch Oven or better from the pot?

The question of whether a stew is better prepared in a Dutch Oven or a regular pot is one that many hobby cooks wonder about. Both cooking methods have their pros and cons, which we will examine in more detail below.

The Dutch Oven: A classic for outdoor cooks

The Dutch Oven, also called Feuertopf, has become increasingly popular in recent years. It is made of cast iron and is excellent for braising and cooking over an open fire, on the grill, or in the oven. The advantages of the Dutch Oven are obvious:

• Even cooking: Cast iron retains heat very well and releases it slowly and evenly to the food.
• Intense flavor: Slow cooking at low temperatures develops the flavors especially 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 the food a special flavor and creates 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: There are pots in different sizes and materials, so you can find the right pot for every stove and dish.
• Precision: The temperature can be regulated more precisely on the stove than over a fire.

Which pot is right for your stew?

Choosing the right pot depends on various factors:

• Flavor: If you like a particularly intense smoky taste, the Dutch Oven is the better option.
• Convenience: If you prefer it easy, a regular pot on the stove is a good choice.
• Space: A Dutch Oven requires more space than a regular pot.
• Occasion: For a cozy campfire, the Dutch Oven is perfect, while a regular pot is better suited for everyday use.

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

The perfect Dutch Oven for your stew: Experience flavor with Petromax

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

Why choose a Petromax Dutch Oven?

The Petromax Dutch Oven is more than just cookware. It’s a versatile companion for everyone who loves cooking and nature. With its outstanding quality and numerous uses, it offers you an unparalleled cooking experience.

• Perfect Heat Distribution: Thanks to the even wall thickness and treated edges, heat is optimally stored and distributed in the pot. The result is perfectly cooked dishes with intense flavor.
• Natural Non-Stick Surface: The factory-seasoned surface ensures your food hardly sticks. 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.
• Durability: The high-quality cast iron makes the pot especially long-lasting and robust.

Get your Petromax Dutch Oven now!

The right accessories for your Petromax Dutch Oven

To make your cooking experience even more comfortable, Petromax offers a variety of accessories. With the Professional Lid Lifter, you can safely and easily lift the hot lid without burning yourself. The trivet protects your table or countertop from heat and scratches.

Discover the full range of high-quality accessories here!

Want more Dutch Oven inspiration? Browse our other articles and find tasty recipes for every season – perfect for camping, BBQ nights, or cozy campfire moments:

Baking Bread in the Dutch Oven: 7 Delicious Recipes for Homemade Bread
Dutch Oven Soups – The Best Recipes

Cast Iron vs. Stainless Steel: Which Material Is Better for Outdoor Cooking?