Put the beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven.  Add the water.  Heat until it is boiling, then reduce heat and simmer covered for 2 1/2 hours.  Now add remaining ingredients. Cover the Dutch oven and simmer until beef and vegetables are tender.  This should take about 30 minutes.  Remove beef and vegetables. Cut beef into 1/4" slices. Strain broth and serve with beef and vegetables.

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French Style Roast Beef is a post from: Outdoor Cooking Magic

Brown the meat in a dutch oven. Add the onions and saute them.  Add the berries and stock enough to cover the meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt to taste and serve.

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Sioux Berry Stew is a post from: Outdoor Cooking Magic

First make the meat sauce mixture:  Brown hamburger meat in skill and drain. Add the spaghetti sauce and tomato sauce to meat mixture.

Now make the cheese mixture: mix the eggs, and all the cheeses together in a mixing bowl.

In a large Dutch oven layer as follows: ½ sauce mixture, layer of noodles, ½ cheese mixture, repeat. Bake 45 minutes to 1 hour in a 12” oven with 17 coals on top and 8 coals on the bottom.

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Dutch Oven Lasagna is a post from: Outdoor Cooking Magic

Pour cold water over corned beef in Dutch oven to just cover.  Add the onion and garlic to the Dutch oven and the heat to boiling.  Then reduce heat,  cover and simmer until beef is tender.  This would take a couple of hours.  Remove beef to a platter and keep it warm. Now skim the fat from the top of the broth. Cut the cabbage into six wedges and the carrots into 4-5 pieces.  Add cabbage and carrots to your Dutch oven and heat to boiling. Reduce heat and simmer uncovered 15 min.

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Corned Beef with Cabbage is a post from: Outdoor Cooking Magic

Combine the flour, salt and pepper. Coat the chicken pieces in the flour mixture. Brown the chicken pieces in hot oil. Drain the pineapple, reserving the juice. Combine the juice, molasses, mustard, and the vinegar, and mix well. Place the chicken in the Dutch oven, arrange the potatoes around the chicken. Brush the chicken with half of the sauce. Cover it and bake at medium heat for 30 minutes. Top with the pineapple and brush with the remaining sauce and then cook 30 min more.

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Festive Chicken Bake is a post from: Outdoor Cooking Magic

Place the brisket in a Dutch oven and add water, vinegar, 1/4 c Worcestershire sauce, bay leaves, cloves, and garlic.  Bring it to a boil. Cover the Dutch oven, reduce heat and simmer for about 2-3 hours, or until the brisket is tender. In a small saucepan, combine the mustard, horseradish, marmalade, and Worcestershire sauce. Cook this mixture over medium heat.  Make sure to stir constantly, until it is bubbly.  Remove the brisket and drain. Return the brisket to oven and spread with about 1/2 cup of the glaze. Bake at 350 for 20 min.  Serve the brisket with remaining glaze.  

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Corned Beef with Dijon Glaze is a post from: Outdoor Cooking Magic

Brown the steak in butter in the Dutch oven.  Add the celery, parsley, catsup, and onion. Cover and simmer 2 to 2-1/2 hours.  You may need to add a half cup of water if the mixture thickens too much. 

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Dutch Oven Swiss Steak is a post from: Outdoor Cooking Magic

Coat the beef brisket well with the meat tenderizer. Wrap the brisket with 2 layers of heavy duty foil. Refrigerate the brisket overnight. When ready to cook, place it in the Dutch oven, cover and cook with low to medium heat for about 6 to 7 hours.   If you want, you can cook it somewhat faster but the brisket will be much juicier if you cook it slow. When done, remove the brisket from the foil and put it on awarmed serving platter. Make a thin gravy with the flour, juice, and salt and pepper.  Pour the gravy over brisket before you serve it.

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Ann’s Best Beef Brisket is a post from: Outdoor Cooking Magic

Brown all sides of the roast in oven in small amount of oil. Remove meat, salt and pepper. Place half of vegetables in bottom of oven, return meat to oven and add remaining vegetables and liquid. Cover and cook at 300 for 3-5 hours depending upon size of roast and degree of doneness desired.

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Beef Pot Roast is a post from: Outdoor Cooking Magic

Place beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven, add water. Heat to <br />boiling.  Reduce heat and simmer covered for 2-1/2 hours. Add all the remaining ingredients. Cover and simmer <br />until beef and vegetables are tender, about 30 min. Remove beef and vegetables. Cut beef into 1/4" <br />slices. Strain broth and serve with beef and vegetables.

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French Style Roast Beef is a post from: Outdoor Cooking Magic

Place the meatballs and Lil' Smokies into the dutch oven, pour spaghetti sauce over until well coated.  Add pineapple.  Let cook 1-2 hours with medium heat .  Serve while warm.

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Lil’ Smokies and Meatballs is a post from: Outdoor Cooking Magic

Take 1 slab of ribs and the remove skin.  Rub the ribs with the rib rub, place in dutch oven, onions and worcestshire sauce go on top, pour 1/2 of can of cola, over top... cook for about 2 hours on about 15-17 hot briquetts, and about 10 hot briquetts on top.  Take the ribs out smother with bbq sauce, and barbeque for 15 min.

Michelle Kinyon 

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Dutch Oven Ribs is a post from: Outdoor Cooking Magic

Brown meat onion and spices in Dutch oven.  While meat is browning, mix together water, tomato sauce, Worcestershire sacue, and sour cream.  When meat is browned, spread uncooked noodles evenly over meat and onion mixture.  Pour liquid mixture over noodles to moisten all noodles well.  Cover with lid, place 15 briquets on top.  Cook 30-45 minutes. 

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Dutch Oven Beef Stroganoff is a post from: Outdoor Cooking Magic

Season the pork chops with salt and pepper. In your Dutch oven, add 2 tbsp. oil and the pork chops. Brown the pork chops on both sides.

Remove chops and saute onions.

Remove the onions and put the pork chops back into the Dutch oven.  Spread the onions over the chops.

Lay the potato slices over the onions.

Mix the water and soup and pour over the chops.

Cook with briquets under and on top of the Dutch oven until the chops and potatoes are tender. Now enjoy the delicious pork chops that you have just cooked!

Dutch ovens are one way to cook over a campfire, but grilling right over a fire is another great way to cooki! If you enjoy cooking right over a campfire, here are some great campfire grills to make cooking even easier and more fun.

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Dutch Oven Pork Chops is a post from: Outdoor Cooking Magic

Place Dutch oven into hot coals. Put a small mound of oil in pot, coating the hens also. Season and brown hens on two sides, and sliced onions at the same time. Brown lightly, then carefully add the 2 cans of broth and a can of water. Add the potatoes (quartered & peeled), garlic cloves, onions, and carrots (peeled and cut thick). Cover and place 8 briquettes on lid for 20 minutes, check for doneness. You can thicken the gravy if you would like.

Jessica

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Game Hens and Vegetables is a post from: Outdoor Cooking Magic

Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and poultry seasoning. Put in dutch oven and sprinkle with basil. Cover and bake for 4 to 6 hours or until tender.
Rusty

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Just Chicken In a Pot is a post from: Outdoor Cooking Magic

Brown ground beef in 12" Dutch Oven, drain excess fat off.  Add garlic, onion and green pepper and saute' 5 minutes or until tender.  Add tomatoes, olives, chili powder, salt and pepper and simmer 10 minutes.  In a bowl stir together muffin mix, corn, cheese and milk until evenly moistened.  Spoon over ground beef mixture.  Bake at 400 degrees for approximately 25 minutes.

Mark

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Dutch Oven Tamale Pie is a post from: Outdoor Cooking Magic

In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Cook onion in drippings remaining in pan until soft but not browned; stir often. Add tomato soup, water, and vinegar; mix well.

Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. Skim off excess fat. Add applesauce and cook to desired consistency. Taste sauce and correct seasoning, if necessary, with salt and pepper. Slice meat and serve with sauce.

Tad  

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Dutch Oven Pot Roast is a post from: Outdoor Cooking Magic

Brown chops on both sides in butter in bottom of oven, drain. Place vegetables in bottom of oven and replace chops on top. Combine dry soup mix and water, mixing well.

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Pork Chops and Garden Vegetables is a post from: Outdoor Cooking Magic

Place chicken in Dutch oven, add salt, pepper, celery, onion and saffron. Add water to almost cover<br />chicken. Bring to a boil, reduce heat, cover and simmer about 1 hour or until the chicken is tender. Do not overcook. Remove the chicken from the broth to make dough, place the flour into a mixing bowl.  Make a well in the center of the flour and add the eggs and salt. Gradually work eggs into the flour, adding only enough water to make a soft but not sticky dough. Knead five minutes. Cover the dough with clean cloth and let rest 30 minutes. Divide the dough in half and roll out each as thinly as possible into a 15" square and cut each square into 2" squares with a sharp knife. Add potatoes and celery to the broth, simmer 25 min. until vegetables are tender. Taste the broth and add more salt or pepper if needed. Add the chicken pieces and bring to boil. Slide the squares of dough into the broth, a few at a time, pushing them down gently. Cover and simmer 20 min. Ladle the pot pie into large soup bowls and garnish with chopped parsley and the wedges of hard cooked eggs. 

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Dutch Oven Chicken Pot Pie is a post from: Outdoor Cooking Magic

In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch oven and mix in garlic well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover and cook until vegetables are tender. Add canned peas and heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

Joanne Koblich

Chuckwagon Beef Stew is a post from: Outdoor Cooking Magic

Coat beef cubes with a mixture of flour, salt and pepper. Brown in hot oil in bottom of oven. While oven<br />is still hot, pour water in and scrape brown bits from bottom. Place remaining ingredients into oven and<br />cover. Simmer 1 to 2 hours or until meat is tender and potatoes are done.

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Dutch Oven Beef Stew is a post from: Outdoor Cooking Magic

Liz

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Eastern European Style Short Ribs is a post from: Outdoor Cooking Magic

Place meat in a large dutch oven.  Add the rest of the ingredients except the noodles.  Cover and bake for about 3 hours.   Remove from oven, uncover and let cool for a while.  Remove meat and set aside.  With a slotted spoon, scoop all the vegetables (save for 2 pieces of carrot) from the broth and discard.  Shred remaining carrot pieces and return to broth.  Cut meat into bite-size pieces & return to broth.  Add dry noodles and mix well.  Cover the pan and return it to the oven.  Cook for 1 hour.  Check during cooking to make sure there is enough liquid in the dish - if not add water.

L. McDill

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Beef and Noodles is a post from: Outdoor Cooking Magic

• Pre heat a 12-inch Dutch Oven with olive oil.
• In a pie plate mix flour, pepper, and salt.
• In a 2nd pie plate beat 2 eggs.
• In a 3rd pie plate mix bread crumbs, parmesan cheese, sage, and lemon peel.
• Roll each chop in flour, then egg, then bread crumb mixtures, and put into kettle over medium heat.
• Cook chops for about 2 minutes on each side until golden brown.
• Place lid on the kettle and bake at 400~ for about 20 minutes.
• Use about 20 briquettes under the kettle to brown chops. Use about 10 to 12 briquettes under the kettle and about 14 to 16 the lid.
• Invert lid and place chops on the lid.
• Put about 20 briquettes under the kettle and use drippings to make gravy.

Hint: Garnish chops with lemon and/or orange wedges.

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Roger Eyman

Baked Pork Chops is a post from: Outdoor Cooking Magic

Cook and stir sausage, onion, and green pepper in large skillet over medium heat. Drain and set aside in a pot. Heat 2 tbs margarine in skillet over medium heat until bubbly. Mix garlic powder, onion powder, and chili powder into eggs. Pour eggs into skillet, stir and cook until set. Pre-heat Dutch oven with large pot lid at bottom and lined with foil. Spoon<br />about 1/4 cup sausage mixture onto each tortilla.  Top with 1/4 cup eggs and 2 tbs cheese. Roll tortilla and fold ends. Brush each with melted margarine and arrange in layers in Dutch oven. Bake 10  minutes or until golden brown. Serve with warmed salsa.

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Burritos is a post from: Outdoor Cooking Magic

Line a 12" Dutch Oven with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs lightly beaten), milk, dry mustard, and 1 tsp. salt (to taste). Pour the egg mixture over the layered bread-sausage-cheese in the oven, cover, and bake for 35  minutes, checking occasionally. 

Dutch Oven Sausage Casserole is a post from: Outdoor Cooking Magic

Cut steak into serving pieces, season with salt and pepper and place into Dutch oven. Sprinkle onion soup mix over top and pour tomatoes over all. Cover and cook over slow fire for 2 to 3 hours or until meat is done and tender. 

Onion Swiss Steak is a post from: Outdoor Cooking Magic

Arrange breasts in oiled dutch, mix sauce,coke and spices, pour over chicken. Cover, medium coals 60-70 minutes until chicken is no longer pink.

Gail

Coca Cola BBQ Chicken is a post from: Outdoor Cooking Magic

Here's a great way to grill chicken using the lid of a Dutch oven. First prepare your charcoals and, while they are getting ready, marinate your chicken in the juice of one lemon. When ready, place approximately 25 charcoal briquettes on your cooking surface.

Invert a lid holder in the center of the briquettes, and then place an inverted Dutch oven lid on the lid holder. Allow a few minutes for the lid to heat up, then add a pat of butter and begin grilling the chicken. Add lots of fresh ground pepper. Cook until done, about 15 minutes per side.

On the grill simply coat the chicken lightly with oil, add the pepper to the lemon, and marinate. Cook on a hot grill for about 10-15 minutes per side.

Lemon Pepper Chicken is a post from: Outdoor Cooking Magic