31 Dutch Oven Recipes for Winter

From the Recipe Creator: Mushrooms, onions and a bottle of Guinness add excellent flavor to my pot roast. This one-dish wonder may taste even better the next day. —Madeleine Bessette, Coeur d Alene, Idaho

From the Recipe Creator: It’s been 20 years now since I adapted this from a classic beef stew recipe. We like it so much that, in all that time, I have never changed any ingredients or amounts – unless it was to double them! Our home’s on a river, and my husband, our three boys and I enjoy camping and boating. — Valerie Jordan, Kingmont, West Virginia

From the Recipe Creator: When I moved to New England, I embraced the local cuisine. My cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish. —Devon Delaney, Westport, Connecticut

From the Recipe Creator: I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota

From the Recipe Creator: We punch up our pasta with smoked sausage and fire-roasted tomato sauce. It’s an easy recipe to switch up—use whatever noodles and spaghetti sauce are in your pantry. —Jean Komlos, Plymouth, Michigan

From the Recipe Creator: For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida

From the Recipe Creator: This chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband's family isn't accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. —Lisa Humphreys, Wasilla, Alaska

From the Recipe Creator: This vegan tortilla soup recipe is healthy, filling and family-friendly! We love how hearty and flavorful it is. We like to play around with the different toppings we add each time it's served. —Julie Peterson, Crofton, Maryland

From the Recipe Creator: A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas

From the Recipe Creator: Pot roast becomes especially delicious with the addition of chopped green chilies and taco seasoning. —Helen Carpenter, Albuquerque, New Mexico

From the Recipe Creator: This shrimp paella recipe is not only healthy but satisfying, too! It has vitamin C from the sweet red pepper, fiber from the rice, and lean protein from the chicken sausage. — Daniel Bartholomay, Fargo, North Dakota

From the Recipe Creator: Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It’s so filling, you’ll fool any meat lover. —Pam Ivbuls, Omaha, Nebraska

From the Recipe Creator: This spicy stewlike soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year. —Taste of Home Test Kitchen

From the Recipe Creator: This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. — Rd Stendel-Freels, Albuquerque, New Mexico

From the Recipe Creator: Mamma mia! What’s the secret to this one-pot spaghetti? A homemade jar sauce and a one-pot cooking method makes this family favorite recipe quick and delicious. —Carol Benzel-Schmidt, Stanwood, Washington

From the Recipe Creator: This flavorful entree uses convenient canned beans in place of the meat—and this food never leaves you hungry. —Crystal Jo Bruns, Iliff, Colorado

From the Recipe Creator: With chicken, pasta and a bold tomato broth, this hearty and inviting soup is like a big comforting hug in a bowl! —Cynthia Gerken, Naples, Florida

From the Recipe Creator: My family is crazy about this slow cooker chili because it uses ingredients you don’t usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze your soup for later; it tastes even better reheated. —Deborah Vliet, Holland, Michigan

From the Recipe Creator: This recipe was inspired by my family’s love of two things—beef stew and biscuits. After years of making the two separately, I put the biscuits on top of the stew like a cobbler. This supper’s as down-home as it gets. —Janine Talley, Orlando, Florida

From the Recipe Creator: While I lived in Mexico in the 1960s, a friend’s mother gave me her grandmother’s empanadas recipe. I’ve made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili. —Nancy Heishman, Las Vegas, Nevada. Looking for more recipes? Here’s our collection of low-carb dinner recipes.

From the Recipe Creator: Since all of my grandparents were German, it’s no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio

From the Recipe Creator: As one of the cooks at the firehouse, I used to prepare meals for 10 men. This firehouse chili recipe was among their favorites. —Richard Clements, San Dimas, California

From the Recipe Creator: Perfect food for chilly winter nights, this main course is speedy, low in fat and a delicious one-dish meal. —Nancy Tuck, Elk Falls, Kansas

From the Recipe Creator: This is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. —Margery Richmond, Fort Collins, Colorado

From the Recipe Creator: To give our mac and cheese a Sicilian touch, we mix sausage, basil and fennel with three cheeses for an incredibly comforting casserole. —Michael Cohen, Los Angeles, California

From the Recipe Creator: Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia

From the Recipe Creator: Gumbo goes back to 1700s Louisiana; today’s version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. —Billy Hensley, Mount Carmel, Tennessee

From the Recipe Creator: “This is definitely a meal on its own. It smells so good while cooking. The men are always glad to walk in the door after work and see this on the stove.” —Joan Oakland, Troy, Montana

From the Recipe Creator: Moist, tender meat and thick, rich gravy are the hallmarks of this classic, slow-simmered cast-iron pot recipe. —Joyce Worsech, Catawba, Wisconsin

From the Recipe Creator: I created this meal when trying to use up a large head of broccoli. My family requests it at least once a week, which is handy because we always have the ingredients. —Lisa Montgomery, Elmira, Ontario

From the Recipe Creator: This heart-healthy turkey quinoa chili is not only tasty, it's a vitamin and protein powerhouse! —Sharon Giljum, San Diego, California