Dutch Oven Guide

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Grandma’s Brunswick Stew

Dutch oven cooking is as popular now as it was centuries ago and today’s cooks have discovered that this type of cookware is capable of producing an amazing array of delicious meals. We have collected many Dutch oven recipes over the years and we hope you will use them to create some great meals for your family and friends.

Very hearty and warming stew for a chilly winter's day! Hint: mild Ro-Tel tomatoes instead of plain for a little kick.


1 (3 1/2) pound broiler-fryer chicken, cut up
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup dry bread crumbs
1 (15 ounce) can lima beans, rinsed and drained
1 (15.25 ounce) can corn, drained
4 medium potatoes, peeled and cubed
1 cup water
2 sliced medium onions
1 teaspoon salt
1/2 teaspoon pepper
dash cayenne pepper
1/4 cup butter

Cooking Instructions:

Prep time: 1 hour and 40 minutes
Cooking time: 1 hour and 30 minutes

Cooking Steps:

  • Using your Dutch oven, cook the chicken in water and bring into a boil. Cover and let it simmer for 45 to 60 minutes or until chicken is tender and soft. Check regularly the surface as foam rises.
  • Remove chicken and set aside until cool enough to handle.
  • Remove and discard skin and bones. Cut the chicken into cube and return to broth.
  • Add the seasoning, potatoes and onions then bring into a boil.
  • Reduce the heat, remove the cover and let it simmer for 30 minutes or until the potatoes are tender.
  • Add the remaining ingredients.
  • Let it simmer or until slightly thickened.
  • Serve hot.

Our Dutch oven recipes are primarily used with cast iron dutch ovens, but you may also use them with aluminum dutch ovens or enameled dutch ovens. If you are new to dutch oven cooking, we recommend you consider buying cookware made by a reputable manufacturer such a Lodge, Le Crueset, Staub, All-Clad, Mario Battali, Calphalon and Emerilware. We check prices regularly for dutch ovens and by far the best prices have always been found at Amazon.



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