19 Delicious Dutch Oven Ground Beef Recipes for Hearty Meals

Craving something hearty and satisfying? Look no further! Our roundup of 19 Delicious Dutch Oven Ground Beef Recipes is here to save your dinner plans. From quick weeknight meals to cozy comfort food that warms the soul, these recipes are perfect for any occasion. Get ready to transform your ground beef into mouthwatering dishes that will have everyone asking for seconds. Let’s dive in!

Dutch Oven Ground Beef Stew

Zestfully embracing the quiet of the morning, I find myself drawn to the comforting embrace of a Dutch oven, its heavy lid promising warmth and depth to the simple yet profound dish of ground beef stew. It’s a recipe that whispers of home, of slow-cooked memories simmering gently on the stove.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup diced onions
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 1 tsp dried thyme

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: For richer flavor, let the beef develop a slight crust before stirring.
3. Stir in 1 cup diced onions and 2 cloves minced garlic, cooking until onions are translucent, about 3 minutes.
4. Pour in 2 cups beef broth, scraping the bottom to release any browned bits. Tip: This step, known as deglazing, adds depth to the stew.
5. Add 1 cup diced carrots, 1 cup diced potatoes, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp tomato paste, and 1 tsp dried thyme, stirring to combine.
6. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 45 minutes, stirring occasionally. Tip: The low and slow cooking ensures the vegetables are tender and the flavors meld beautifully.
7. After 45 minutes, remove the lid and cook for an additional 15 minutes to slightly thicken the stew.

Overtly tender and richly flavored, this stew cradles the soul with its hearty texture and deep, savory notes. Serve it with a crusty bread to soak up every last drop, or over a bed of creamy mashed potatoes for an extra comforting twist.

Dutch Oven Ground Beef and Potato Bake

Zestfully embracing the quiet of the morning, I find myself drawn to the simplicity and heartiness of a dish that feels like a warm hug. This Dutch Oven Ground Beef and Potato Bake is a testament to the beauty of combining basic ingredients to create something deeply satisfying.

Ingredients

• 1 lb ground beef
• 4 cups potatoes, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 cup cheddar cheese, shredded
• 1/2 cup beef broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium heat. Add onions and garlic, sautéing until translucent, about 3 minutes.
3. Add ground beef to the Dutch oven, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Draining excess fat at this stage ensures a less greasy bake.
4. Stir in diced potatoes, salt, pepper, and paprika. Pour in beef broth, then bring the mixture to a simmer.
5. Cover the Dutch oven and transfer it to the preheated oven. Bake for 45 minutes, or until potatoes are tender. Tip: Checking the potatoes with a fork ensures they’re perfectly cooked.
6. Remove the lid and sprinkle shredded cheddar cheese over the top. Return to the oven, uncovered, for an additional 5 minutes, or until the cheese is melted and bubbly. Tip: For a golden top, broil for the last 2 minutes.

Every bite of this bake offers a comforting blend of tender potatoes and savory beef, with the melted cheese adding a creamy finish. Serve it straight from the Dutch oven for a rustic presentation that invites everyone to dig in.

Dutch Oven Ground Beef Chili

Kindly, let me share with you the warmth of a dish that feels like a hug on a chilly evening, a Dutch Oven Ground Beef Chili that’s both hearty and comforting. It’s a recipe that invites patience, allowing flavors to meld beautifully over time.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup beef broth

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: For deeper flavor, let the beef brown slightly before stirring.
3. Stir in 1 cup diced onion and 2 cloves minced garlic, cooking until softened, about 3 minutes.
4. Mix in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat the beef and onions evenly.
5. Pour in 1 can diced tomatoes, 1 can kidney beans, and 1 cup beef broth, bringing the mixture to a simmer. Tip: Scrape the bottom of the pot to incorporate any browned bits for added flavor.
6. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Tip: If the chili thickens too much, add a splash of water or broth to reach your desired consistency.
7. After 30 minutes, remove from heat and let stand covered for 5 minutes before serving.

Zesty and rich, this chili boasts a perfect balance of spices and tenderness, with the beans adding a delightful texture. Serve it over a bed of rice or with a side of cornbread for a comforting meal that warms from the inside out.

Dutch Oven Ground Beef and Vegetable Soup

Kneading through the memories of chilly evenings, there’s something profoundly comforting about a pot of soup simmering on the stove. This Dutch Oven Ground Beef and Vegetable Soup is a humble yet hearty dish that brings warmth to the table and solace to the soul.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups chopped kale

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: For richer flavor, let the beef brown slightly before stirring.
3. Stir in 1 cup diced onions, 1 cup diced carrots, and 1 cup diced celery. Cook until vegetables begin to soften, about 5 minutes.
4. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Pour in 4 cups beef broth and 1 cup diced tomatoes, then add 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to meld flavors. Tip: Skim off any fat that rises to the surface for a clearer soup.
7. Stir in 2 cups chopped kale and cook uncovered for 5 minutes until wilted. Tip: Adding kale at the end preserves its color and nutrients.
8. Remove bay leaf before serving.

Rich in texture and flavor, this soup boasts tender vegetables and savory beef in every spoonful. Serve it with a slice of crusty bread to soak up the delicious broth, or sprinkle with grated Parmesan for an extra layer of umami.

Dutch Oven Ground Beef Pasta

Moments like these call for comfort, the kind that simmers slowly and fills the kitchen with warmth. Dutch Oven Ground Beef Pasta is that dish, a humble yet hearty meal that brings together simple ingredients in a dance of flavors, perfect for a quiet evening at home.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 8 oz pasta
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in 1 cup diced onion and 2 cloves minced garlic, cooking until softened, about 3 minutes.
4. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1 tsp dried basil, stirring to combine.
5. Pour in 1 can diced tomatoes and 2 cups beef broth, bringing the mixture to a gentle boil.
6. Add 8 oz pasta, stirring to submerge, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.
7. Remove from heat and sprinkle with 1/2 cup grated Parmesan cheese, letting it melt slightly before serving.

With each bite, the pasta offers a tender embrace, the beef rich and savory, while the Parmesan adds a salty sharpness. Try serving it with a side of crusty bread to soak up the flavorful broth, turning a simple meal into a memorable feast.

Dutch Oven Ground Beef and Rice Casserole

Zestfully embracing the comfort of home cooking, this Dutch Oven Ground Beef and Rice Casserole is a heartfelt nod to simplicity and warmth. It’s a dish that quietly celebrates the harmony of hearty ingredients, melding together under a blanket of gentle heat.

Ingredients

• 1 lb ground beef
• 1 cup long-grain white rice
• 2 cups beef broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 350°F (175°C).
2. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering.
3. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
6. Tip: Drain excess fat for a leaner dish.
7. Mix in 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
8. Add 1 cup long-grain white rice, stirring to coat the grains with the mixture.
9. Pour in 2 cups beef broth, bringing the mixture to a simmer.
10. Tip: For richer flavor, use homemade beef broth.
11. Cover the Dutch oven and transfer it to the preheated oven.
12. Bake for 25 minutes, then remove the lid and bake for an additional 5 minutes to let the rice fully absorb the liquid.
13. Tip: Let the casserole rest for 5 minutes before serving to allow the flavors to meld.

The casserole emerges with the rice perfectly tender, each grain distinct yet united in flavor. The ground beef lends a savory depth, making it a comforting standalone meal or a hearty side. Consider garnishing with fresh parsley for a touch of color and freshness.

Dutch Oven Ground Beef Stroganoff

Kneading through the memories of comfort food, there’s something undeniably heartwarming about a dish that brings both simplicity and richness to the table. Dutch Oven Ground Beef Stroganoff is one such recipe, offering a creamy, savory escape with every bite.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• 8 oz egg noodles
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Stir in diced onion and minced garlic, cooking until softened, about 3 minutes.
4. Add sliced mushrooms and cook until they release their juices and begin to brown, about 5 minutes. Tip: Avoid overcrowding the pan to ensure mushrooms brown properly.
5. Sprinkle 2 tbsp flour over the mixture, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
6. Gradually pour in 2 cups beef broth, stirring constantly to prevent lumps.
7. Add 1 tbsp Worcestershire sauce and 1 tsp Dijon mustard, stirring to combine.
8. Bring the mixture to a simmer and cook until slightly thickened, about 10 minutes. Tip: Adjust the heat to maintain a gentle simmer to prevent burning.
9. Meanwhile, cook 8 oz egg noodles according to package instructions until al dente.
10. Remove the Dutch oven from heat and stir in 1/2 cup sour cream until fully incorporated.
11. Season with salt and pepper to taste.
12. Serve the stroganoff over cooked egg noodles, garnished with chopped fresh parsley.

Velvety and rich, this stroganoff clings to each noodle, offering a perfect balance of earthy mushrooms and tender beef. For a twist, try serving it over mashed potatoes or with a side of crusty bread to soak up the creamy sauce.

Dutch Oven Ground Beef and Bean Chili

Under the soft glow of the kitchen light, there’s something deeply comforting about stirring a pot of chili, watching as the flavors meld together into a hearty embrace. This Dutch Oven Ground Beef and Bean Chili is a testament to simplicity and warmth, a dish that feels like home with every spoonful.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Stir in 1 medium diced onion and 2 cloves minced garlic, cooking until softened, about 3 minutes.
4. Sprinkle 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper over the beef, stirring to coat evenly. Tip: Toasting the spices with the beef unlocks their full aroma.
5. Pour in 1 can diced tomatoes, 1 can kidney beans, 1 can black beans, and 1 cup beef broth, stirring to combine.
6. Season with 1/2 tsp salt and 1/4 tsp black pepper, then bring the mixture to a simmer.
7. Reduce heat to low, cover, and let the chili simmer for 30 minutes, stirring occasionally. Tip: A tight-fitting lid ensures the chili cooks evenly and retains moisture.
8. After 30 minutes, remove the lid and simmer for an additional 10 minutes to thicken the chili.

Silky beans and tender beef come together in a rich, slightly spicy broth that’s both comforting and invigorating. Serve it over a bed of rice or with a side of cornbread for a meal that’s as nourishing as it is delicious.

Dutch Oven Ground Beef and Cabbage

Just imagine the comforting aroma of ground beef and cabbage simmering together, a humble yet hearty dish that feels like a warm hug on a chilly evening. This Dutch Oven Ground Beef and Cabbage recipe is a testament to the beauty of simple ingredients coming together to create something deeply satisfying.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 4 cups green cabbage, chopped
• 1 cup beef broth
• 1 tbsp apple cider vinegar

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in 1 medium diced onion and 2 cloves minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika, stirring to combine evenly.
5. Add 4 cups chopped green cabbage, stirring to wilt slightly, about 2 minutes.
6. Pour in 1 cup beef broth and 1 tbsp apple cider vinegar, bringing the mixture to a simmer.
7. Cover and reduce heat to low, simmering for 20 minutes, or until the cabbage is tender.
8. Uncover and cook for an additional 5 minutes to reduce the liquid slightly.

Unassuming yet unforgettable, this dish offers a tender texture with a savory depth, perfect when served over a bed of mashed potatoes or alongside crusty bread to soak up the flavorful juices.

Dutch Oven Ground Beef and Cornbread Casserole

Amidst the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that feels like a warm embrace. This Dutch Oven Ground Beef and Cornbread Casserole is a testament to the simple joys of cooking, where every layer tells a story of home and heart.

Ingredients

• 1 lb ground beef
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup corn kernels
• 1 cup shredded cheddar cheese
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg

Instructions

1. Preheat your oven to 375°F and lightly grease a Dutch oven.
2. In the Dutch oven over medium heat, cook the ground beef until browned, about 5 minutes. Tip: Break the beef into small crumbles for even cooking.
3. Add the diced onions and minced garlic to the beef, cooking until the onions are translucent, about 3 minutes.
4. Stir in the corn kernels and remove from heat. Sprinkle the shredded cheddar cheese evenly over the beef mixture.
5. In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.
6. Add the milk, vegetable oil, and egg to the dry ingredients, stirring just until combined. Tip: Avoid overmixing to keep the cornbread tender.
7. Pour the cornbread batter over the beef mixture in the Dutch oven, spreading it evenly.
8. Bake uncovered for 25 minutes, or until the cornbread is golden and a toothpick inserted comes out clean. Tip: Check at 20 minutes to prevent overbaking.

The casserole emerges with a golden crust giving way to a moist, savory filling beneath. Try serving it with a dollop of sour cream or a side of crisp green salad for a delightful contrast.

Dutch Oven Ground Beef and Lentil Soup

Wandering through the kitchen on a quiet morning, the thought of a hearty, comforting soup simmering on the stove feels like a warm embrace. This Dutch Oven Ground Beef and Lentil Soup is a humble yet deeply satisfying dish, perfect for those moments when you crave something nourishing and straightforward.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 4 cups beef broth
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: For richer flavor, let the beef brown slightly before stirring.
3. Stir in 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook until vegetables soften, about 5 minutes.
4. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Pour in 1 cup rinsed lentils, 4 cups beef broth, 1 cup water, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Stir to combine.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Tip: Check the soup at 20 minutes to ensure lentils are tender but not mushy.
7. Remove the bay leaf before serving. Tip: For a thicker soup, let it sit uncovered off the heat for 5 minutes.

Every spoonful of this soup offers a tender bite of lentils and beef, enveloped in a rich, savory broth. Serve it with a slice of crusty bread for dipping, or sprinkle with fresh herbs for a bright contrast.

Dutch Oven Ground Beef and Mushroom Gravy

Evenings like these call for something hearty, a dish that simmers slowly and fills the kitchen with warmth. This Dutch oven ground beef and mushroom gravy is just that—a comforting embrace in a bowl, perfect for when the air starts to cool.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup sliced mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: For richer flavor, let the beef brown slightly before stirring.
3. Stir in 1 cup sliced mushrooms, 1 small diced onion, and 2 minced garlic cloves. Cook until the vegetables soften, about 4 minutes.
4. Sprinkle 2 tbsp all-purpose flour over the mixture, stirring constantly to coat evenly, about 1 minute.
5. Gradually pour in 2 cups beef broth and 1 tsp Worcestershire sauce, stirring to combine. Tip: Add the broth slowly to prevent lumps in your gravy.
6. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried thyme. Bring to a simmer.
7. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally. Tip: If the gravy thickens too much, add a splash of broth to reach your desired consistency.

Comforting and rich, this gravy boasts a velvety texture with the earthy depth of mushrooms and beef. Serve it over mashed potatoes or buttered noodles for a meal that feels like home.

Dutch Oven Ground Beef and Quinoa Skillet

Just imagine the warmth of a hearty meal filling your kitchen, a simple yet nourishing dish that brings comfort on a quiet evening. This Dutch Oven Ground Beef and Quinoa Skillet is a testament to the beauty of combining humble ingredients into something truly satisfying.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup shredded cheddar cheese

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef to the Dutch oven, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Stir in 1 cup rinsed quinoa, 2 cups water, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Tip: Rinsing quinoa removes its natural coating, which can taste bitter.
4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until quinoa is tender and water is absorbed. Tip: Avoid lifting the lid during cooking to ensure even heat distribution.
5. Remove from heat and let stand, covered, for 5 minutes. Then, fluff with a fork.
6. Sprinkle 1 cup shredded cheddar cheese over the top. Cover for 2 minutes to allow the cheese to melt. Tip: For a crispier cheese topping, place under a broiler for 1-2 minutes after melting.

Soft quinoa grains mingle with savory beef, all brought together by the gooey embrace of melted cheese. Serve it straight from the Dutch oven for a rustic presentation, or top with fresh herbs for a pop of color and freshness.

Dutch Oven Ground Beef and Sausage Jambalaya

Amidst the quiet hum of the kitchen, there’s something deeply comforting about stirring a pot of jambalaya, watching as the colors deepen and the aromas meld into something unmistakably hearty and inviting.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 lb sausage, sliced
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 1 cup celery, diced
• 3 cloves garlic, minced
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 tsp Creole seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 bay leaf

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering.
2. Add 1 lb ground beef and 1 lb sliced sausage, breaking the beef apart with a spoon. Cook until browned, about 8 minutes. Tip: Drain excess fat for a lighter dish.
3. Stir in 1 cup diced onion, 1 cup diced green bell pepper, 1 cup diced celery, and 3 minced garlic cloves. Cook until vegetables soften, about 5 minutes.
4. Add 2 cups long-grain white rice, stirring to coat in the oil and toast lightly, about 2 minutes.
5. Pour in 4 cups chicken broth and 1 can diced tomatoes with their juices. Stir well.
6. Season with 2 tsp Creole seasoning, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp dried oregano, and add 1 bay leaf. Tip: Adjust seasoning carefully, as Creole blends vary in saltiness.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until rice is tender and liquid is absorbed. Tip: Resist stirring to prevent mushy rice.
8. Remove from heat and let stand, covered, for 5 minutes. Discard the bay leaf before serving.

Silky grains of rice cling to the robust chunks of meat, each bite infused with the smoky warmth of paprika and the subtle kick of Creole seasoning. Serve it straight from the Dutch oven for a rustic touch, or alongside a crisp green salad to cut through the richness.

Dutch Oven Ground Beef and Sweet Potato Hash

Falling into the rhythm of the morning, the sizzle of ground beef meeting the heat of the Dutch oven fills the kitchen with a comforting aroma, promising a hearty start to the day. This dish, a humble yet vibrant hash, brings together the earthy sweetness of potatoes and the rich, savory depth of beef, a combination that feels like a warm embrace on a quiet morning.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 large sweet potato, diced into 1/2-inch cubes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup water

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: For even cooking, resist the urge to stir too frequently.
3. Add 1 diced onion and 2 minced garlic cloves to the beef, sautéing until the onion is translucent, about 3 minutes.
4. Stir in 1 diced sweet potato, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika, coating everything evenly.
5. Pour in 1/4 cup water, then cover the Dutch oven and reduce heat to low. Simmer for 15 minutes, or until the sweet potatoes are tender. Tip: A quick stir halfway through ensures even cooking.
6. Remove the lid and increase heat to medium-high. Cook for an additional 5 minutes to crisp the bottom layer slightly. Tip: Listen for a faint sizzle to know it’s crisping without burning.

Gently scooping a portion onto a plate reveals the hash’s perfect balance of textures—crispy edges give way to tender sweet potatoes and savory beef. Serve it topped with a fried egg for a breakfast that feels like a slow, sunny morning encapsulated in a dish.

Dutch Oven Ground Beef Tacos

Dusk settles softly outside, and inside, the warmth of the kitchen beckons with the promise of something simple yet deeply satisfying. Dutch oven ground beef tacos are the kind of meal that feels like a hug, a comforting blend of flavors and textures that come together with minimal fuss.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 cup water
• 8 taco shells
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef to the Dutch oven, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Season the beef with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp cumin. Stir to combine.
4. Pour in 1/2 cup water and simmer, stirring occasionally, until the liquid reduces by half, about 3 minutes. Tip: This step ensures the spices meld beautifully with the beef.
5. While the beef simmers, warm 8 taco shells according to package instructions, usually about 5 minutes in a 350°F oven. Tip: Warming the shells enhances their flavor and prevents cracking.
6. Divide the beef mixture evenly among the taco shells.
7. Top each taco with 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/2 cup shredded cheddar cheese, and 1/4 cup sour cream. Tip: Layering the toppings in this order keeps the tacos neat and easy to eat.

Perfectly seasoned beef nestled in a crisp shell, these tacos offer a delightful contrast of textures. The cool, crisp lettuce and juicy tomatoes balance the rich, savory beef, while a dollop of sour cream adds a creamy finish. Serve them with a side of pickled jalapeños for an extra kick.

Dutch Oven Ground Beef Meatballs in Tomato Sauce

Comfort comes in many forms, and today, it arrives as tender meatballs simmering in a rich tomato sauce, their flavors melding together in the warmth of a Dutch oven. This dish, humble yet deeply satisfying, invites you to slow down and savor the process as much as the result.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 onion, finely chopped
• 28 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes
• 1/2 cup water

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, milk, egg, minced garlic, salt, and black pepper. Mix gently until just combined to keep the meatballs tender.
2. Shape the mixture into 1.5-inch meatballs, ensuring they’re compact enough to hold together but not overworked.
3. Heat olive oil in a Dutch oven over medium heat. Add the meatballs in batches, browning them on all sides, about 3 minutes per batch. Remove and set aside.
4. In the same Dutch oven, add the chopped onion and cook until softened, about 5 minutes, scraping up any browned bits for extra flavor.
5. Stir in crushed tomatoes, oregano, basil, red pepper flakes, and water. Bring to a simmer.
6. Return the meatballs to the Dutch oven, submerging them in the sauce. Cover and simmer on low heat for 25 minutes, stirring occasionally to prevent sticking.
7. After 25 minutes, remove the lid and simmer for an additional 10 minutes to slightly thicken the sauce.

Juicy and flavorful, these meatballs are perfect over a bed of creamy polenta or nestled in a crusty baguette for a hearty sandwich. The sauce, rich and aromatic, clings to each meatball, promising a bite that’s as comforting as it is delicious.

Dutch Oven Ground Beef and Spinach Lasagna

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of a lasagna bubbling away in a Dutch oven. It’s a dish that promises warmth, layers of flavor, and the kind of meal that gathers people around the table without a second thought.

Ingredients

• 1 lb ground beef
• 2 cups spinach, chopped
• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 3 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat the oven to 375°F.
2. Heat 1 tbsp olive oil in a Dutch oven over medium heat. Add 1 lb ground beef, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Cook until the beef is browned, about 5 minutes.
3. Add 2 cups chopped spinach to the Dutch oven. Stir until the spinach wilts, about 2 minutes. Remove from heat.
4. In a bowl, mix 2 cups ricotta cheese and 1 egg until well combined.
5. Spread 1 cup marinara sauce at the bottom of the Dutch oven.
6. Layer 3 lasagna noodles over the sauce, breaking them to fit if necessary.
7. Spread half of the ricotta mixture over the noodles, followed by half of the beef and spinach mixture, and 1 cup mozzarella cheese.
8. Repeat the layers: sauce, noodles, remaining ricotta, remaining beef and spinach, and 1 cup mozzarella.
9. Top with the remaining 3 noodles, 1 cup marinara sauce, 1/2 cup Parmesan cheese, and the remaining 1 cup mozzarella.
10. Cover and bake for 25 minutes. Uncover and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
11. Let the lasagna rest for 10 minutes before serving.

Coming out of the oven, this lasagna is a masterpiece of textures—creamy ricotta, tender noodles, and a slightly crispy cheese top. The spinach adds a fresh contrast to the rich beef, making each bite a delightful balance. Serve it with a crisp green salad and a glass of red wine for a meal that feels both indulgent and wholesome.

Dutch Oven Ground Beef and Zucchini Boats

Now, as the early morning light filters through the kitchen window, there’s something comforting about the thought of preparing a meal that’s both nourishing and simple. Dutch Oven Ground Beef and Zucchini Boats is one of those dishes that feels like a warm hug, a perfect blend of hearty and healthy that’s just right for any day of the week.

Ingredients

• 1 lb ground beef
• 4 medium zucchinis
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cut the zucchinis in half lengthwise and scoop out the centers to create boats, leaving about a 1/4-inch thick shell.
3. Brush the zucchini boats with olive oil and season with salt and pepper.
4. In a skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
5. Stir in the marinara sauce, garlic powder, and onion powder into the beef, cooking for another 2 minutes.
6. Fill the zucchini boats with the beef mixture and place them in a Dutch oven.
7. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
8. Cover the Dutch oven and bake for 20 minutes, then uncover and bake for an additional 10 minutes until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2-3 minutes.
9. Let the zucchini boats rest for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.

Zesty and satisfying, these zucchini boats offer a delightful contrast between the tender zucchini and the rich, cheesy beef filling. Serve them alongside a crisp salad or over a bed of quinoa for an extra touch of wholesomeness.

Conclusion

Absolutely packed with flavor and variety, these 19 Dutch oven ground beef recipes are your ticket to hearty, satisfying meals any day of the week. Whether you’re craving comfort food or something new, there’s a dish here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for your next culinary adventure. Happy cooking!