Hearty Winter Dish from the Dutch Oven
Hearty, creamy, and full of flavor – this Dutch Oven dish combines seasoned ground meat, tender Brussels sprouts, sweet potatoes, and smoky cured pork belly to create a truly comforting meal.
Perfect for Dutch Oven beginners, but also a highlight for experienced Dutch Oven fans. An uncomplicated one-pot dish that cooks wonderfully outdoors over a fire or on the grill.
Ingredients (for approx. 5–6 people)
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3 sweet potatoes
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3 onions
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300 g mushrooms
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1 net Brussels sprouts (approx. 750 g)
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500 g ground meat (mixed or beef)
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5 slices cured pork loin
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200 ml cream
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800 ml vegetable stock
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2 tsp salt
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2 tsp pepper
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1 tsp nutmeg
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1 tsp chili flakes (optional)
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2 tsp paprika powder (sweet)
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1–2 tbsp oil
Preparation
Peel the sweet potatoes, cut them into approx. 2 cm thick slices and quarter them.
Cut onions into half-rings.
Slice the mushrooms.
Dice the cured pork loin.
Clean the Brussels sprouts and halve them depending on their size.
→ Tip: Blanch large sprouts for 5 minutes so they cook more evenly.
Preparation in the Dutch Oven
1️. Brown the ground meat
Preheat the Dutch Oven and add oil.
Sear the ground meat vigorously until it browns.
Add onions and sauté until translucent.
2️. Mushrooms & Spices
Add mushrooms and cook until they release their water and lightly brown.
Now stir in paprika powder, nutmeg, pepper, and chili flakes (if using).
3️. Deglaze & Simmer
Deglaze with vegetable stock.
Add sweet potatoes and cured pork loin.
Close the lid and simmer for about 25 minutes over medium heat.
Stir occasionally.
4️. Add Brussels Sprouts & Cream
Add Brussels sprouts and cream.
Simmer gently for another 15–20 minutes until everything is tender but not falling apart.
Finally, season with salt to taste.
Serving
Serve directly from the Dutch Oven – ideally with fresh bread.
💡Tips for a perfect result
- Don't cut sweet potatoes too small – they soften quickly
- Add Brussels sprouts later so they don't overcook
- If you like it stronger: stir in some mustard
- The dish tastes even more intense the next day
A big thank you to The BBQ Bear for the inspiration!
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