You can pretty much cook anything in a Dutch oven on top of the stove that you cook in an oven. You just have to remember to watch the heat carefully and stir often so it won't scortch on the bottom of the pan. I cook both in the oven and stovetop and have had success with both methods.

Dutch ovens are great for meat in general. I use mine for bolognese sauce and for beef stew. It's also great for ragus like this duck ragu. Anything where you want to get a good brown and then simmer and slow cook to develop flavor.

i love my enameled Dutch oven! although i am probably committing double sacrilege, i use it both for stir-frying and the occasional medium-deep frying job, along with its other usual uses. actually, i think i rarely actually stick it in the oven; most things, even a braise, i can do on the stovetop alone just fine.

These beef sandwiches are amazing - just simmer over low on the stovetop for about 6 hours. ^_^ A nice bolognese is always a great option as well!

I make coq a vin in my dutch oven on the stove top.

I would make Asian-style braised short ribs, among many other delicious things! There is a good recipe for those by Emeril on Food Network's website.

I make loads of things in mine and rarely does it go in the oven, you can do a tajine, tangia, soups, Osso Bucco, stews, pretty much anything that requires a heavy based saucepan. I would say that you need to keep an eye on it, you need to make sure that it doesn't burn, because the really hold the heat. I have some recipes on my blog if you want to have a look :D

I cook everything in my dutch oven. I don't even own a frying pan as anything I want to cook goes right in the dutch oven. Like previous posts, because of this I find that I actually rarely put mine in the oven.

I have an induction burner, and my Dutch oven is one of the only pots that will work. I use it for everything. I make soups, stews, pasta, sauces, etc. The heat is held so well that it makes everyday cooking really enjoyable.

This beef dip sandwich recipe is simple, and it is my husband's ABSOLUTE FAVORITE FOOD. ever.

I also make soups/gumbos in mine. French onion soup is good. 44 Clove Garlic soup (does require a small dish in the oven, but not the dutch oven). Irish stew with lamb and potatoes. All we have is Le Cruset to cook in (1 frying pan, 1 small saucepan, and 2 dutch ovens), so we use ours like regular pots.

I use our Dutch Oven a lot especially for Cajun food. Paul Prudhomme's "Poorman's Jambalaya" and any of his gumbos are perfect for a Dutch Oven (you can find these in his 'Louisiana Kitchen' cookbook that you can likely buy on Amazon used on the cheap). And doing things like cassoulet and big stew/soup type things are perfect too cause you can prepare the meat/vegetables in there and then keep it in the pot to simmer.