Creating a two-dish cooking environment not only saves you space in the oven, it also cuts down on dishes. To braise meats and simmer stews while also steaming a side of vegetables (or maybe dumplings?) you just need a steamer basket.
Similar to using the Dutch oven’s lid as a roasting pan, this strategy lets you cook two delicious dishes at once, even if you’re working with a tiny oven. Just set a steamer basket inside the vessel, throw in your veggies and let the steam from your braising meat do the work. Don’t have a steamer basket? You can also use skewers to steam veggie kebabs; just make sure the skewers are long enough to reach both sides of the Dutch oven.
6 Rules to Follow When Cooking with a Dutch Oven [America’s Test Kitchen]