50+ Flavorful Big Green Egg Dutch Oven Recipes You Need to Try

If you’re a Big Green Egg enthusiast, you know how versatile and powerful this grill can be for creating smoky, flavorful meals.

But did you know that adding a Dutch oven to your Big Green Egg cooking setup can take your outdoor culinary game to the next level?

Whether you’re looking to create tender braised meats, flavorful stews, or decadent desserts, the Big Green Egg Dutch oven is your best ally for slow-cooked perfection.

With its ability to retain heat and evenly distribute it, the Dutch oven makes it easier than ever to achieve melt-in-your-mouth tenderness and rich, deep flavors.

From hearty beef short ribs to delicate chicken dishes, there’s truly something for everyone when it comes to Dutch oven recipes.

In this article, we’ve rounded up over 50 mouth-watering recipes that you can create in your Big Green Egg Dutch oven.

Whether you’re an experienced cook or just starting out, these recipes will inspire you to fire up your Egg and start creating unforgettable meals.

50+ Flavorful Big Green Egg Dutch Oven Recipes You Need to Try

With over 50 Big Green Egg Dutch oven recipes at your fingertips, the possibilities for cooking up delicious, hearty, and savory meals are endless.

From succulent meats to flavorful vegetables and even decadent desserts, the Dutch oven allows you to harness the full potential of your Big Green Egg for a wide variety of dishes.

The slow, even heat distribution of the Dutch oven helps to lock in moisture and infuse your dishes with rich, robust flavors, taking your outdoor cooking to new heights.

Whether you’re planning a cozy family dinner or an extravagant outdoor gathering, these recipes will guide you toward creating truly unforgettable meals.

So, gather your ingredients, preheat your Big Green Egg, and start experimenting with these incredible Dutch oven recipes for your next outdoor culinary adventure!

Classic Beef Stew in the Big Green Egg Dutch Oven

A hearty and flavorful beef stew made in the Big Green Egg Dutch oven is the perfect comfort food for any occasion. The slow cooking process ensures the meat becomes tender and the flavors meld beautifully. This recipe includes tender beef, fresh vegetables, and rich broth, all seasoned with herbs for a deliciously savory dish.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 medium potatoes, diced
• 1 cup red wine
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 2 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp flour (optional for thickening)

Directions:

1. Preheat the Big Green Egg to 350°F and set it up for indirect cooking with the cast iron Dutch oven inside.
2. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes in batches until all sides are seared. Remove the beef and set aside.
3. In the same Dutch oven, add the chopped onion and garlic, sautéing until softened and aromatic.
4. Stir in the tomato paste, followed by the wine. Scrape up any browned bits from the bottom of the pot for extra flavor.
5. Add the beef broth, carrots, potatoes, thyme, and rosemary. Stir to combine and bring to a simmer.
6. Return the beef to the pot, season with salt and pepper, and cover the Dutch oven with its lid.
7. Place the Dutch oven on the Big Green Egg and cook for 2.5-3 hours, or until the beef is tender and the vegetables are cooked through.
8. Optional: For a thicker stew, mix 2 tbsp flour with a bit of water to make a slurry and stir it into the stew during the last 30 minutes of cooking.
9. Remove the Dutch oven from the Big Green Egg, discard the rosemary stems, and serve hot.

The result is a rich and satisfying beef stew that’s cooked to perfection in the Big Green Egg. The long, slow cook enhances the flavors, making each bite melt in your mouth. Whether you’re serving it for a family dinner or a cozy gathering, this stew never disappoints. Enjoy it with a slice of crusty bread to soak up the delicious broth.

Chicken and Vegetable Stew in the Big Green Egg Dutch Oven

This chicken and vegetable stew is a simple yet flavorful dish that brings together tender chicken, fresh vegetables, and a savory broth. The Big Green Egg Dutch oven allows all the ingredients to slowly simmer together, infusing the stew with deep, rich flavors that will satisfy any palate.

Ingredients:

• 4 bone-in chicken thighs
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 stalks celery, chopped
• 2 large potatoes, diced
• 1 cup frozen peas
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp flour (optional for thickening)
• Fresh parsley for garnish

Directions:

1. Preheat the Big Green Egg to 325°F and set it up for indirect cooking with the Dutch oven inside.
2. Heat olive oil in the Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides. Remove the chicken and set it aside.
3. Add the chopped onion and garlic to the Dutch oven, cooking until softened and aromatic.
4. Add the carrots, celery, and potatoes, stirring to combine. Season with salt, pepper, thyme, and rosemary.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Return the browned chicken thighs to the Dutch oven, skin side up, and cover with the lid.
7. Place the Dutch oven on the Big Green Egg and cook for 1.5-2 hours, until the chicken is fully cooked and the vegetables are tender.
8. In the last 15 minutes of cooking, add the frozen peas to the stew.
9. Optional: For a thicker stew, mix 2 tbsp flour with some water to form a slurry and stir it into the stew during the last 30 minutes of cooking.
10. Once done, remove the chicken thighs, shred the meat, and return it to the pot. Serve hot, garnished with fresh parsley.

This chicken and vegetable stew is the epitome of comfort food, perfect for chilly evenings. The tender chicken and vibrant vegetables create a balanced dish that’s both nourishing and satisfying. The slow cooking process in the Big Green Egg ensures every flavor is extracted and infused into the stew, making it a family favorite.

Vegetarian Chili in the Big Green Egg Dutch Oven

For a hearty, meat-free option, this vegetarian chili made in the Big Green Egg Dutch oven is a flavorful and satisfying dish. With a blend of beans, tomatoes, and spices, it’s a perfect vegetarian meal that’s rich in flavor and texture, and it’s easy to make for any gathering.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 zucchinis, chopped
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• 1 tbsp tomato paste
• Fresh cilantro, for garnish
• Sour cream and shredded cheese (optional, for serving)

Directions:

1. Preheat the Big Green Egg to 350°F and set up for indirect cooking with the Dutch oven inside.
2. Heat olive oil in the Dutch oven over medium-high heat. Add the onion and garlic, cooking until softened.
3. Add the bell peppers and zucchini, cooking for an additional 5 minutes.
4. Stir in the diced tomatoes, beans, corn, chili powder, cumin, smoked paprika, salt, and pepper.
5. Pour in the vegetable broth and tomato paste, mixing everything together. Bring the mixture to a simmer.
6. Cover the Dutch oven with its lid and place it on the Big Green Egg. Cook for 1.5-2 hours, stirring occasionally to ensure even cooking.
7. Once the chili is thick and the flavors have melded together, remove the Dutch oven from the Big Green Egg.
8. Serve hot, garnished with fresh cilantro. Optional: Add sour cream and shredded cheese on top for extra creaminess and flavor.

This vegetarian chili is bursting with flavors and textures that make it a standout dish, even for those who typically prefer meat. The slow cooking process on the Big Green Egg allows the spices and vegetables to cook down and blend into a rich, aromatic chili. It’s a perfect meal for gatherings, especially when served with cornbread or tortilla chips on the side.

Braised Short Ribs in the Big Green Egg Dutch Oven

These braised short ribs, cooked low and slow in the Big Green Egg Dutch oven, are a melt-in-your-mouth delicacy. The meat becomes incredibly tender, and the rich, savory sauce complements the beef perfectly. This dish is ideal for a special dinner or a cozy weekend meal, where the slow cooking process allows the flavors to deepen and develop.

Ingredients:

• 4 bone-in beef short ribs
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cups red wine
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 2 tbsp flour (optional, for thickening the sauce)
• Fresh parsley for garnish

Directions:

1. Preheat the Big Green Egg to 325°F and set it up for indirect cooking with the Dutch oven inside.
2. Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides, then remove and set aside.
3. Add the chopped onion, garlic, carrots, and celery to the Dutch oven, sautéing until the vegetables are softened.
4. Stir in the tomato paste and cook for 2 minutes before adding the red wine. Bring the wine to a simmer, scraping the bottom of the pot to release any caramelized bits.
5. Pour in the beef broth, thyme, and rosemary, and stir to combine. Return the short ribs to the pot, ensuring they are submerged in the liquid.
6. Cover the Dutch oven with its lid and place it on the Big Green Egg. Braise for 3-4 hours, or until the meat is fork-tender and easily pulls away from the bone.
7. Once done, remove the short ribs from the pot and set aside. If desired, whisk 2 tbsp flour with water to form a slurry and stir it into the sauce to thicken.
8. Serve the short ribs with the braising sauce, garnished with fresh parsley.

These braised short ribs are rich, tender, and packed with flavor. The slow cooking method in the Big Green Egg enhances the beef’s natural umami, while the vegetables and herbs create a beautifully layered sauce. Serve this dish with mashed potatoes or polenta for an unforgettable meal.

Pulled Pork in the Big Green Egg Dutch Oven

This pulled pork, cooked in the Big Green Egg Dutch oven, results in succulent, tender meat that falls apart effortlessly. The combination of spices, slow cooking, and the smoky flavor from the Big Green Egg makes this recipe a crowd-pleaser. Perfect for sandwiches, tacos, or as a main dish alongside your favorite sides.

Ingredients:

• 4 lbs pork shoulder (bone-in or boneless)
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup apple cider vinegar
• 1 cup chicken broth
• 1/4 cup brown sugar
• 1/4 cup apple juice
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp ground mustard
• 1/4 tsp cayenne pepper
• Fresh cilantro for garnish

Directions:

1. Preheat the Big Green Egg to 275°F and set it up for indirect cooking with the Dutch oven inside.
2. In a small bowl, mix the smoked paprika, chili powder, cumin, salt, pepper, cinnamon, ground mustard, and cayenne pepper. Rub the spice mixture all over the pork shoulder.
3. Heat olive oil in the Dutch oven over medium-high heat. Brown the pork shoulder on all sides, then remove it and set it aside.
4. Add the chopped onion and garlic to the Dutch oven, cooking until softened and fragrant.
5. Pour in the apple cider vinegar, chicken broth, brown sugar, and apple juice, stirring to combine.
6. Return the pork shoulder to the Dutch oven, covering it with the lid.
7. Place the Dutch oven in the Big Green Egg and cook for 5-6 hours, or until the pork is tender and easily shredded with a fork.
8. Once done, remove the pork shoulder from the pot and shred it using two forks. Return the shredded meat to the pot and mix it with the cooking liquid.
9. Garnish with fresh cilantro and serve with buns, coleslaw, or your favorite sides.

This pulled pork is incredibly tender, juicy, and full of flavor. The Big Green Egg’s indirect heat creates a subtle smoky flavor that complements the spices perfectly. Whether you’re serving it on a bun or as part of a larger meal, this dish is sure to be a hit.

Lamb Shanks in the Big Green Egg Dutch Oven

Slow-cooked lamb shanks are a decadent dish that is elevated when made in the Big Green Egg Dutch oven. The rich, tender meat paired with a flavorful sauce makes for a meal that is perfect for a festive occasion or a cozy dinner at home. The slow braising process allows the lamb to absorb all the seasonings, creating a deeply satisfying meal.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp cornstarch (optional for thickening)

Directions:

1. Preheat the Big Green Egg to 325°F and set it up for indirect cooking with the Dutch oven inside.
2. Heat olive oil in the Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides. Remove the lamb shanks and set aside.
3. Add the chopped onion, carrots, and garlic to the Dutch oven, cooking until softened and aromatic.
4. Stir in the tomato paste and cook for 2 minutes before adding the red wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pot.
5. Add the beef broth, rosemary, thyme, and bay leaf, and stir to combine. Return the lamb shanks to the pot.
6. Cover the Dutch oven with the lid and place it on the Big Green Egg. Cook for 3.5-4 hours, or until the lamb is tender and the meat pulls away easily from the bone.
7. Once done, remove the lamb shanks and set aside. If desired, whisk cornstarch with a bit of water to form a slurry and stir it into the sauce to thicken.
8. Serve the lamb shanks hot with the rich sauce, pairing it with mashed potatoes or roasted vegetables.

These lamb shanks are melt-in-your-mouth tender, with a rich and savory sauce that enhances the natural flavor of the lamb. The Big Green Egg’s slow cooking method results in meat that is perfectly braised and full of flavor, making this dish a luxurious choice for any dinner table.

Beef Bourguignon in the Big Green Egg Dutch Oven

Beef Bourguignon, a classic French dish, becomes even more flavorful when slow-cooked in the Big Green Egg Dutch oven. The rich combination of beef, vegetables, wine, and herbs results in a decadent, hearty dish that’s perfect for special occasions or a cozy weekend dinner.

Ingredients:

• 3 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 cups red wine (preferably Burgundy)
• 2 cups beef broth
• 1 tbsp tomato paste
• 2 tbsp flour
• 1 tsp dried thyme
• 2 bay leaves
• 1 cup pearl onions, peeled
• 8 oz mushrooms, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Preheat the Big Green Egg to 325°F and set it up for indirect cooking with the Dutch oven inside.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the beef in batches, ensuring it’s seared on all sides. Remove the beef and set aside.
3. In the same Dutch oven, add the chopped onion, garlic, and carrots, cooking until softened.
4. Stir in the flour and cook for 2 minutes to create a roux. Then add the tomato paste, mixing well.
5. Pour in the red wine and beef broth, scraping the bottom of the pot to release any caramelized bits.
6. Add the thyme, bay leaves, and browned beef. Season with salt and pepper, then bring the mixture to a simmer.
7. Cover the Dutch oven with the lid and place it in the Big Green Egg. Cook for 2.5-3 hours, or until the beef is tender.
8. In the last 30 minutes, add the pearl onions and mushrooms, continuing to cook until they’re tender and the sauce has thickened.
9. Serve hot, garnished with fresh parsley.

This Beef Bourguignon is rich, velvety, and packed with flavor, thanks to the slow cooking process in the Big Green Egg. The tender beef and earthy vegetables are enhanced by the deep, full-bodied wine sauce, creating a dish that’s comforting and sophisticated. Serve it over mashed potatoes or buttered noodles for a complete meal.

Pot Roast in the Big Green Egg Dutch Oven

A classic pot roast cooked in the Big Green Egg Dutch oven results in perfectly tender meat and savory vegetables. The low and slow cooking process creates a rich broth that enhances the flavors of the meat, making it a truly comforting dish for any family gathering or special occasion.

Ingredients:

• 4 lbs beef chuck roast
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 large carrots, peeled and chopped
• 3 potatoes, peeled and cubed
• 2 cups beef broth
• 1 cup red wine
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tbsp dried thyme
• 2 bay leaves
• Salt and pepper to taste

Directions:

1. Preheat the Big Green Egg to 300°F and set it up for indirect cooking with the Dutch oven inside.
2. Heat the olive oil in the Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper, then brown it on all sides. Remove the roast and set it aside.
3. Add the onion and garlic to the Dutch oven, cooking until softened.
4. Stir in the tomato paste and cook for 1-2 minutes, then add the red wine and Worcestershire sauce. Let it simmer for a few minutes to reduce slightly.
5. Return the beef roast to the Dutch oven, adding the beef broth, carrots, potatoes, thyme, and bay leaves.
6. Cover the Dutch oven with the lid and place it in the Big Green Egg. Cook for 3.5-4 hours, or until the roast is fork-tender and the vegetables are fully cooked.
7. Once done, remove the roast from the Dutch oven and slice it. Serve with the vegetables and broth.

This pot roast is a quintessential comfort food, with tender beef that falls apart easily and a rich, savory broth that’s perfect for dipping bread. The Big Green Egg’s slow cooking process enhances the flavors, making it a perfect dish to serve during colder months or for a family Sunday dinner.

Moroccan Chicken Tagine in the Big Green Egg Dutch Oven

A fragrant and flavorful Moroccan chicken tagine made in the Big Green Egg Dutch oven is a true delight. The combination of spices, olives, and preserved lemons creates a rich, aromatic sauce that infuses the chicken with incredible flavor. This dish is perfect for a cozy meal or an exotic dinner with friends.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp turmeric
• 1 tsp ground ginger
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 1 cup chicken broth
• 1/2 cup green olives, pitted and halved
• 1 preserved lemon, thinly sliced
• 1 cup diced tomatoes
• 1/4 cup raisins or currants
• Fresh cilantro for garnish
• Salt and pepper to taste

Directions:

1. Preheat the Big Green Egg to 350°F and set it up for indirect cooking with the Dutch oven inside.
2. Heat the olive oil in the Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides. Remove the chicken and set aside.
3. Add the onion and garlic to the Dutch oven, cooking until softened and aromatic.
4. Stir in the cumin, cinnamon, turmeric, ginger, coriander, and cayenne pepper. Cook for 1-2 minutes to allow the spices to release their flavors.
5. Add the chicken broth, olives, preserved lemon, diced tomatoes, and raisins. Stir to combine.
6. Return the chicken thighs to the Dutch oven, skin side up, and spoon some of the sauce over the chicken.
7. Cover the Dutch oven with its lid and place it on the Big Green Egg. Cook for 1.5-2 hours, or until the chicken is tender and cooked through.
8. Once done, garnish with fresh cilantro and serve with couscous or flatbread.

This Moroccan chicken tagine is a flavorful, aromatic dish with the perfect balance of savory, sweet, and tangy elements. The Big Green Egg’s slow-cooking method infuses the chicken with the rich, spice-filled broth, creating a dish that transports your taste buds to North Africa. It’s a delightful and exotic meal that pairs wonderfully with couscous or rice.

Coq au Vin in the Big Green Egg Dutch Oven

Coq au Vin, a beloved French classic, becomes even more tender and flavorful when prepared in the Big Green Egg Dutch oven. This hearty dish, featuring chicken slow-cooked in red wine, herbs, and vegetables, results in a rich, aromatic stew that’s perfect for dinner parties or special gatherings.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 1 celery stalk, chopped
• 1 cup red wine (Burgundy or Pinot Noir)
• 2 cups chicken broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup pearl onions, peeled
• 8 oz mushrooms, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Preheat the Big Green Egg to 325°F and set it up for indirect cooking with the Dutch oven inside.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides. Remove the chicken and set aside.
3. Add the onion, garlic, carrots, and celery to the Dutch oven, cooking until softened, about 5-7 minutes.
4. Stir in the tomato paste and cook for another 2 minutes before adding the red wine and chicken broth. Bring to a simmer and scrape up any browned bits from the bottom of the pot.
5. Add the thyme, bay leaf, and browned chicken thighs. Season with additional salt and pepper, then cover and bring the mixture to a simmer.
6. Place the Dutch oven in the Big Green Egg, cover, and cook for 2.5-3 hours, or until the chicken is tender and the sauce has thickened.
7. In the last 30 minutes of cooking, add the pearl onions and mushrooms to the Dutch oven.
8. Serve the Coq au Vin hot, garnished with fresh parsley.

This Coq au Vin is rich and flavorful, with the wine sauce perfectly complementing the tender chicken. The slow cooking process in the Big Green Egg enhances the natural flavors of the chicken and vegetables, creating a savory, comforting meal. Serve it with crusty bread or mashed potatoes to soak up the delicious sauce.

Duck Confit in the Big Green Egg Dutch Oven

Duck confit is a French delicacy that becomes incredibly tender and flavorful when cooked slowly in duck fat. By using the Big Green Egg Dutch oven, the duck achieves a crispy skin while maintaining its juicy, melt-in-your-mouth texture. This dish is perfect for a sophisticated dinner or as a centerpiece for a special occasion.

Ingredients:

• 4 duck legs, skin on
• 4 cups duck fat (or enough to fully submerge the legs)
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste

Directions:

1. Preheat the Big Green Egg to 250°F and set it up for indirect cooking with the Dutch oven inside.
2. Season the duck legs generously with salt and pepper on both sides. Place them in the Dutch oven, skin side down.
3. Add the garlic, thyme, and bay leaf to the Dutch oven. Pour the duck fat over the duck legs, ensuring they are completely submerged.
4. Cover the Dutch oven with its lid and cook in the Big Green Egg for 3-4 hours, or until the duck is extremely tender and the meat easily pulls away from the bone.
5. Once the duck legs are tender, remove them from the fat and set aside.
6. To crisp the skin, heat a skillet over medium-high heat and sear the duck legs skin side down for 5-7 minutes, until the skin is golden and crispy.
7. Serve the duck confit hot, with a side of roasted potatoes or a fresh salad.

Duck confit is a rich and indulgent dish that’s both crispy and tender. The slow cooking in the Big Green Egg Dutch oven infuses the meat with the deep flavors of duck fat and herbs, while the crispy skin adds an extra layer of texture. It’s an elegant dish that makes any meal feel like a celebration.

Vegetable Stew in the Big Green Egg Dutch Oven

A hearty vegetable stew made in the Big Green Egg Dutch oven is the perfect comfort food for a cold day. The slow cooking method allows the flavors of the vegetables to meld together, creating a rich, flavorful stew that’s both satisfying and healthy. This dish is also versatile, as you can use any seasonal vegetables you have on hand.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 2 potatoes, peeled and cubed
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh or frozen)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Preheat the Big Green Egg to 300°F and set it up for indirect cooking with the Dutch oven inside.
2. In the Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
3. Add the carrots, celery, zucchini, yellow squash, and potatoes, sautéing for 5-7 minutes.
4. Stir in the vegetable broth, diced tomatoes, green beans, corn, thyme, rosemary, salt, and pepper. Bring the mixture to a simmer.
5. Cover the Dutch oven and place it in the Big Green Egg. Cook for 1.5-2 hours, or until the vegetables are tender and the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve the vegetable stew hot, garnished with fresh parsley.

This vegetable stew is full of vibrant flavors and textures. The slow cooking process in the Big Green Egg Dutch oven allows the vegetables to absorb the aromatic herbs and broth, creating a comforting, wholesome dish. Perfect for a healthy dinner, this stew is great on its own or served with a slice of crusty bread.

Lamb Shank Braised in Red Wine in the Big Green Egg Dutch Oven

Lamb shanks braised in red wine are the epitome of comfort food, with tender, fall-off-the-bone meat and a rich, savory sauce. The Big Green Egg Dutch oven helps create an intense depth of flavor, making this dish a luxurious choice for any dinner. The slow braising process allows the lamb to absorb all the aromatic herbs, wine, and vegetables, resulting in a flavorful and satisfying meal.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 cups red wine (preferably Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tbsp dried rosemary
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Preheat the Big Green Egg to 325°F and set it up for indirect cooking with the Dutch oven inside.
2. Heat the olive oil in the Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides. Remove the shanks and set them aside.
3. Add the chopped onion, carrots, and garlic to the Dutch oven, cooking until softened, about 5 minutes.
4. Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
5. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
6. Add the rosemary, thyme, bay leaves, and lamb shanks. Season with salt and pepper, then bring the mixture to a simmer.
7. Cover the Dutch oven with the lid and place it in the Big Green Egg. Cook for 3-4 hours, or until the lamb is tender and the meat easily falls off the bone.
8. Serve the lamb shanks hot, garnished with fresh parsley, and spoon the sauce over the top.

This braised lamb shank recipe is rich and indulgent, with a deep, savory sauce that enhances the tender meat. The long, slow cooking in the Big Green Egg Dutch oven ensures that the lamb absorbs the rich flavors of the broth and wine, making every bite a true delicacy. It pairs beautifully with mashed potatoes or couscous to soak up the delicious sauce.

Beef Short Ribs in the Big Green Egg Dutch Oven

Beef short ribs cooked in the Big Green Egg Dutch oven deliver melt-in-your-mouth tenderness and a deep, smoky flavor. The long braising process allows the meat to soak up the savory broth and spices, making each bite incredibly rich and flavorful. This dish is perfect for a cozy dinner or special occasion.

Ingredients:

• 4-6 beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste

Directions:

1. Preheat the Big Green Egg to 300°F and set it up for indirect cooking with the Dutch oven inside.
2. Heat the olive oil in the Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove the ribs and set them aside.
3. Add the onion, carrots, celery, and garlic to the Dutch oven, cooking for 5-7 minutes until softened.
4. Stir in the tomato paste and cook for another 2 minutes, allowing the paste to caramelize slightly.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce.
6. Add the beef broth, thyme, rosemary, and bay leaves, and return the short ribs to the Dutch oven. Bring the mixture to a simmer.
7. Cover the Dutch oven with the lid and place it in the Big Green Egg. Cook for 3-4 hours, or until the meat is tender and easily pulls away from the bone.
8. Remove the short ribs and serve with the braising liquid and vegetables.

The beef short ribs are exceptionally tender and flavorful, with the braising liquid creating a rich, savory sauce. The Big Green Egg’s slow cooking enhances the flavors of the beef, making this dish perfect for a comforting dinner. Pair it with mashed potatoes or polenta to complete the meal and soak up the delicious sauce.

Chicken and Chorizo Stew in the Big Green Egg Dutch Oven

This hearty chicken and chorizo stew is a flavorful combination of smoky sausage and tender chicken, slow-cooked with vegetables in a rich, aromatic broth. The Big Green Egg Dutch oven ensures the stew develops a deep flavor profile, with the chorizo infusing the broth with its spices. This dish is perfect for a warming meal on a chilly evening.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 chorizo sausages, sliced
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 2 cups chicken broth
• 1 cup white wine
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Preheat the Big Green Egg to 325°F and set it up for indirect cooking with the Dutch oven inside.
2. Heat the olive oil in the Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides. Remove the chicken and set it aside.
3. Add the chorizo slices to the Dutch oven and cook for 3-4 minutes until they release their oils and begin to crisp up.
4. Add the onion, bell pepper, and garlic, cooking for 5-7 minutes until softened.
5. Stir in the chopped tomatoes, chicken broth, white wine, smoked paprika, oregano, and cayenne pepper. Bring the mixture to a simmer.
6. Return the chicken thighs to the Dutch oven and cover with the lid.
7. Place the Dutch oven in the Big Green Egg and cook for 1.5-2 hours, or until the chicken is cooked through and tender.
8. Serve the stew hot, garnished with fresh cilantro.

This chicken and chorizo stew is flavorful and warming, with the smoky chorizo adding depth to the broth. The slow cooking in the Big Green Egg Dutch oven ensures that all the flavors meld together, creating a rich and satisfying dish. Serve with crusty bread or rice for a complete meal.

Note: More recipes​ are coming soon!