Something I have always wanted to try cooking on the Big Green Egg is Julia Child’s Boeuf Bourguignon and today was the day!!! This was a lot of work but was TOTALLY worth it!!! It was actually 3 recipes in one… the beef itself, the mushrooms and the onions and then all combined together in the end. I am going to show you how I cooked the entire dish on the Big Green Egg. Again because this is a copyrighted recipe out of a cookbook, I wont be telling you the exact proportions. Really, if you haven’t done so already, go buy Mastering The Art of French Cooking by Julia Child.

Here are the raws:

First I preheated the Egg to about 400F and then heated up a cast iron skillet and cooked the bacon lardons and removed them from the pan when done but left the drippings.

I then added some olive oil and in 3 batches I seared off the stewing beef.

I removed each batch and put in an enamel coated roaster with the bacon, sprinkled with some flour and cooked some onions and carrots in the skillet.

I then added a splash of wine to the cast iron to deglaze the skillet.

I then put the beef back on the Egg for about 8 minutes and then deglazed the roaster with wine

I then added the beef stock, garlic, tomato paste, herbs and mixed it all in.

Then onto the XL (because the plate setter is bigger) at 350F for 2 hours.

Next up came the mushrooms… set up the Large with the plate setter, grill and then the cast iron and melted some butter.

I just sauteed the mushrooms till the rich and buttery and amazing!!!

Next came the pearl onions…

I took the grill off the Egg and put the roaster on some little green egg feet (for an air space) and melted some butter and cooked the onions for about 15 minutes till they started to caramelize.

Then I added a combo of beef stock and red wine along with a bouquet garni (parsley, thyme & bay).

I then put the lid on the onions at let them cook at about 400 for about 30-40 minutes

While the onions and beef were cooking, I also cut the top off some garlic and drizzled some olive oil on, wrapped it in foil and cooked it for an hour. It ended up coming out so soft and perfect…

We then mashed it up and mixed it in with some mashed potatoes.

After 2 hours I took the beef off the Egg and mixed in the mushrooms and onions.

We topped the mashed potatoes with the boeuf bourguignon and it was absolutely awesome!!!

The flavour was so rich and complex… once again, Julia Child’s recipes continue to amaze… even if it took 5 hours to make!!! Some things are just SOOOOO worth it!

Happy Egging!!!
Brian