Alsatian stew baeckeoffe is rich wintertime comfort

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aeckeoffe (baker’s oven) is a traditional stew from the Alsace region. Traditionally made with leftovers or lesser cuts of meats such as pigs’ trotters, the dish today has many variations. Typically, a trio of meats is used: pork, lamb and beef.





In Alsace, people would pour a bottle of wine over the meat and let it marinate for a day or two. Then the stew was slow-cooked, often all day, to be enjoyed when the work was done.



Braised meat, onions, potatoes, wine and herbs combine in a hearty, flavorful stew.



Baeckeoffe


Serves 6



1 pound boneless beef chuck, trimmed and cut into 1½-inch pieces



1 pound boneless pork shoulder, trimmed and cut into 1½-inch pieces



1 pound boneless lamb shoulder, trimmed and cut into 1½-inch pieces



Kosher salt and freshly ground black pepper, to taste



3 cups dry white wine





¼ cup parsley leaves, finely chopped



2 teaspoons juniper berries



5 cloves garlic, chopped



2 bay leaves



2 medium carrots, peeled and thinly sliced



2 medium yellow onions, peeled and thinly sliced





2 small leeks, trimmed and thinly sliced



2 sprigs thyme



¼ cup duck or goose fat (optional)



3 pounds Yukon Gold potatoes, peeled and sliced



1 pound thick-cut bacon



1 cup flour, plus more for dusting





1. Place beef, pork and lamb in a bowl. Season with salt and pepper. Add wine, parsley, juniper berries, garlic, bay leaves, carrots, onions, leeks and thyme. Mix together, cover with plastic wrap and refrigerate overnight or up to 2 days.



2. Heat oven to 350 degrees. Rub a 10-quart Dutch oven with duck fat, if using. Layer potatoes, marinated meat and vegetables in the pot, seasoning between each layer with salt and pepper, ending with a layer of potatoes. Pour in remaining marinade, and arrange the bacon on top, overlapping the slices slightly.



3. Mix flour and 5 tablespoons water in a bowl. Transfer to a floured surface, and knead briefly. Roll dough into a rope, and place it around the rim of the pot. Press to adhere, and cover with lid. Bake 3½ hours.



4. Using a paring knife, carefully break the seal and remove lid to serve.