Bacheofe (Beef, Pork, Lamb and Vegetable Stew) Recipe | SAVEUR

Alsatian Meat and Vegetable Stew (Bacheofe)

A wine-simmered dish of meat and vegetables cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.

Alsatian Meat and Vegetable Stew (Bacheofe)
This wine-simmered dish of pork, lamb, beef, and vegetables, stewed in a dough-sealed pot, is Alsatian through and through.
serves 6

Ingredients

1 lb. boneless beef chuck, trimmed and cut into 1 12" pieces
1 lb. boneless pork shoulder, trimmed and cut into 1 12" pieces
1 lb. boneless lamb shoulder, trimmed and cut into 1 12" pieces
Kosher salt and freshly ground black pepper, to taste
3 cups dry white wine
14 cup parsley leaves, finely chopped
2 tsp. juniper berries
5 cloves garlic, chopped
2 bay leaves
2 medium carrots, thinly sliced
2 medium yellow onions, thinly sliced
2 small leeks, trimmed and thinly sliced
2 sprigs thyme
14 cup duck or goose fat (optional)
3 lb. Yukon gold potatoes, peeled and sliced
1 lb. thick-cut bacon
1 cup flour, plus more for dusting

Instructions

Place beef, pork, and lamb in a bowl; season with salt and pepper. Add wine, parsley, juniper berries, garlic, bay, carrots, onions, leeks, and thyme; mix together, cover with plastic wrap, and refrigerate overnight or up to 2 days.
Heat oven to 350°. Rub a 10-qt. 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, overlapping the slices slightly, over the top.
Mix flour and 5 tbsp. water in a bowl; transfer to a floured surface and knead briefly. Roll dough into a rope and transfer to rim of pot; press to adhere and cover with lid. Bake 3 12 hours. Using a paring knife, carefully break the seal and remove lid to serve.
Bacheofe (Alsatian Meat and Vegetable Stew)

This wine-simmered dish of meat and vegetables cooked in a dough-sealed pot is Alsatian through and through.

Todd Coleman

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