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.
What You Will Need
- 1 lb. boneless beef chuck, trimmed and cut into 1 1/2″ pieces
- 1 lb. boneless pork shoulder, trimmed and cut into 1 1/2″ pieces
- 1 lb. boneless lamb shoulder, trimmed and cut into 1 1/2″ pieces
- Kosher salt and freshly ground black pepper, to taste
- 3 cups dry white wine
- 1⁄4 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
- 1⁄4 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
- 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 1⁄2 hours. Using a paring knife, carefully break the seal and remove lid to serve.