What You Will Need
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.
Yield: serves 6
- 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.