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Baeckeoffe Alsatian meat stew served

Baeckeoffe (Alsatian Meat Stew)

Baeckeoffe, meaning 'baker's oven,' is a traditional casserole from the Alsace region, originally baked in the baker's oven. The essence of the dish lies in marinating the meat and vegetables beforehand, then slowly cooking them at a low temperature, allowing the flavors to meld perfectly. This rich and hearty dish is a gem of French cuisine, perfect for festive occasions or family gatherings. Baeckeoffe's unique history and flavors celebrate simplicity and tradition.

Prep Time 30 min
Preparation 3 hr
Total 3 hr 30 min
820 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 500 g Beef Chuck
⭕ 500 g Pork Shoulder
⭕ 500 g Lamb Shoulder
⭕ 1 kg Potatoes
⭕ 3 Carrots
⭕ 1 Leek
⭕ 2 Onions
⭕ 3 cloves Garlic
⭕ 500 ml Dry White Wine
⭕ 5 g Fresh Thyme
⭕ 3 Bay Leaves
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Cut the beef, pork, and lamb into large cubes. In a large bowl, combine the meats with the white wine, thyme, bay leaves, crushed garlic, salt, and pepper. Marinate in the refrigerator for at least 12 hours.

    2

    Peel the potatoes, carrots, and onions, then slice them thinly. Slice the leek into rings.

    3

    In a large Dutch oven or casserole dish, arrange a layer of potatoes on the bottom, followed by a layer of the marinated meats. Then, layer the carrots, onions, and leek. Continue layering until all the ingredients are used.

    4

    Pour the remaining marinade into the casserole dish, ensuring the ingredients are well-soaked. Cover the dish tightly with aluminum foil or a lid.

    5

    Bake in a preheated oven at 320°F (160°C) for 3 hours, or until the meat is tender and the vegetables are fully cooked.

    6

    Before serving, let the stew rest for 10 minutes to allow the flavors to meld. Serve with fresh bread or a salad.