Best Bacheofe Alsatian Stew Recipes

BACHEOFE (ALSATIAN STEW)

Bacheofe (Alsatian Stew) image

This recipe is 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.

Provided by Member 610488

Categories Stew

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb boneless beef chuck, trimmed cut into 1 1/2 inch pieces
1 lb boneless pork shoulder, trimmed cut into 1 1/2 inch pieces
1 lb boneless lamb shoulder, trimmed cut into 1 1/2 inch pieces
salt & freshly ground black pepper, to taste
3 cups dry white wine
1/4 cup fresh parsley leaves, finely chopped
2 teaspoons juniper berries
5 garlic cloves, 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 fat (optional) or 1/4 cup goose fat (optional)
3 lbs yukon gold potatoes, peeled and sliced
1 lb thick-cut bacon
2 cups dry white wine

Steps:

Place beef, pork, and lamb in a large mixing 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.
Rub a crockpot with duck fat, if using. (You may add 2-4 tbsp olive oil, if you are not using the fat) 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. Add the additional white wine.
On high for 4-5 hours or low for 8-10 hours. Enjoy.

Nutrition Facts : Calories 1247.1, Fat 70.6, SaturatedFat 25.8, Cholesterol 209.5, Sodium 830.7, Carbohydrate 62.1, Fiber 6, Sugar 7.6, Protein 55.6

BAECKEOFFE (MEAT AND POTATOES CASSEROLE)

Baeckeoffe (Meat and Potatoes Casserole) image

Baeckeoffe is the Alsatian word for "baker's oven". The women of the region would bring their stew pots to the baker on washing day and when he was finished with his baking, he would put the pots into his oven. They would cook for many hours until the women, finished with the washing, would come to retrieve them. Recipe time does not include 12 hour marinating time.

Provided by Member 610488

Categories < 30 Mins

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs boneless pork shoulder, cut into 1 inch cubes
1 1/2 lbs boneless lamb shoulder, cut into 1 inch cubes
1 1/2 lbs lean stewing beef, cut into 1 inch cubes
3 large onions, thinly sliced
2 carrots, thinly sliced
2 garlic cloves, crushed
1/2 bay leaf
1 sprig fresh thyme, chopped (leaves only)
1/2 cup fresh parsley, chopped
2 whole cloves
10 black peppercorns
2 cups riesling wine or 2 cups white wine
3 lbs baking potatoes
salt, to taste
2/3 cup all-purpose flour
1 loaf French bread (optional)

Steps:

Place the meats in a large bowl with the onions, carrots and garlic. Add the thyme, bay leaves, parsley, cloves, peppercorns and salt. Pour the wine over and stir. Place in the refrigerator and allow to marinate 12 hours, stirring occasionally.
Preheat oven to 375°F.
Peel and wash the potatoes and cut into 1/4 inch slices. Drain the meat, reserving the vegetables and the marinade. Arrange a layer of the potatoes in a 2 qt flameproof, earthenware pot with tight fitting lid. Scatter some vegetables from the marinade over the potato layer, then add a layer of meat. Continue alternating layers, finishing with a layer of potatoes. Pour the marinade over the potatoes.
Lutage - This is the method of sealing the lid so that no evaporation can take place. In a small bowl, mix enough water with the flour to produce a smooth, thick paste. Roll it into a long sausage shape and place it around the edge of the pot. Place the lid firmly on the pot, pressing down to ensure a perfect seal.
Bake for 3 hours. Remove the pot from the oven and break the circle of pastry. Carefully remove the lid. Serve the baeckeoffe directly from the pot with a loaf of crusty bread.

Nutrition Facts : Calories 1739.1, Fat 91.3, SaturatedFat 35.6, Cholesterol 342, Sodium 357.7, Carbohydrate 104.2, Fiber 9.4, Sugar 9.3, Protein 102.1