Best Baeckeoffe Meat And Potatoes Casserole Recipes

Baeckeoffe / Laundry Day Stew of Beef, Pork, and Lamb image

Provided by Hubert Keller

Yield Serves 10

Number Of Ingredients 15

2 medium yellow onions, finely chopped
2 small leeks, white and pale green parts, finely chopped
1 large carrot, peeled and finely chopped
2 or 3 cloves garlic, very finely chopped
2 bay leaves
1 teaspoon whole juniper berries
1 1/2 teaspoons finely chopped fresh thyme
3 tablespoons finely chopped fresh flatleaf parsley
3 cups (one 750-milliliter bottle) dry white wine, such as an Alsatian pinot gris, plus more, if needed, for the pot
1 pound boneless beef chuck roast, cut into 1¼-inch chunks
1 pound boneless pork butt, trimmed and cut into 1¼-inch chunks
1 pound boneless lamb shoulder, trimmed and cut into 1¼ inch cubes
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 pounds Russet potatoes, peeled

Steps:

In a large bowl or very large plastic bag with a secure seal, mix together the onions, leeks, carrot, garlic, bay leaves, juniper berries, thyme, parsley, wine, beef, pork, lamb, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well, seal, and refrigerate for at least 12 hours and up to 24 hours. Mix the meats and marinade occasionally; if they are in a bag, just turn it over once or twice.
When ready to cook, preheat the oven to 350°. Smear the olive oil all over the bottom of a 6- or 8-quart Dutch oven.
Peel the potatoes if you like; using a mandoline, slice them thinly and season well with salt and pepper. Do not wash the potatoes after slicing. The potato starch thickens the broth. Cover the bottom of the pot with half of them. Strain the solids and meat from the marinade, reserving both separately. Spread the meats and vegetables on top of the potatoes and then top with the remaining potatoes. Carefully pour the reserved marinade over the potatoes. If the liquid does not cover the top of the potatoes, add more wine or water until they are just covered.
Cover the pot and bring the stew to a gentle simmer on top of the stove. Place the pot in the oven and bake until the meats are very tender, about 3 1/2 hours. Serve, directly from the casserole, in warm, generously sized soup plates.

Potato, Turnip, and Spinach Baeckeoffe image

Provided by Cheri in Healdsburg

Time 1h45m

Yield 1 1 1/4 cup, 4 serving(s)

Number Of Ingredients 17

1 tablespoon butter
1 lb sliced mushroom cap
1 teaspoon minced garlic
1 cup white wine
2 tablespoons chopped fresh flat-leaf parsley
1 large thyme, sprig
3/4 teaspoon fresh ground black pepper, divided
2 tablespoons low-fat cream cheese
cooking spray
4 cups vertically sliced onions (about 2 medium onions)
1 (8 ounce) yukon gold potatoes, peeled and cut into (1/4-inch-thick)
2 cups packed baby spinach leaves
1/2 teaspoon salt, divided
1 (6 ounce) turnips, peeled and cut into (1/8-inch-thick)
1 1/2 teaspoons chopped fresh tarragon
1/4 cup heavy whipping cream
1/2 cup shredded gruyere cheese

Steps:

Preheat oven to 350°.
Melt butter in a large nonstick skillet over medium-high heat.
Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.
Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside.
Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach.
Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon.
Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.

Nutrition Facts : Calories 361.4, Fat 15.2, SaturatedFat 9, Cholesterol 48.2, Sodium 448.4, Carbohydrate 37.8, Fiber 5.7, Sugar 11.6, Protein 12.3