Baekeoffe (Alsatian Meat Stew)

Baekeoffe (Alsatian Meat Stew) Recipe
Randy Mayor; Lydia DeGaris-Pursell
This savory, richly flavored dish comes from the Alsace region of eastern France, where the cuisine reflects a strong German influence. After marinating, the meats and vegetables cook together slowly in the marinade and emerge filled with flavor.


6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 376
Caloriesfromfat 29 %
Fat 12.1 g
Satfat 4.4 g
Monofat 5.3 g
Polyfat 0.9 g
Protein 40 g
Carbohydrate 25.7 g
Fiber 3.9 g
Cholesterol 110 mg
Iron 5.3 mg
Sodium 592 mg
Calcium 61 mg


4 cups thinly sliced onion
1 1/2 cups (1-inch) sliced carrot
1 cup thinly sliced leek (about 1 large)
1 (1-pound) boneless beef shoulder roast, trimmed and cut into 2-inch cubes
1 (3/4-pound) pork blade steak, boned, trimmed, and cut into 2-inch pieces
12 thyme sprigs
10 parsley stems
4 whole cloves
3 bay leaves
2 garlic cloves, halved
1 1/2 cups Riesling or other white wine
1 1/2 teaspoons kosher or sea salt, divided
1/2 teaspoon black pepper
1 pound small red potatoes, quartered
Cooking spray


Combine the first 5 ingredients in a large nonreactive bowl. Place the thyme, parsley, cloves, bay leaves, and garlic on a double layer of cheesecloth to form a bouquet garni. Gather edges of cheesecloth together; tie securely. Add bouquet garni, wine, 1/2 teaspoon salt, and pepper to bowl. Toss well to coat. Refrigerate 8 to 24 hours, stirring occasionally.

Preheat oven to 375°.

Place one-third of the potatoes in a 3-quart casserole coated with cooking spray. Top with half of the meat mixture, and sprinkle with 1/4 teaspoon salt. Repeat the layers with one-third of the potatoes, 1/4 teaspoon salt, and the remaining meat mixture. Top with the remaining potatoes, and sprinkle with 1/2 teaspoon salt. Pour any remaining marinade (including the bouquet garni) over meat mixture. Cover and bake at 375° for 2 1/2 hours. Remove the bouquet garni, and discard.

Wine Note: A dish like this proves that red meats should not be the exclusive territory of red wines. Try a dry and powerful Alsatian Reisling from Domaine Trimbach ($15).