Baekeoffe (Alsatian Meat Stew)

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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 29%
  • Fat: 12.1g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 40g
  • Carbohydrate: 25.7g
  • Fiber: 3.9g
  • Cholesterol: 110mg
  • Iron: 5.3mg
  • Sodium: 592mg
  • Calcium: 61mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Preheat oven to 375°.
  3. 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.
  4. 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).
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