Baekeoffe (Alsatian Meat Stew) Recipe

Name: Baekeoffe (Alsatian Meat Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 375u00b0.
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 375u00b0 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).

818

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Baekeoffe (Alsatian Meat Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baekeoffe (Alsatian Meat Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions