Entree: France – Alsace – Baeckeoffe (Baker's oven stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 1 lb (454 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) neutral oil or rendered pork lard
- 2 large onions, thinly sliced (approx. 10 oz / 280 g)
- 3 cloves garlic, minced
- 2 cups (480 ml) dry Riesling or other dry Alsatian white wine
- 1 cup (240 ml) beef stock
- 1 lb (454 g) waxy potatoes (Yukon Gold or Charlotte), peeled and sliced 1/4 inch (6 mm)
- 2 medium carrots, sliced (approx. 8 oz / 225 g)
- 6 juniper berries, lightly crushed
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tbsp (15 ml) chopped fresh parsley
- 2 tbsp (16 g) all-purpose flour (for dusting meat)
- 2 tbsp (30 g) unsalted butter (optional, to dot before baking)
- 1 sheet (about 8 oz / 225 g) shortcrust or bread dough to seal the pot (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Pat the beef, pork and lamb dry and toss with the flour, 1 tsp salt and a few grinds of black pepper.
2. In a large Dutch oven or heavy casserole, heat the oil or lard over medium-high heat and brown the meat in batches until well caramelized; transfer browned meat to a bowl.
3. Reduce heat to medium and add the onions and carrots to the pot; cook until soft and lightly golden, about 8–10 minutes. Add the garlic and cook 1 minute more.
4. Return all the meat to the pot, add the crushed juniper berries, bay leaves and thyme, then pour in the wine and beef stock to just cover the ingredients.
5. Bring to a gentle simmer, stir in the sliced potatoes so they nestle among the meat and vegetables, adjust seasoning with salt and pepper, and scatter the chopped parsley over the top.
6. If using, place a sheet of shortcrust or bread dough over the rim to seal (or simply cover with a tight-fitting lid). Dot the surface with butter if desired.
7. Bake in a preheated 325°F (160°C) oven for 2½–3 hours, or until meat is meltingly tender and flavors have melded; check once and baste if the pot seems dry.
8. Remove bay leaves and thyme sprigs, discard any sealing dough, spoon into bowls and serve hot with crusty bread and a simple green salad or pickled vegetables typical of Alsace.