Baeckeoffe- Alsatian Stew

I’ve been teaching on-line cooking classes recently, featuring the foods from the Alsace-Lorraine districts of eastern France, such as Quiche Lorraine. When we think of French food, we often identify with better-known regional dishes such as Boeuf Bourguignon and Coq au vin. So it was very refreshing for me to explore the ‘lesser-known’ dishes from the Alsace region such as Baeckeoffe.

Baeckeoffe means ‘Baker’s Oven’ in the Alsatian dialect and refers to the custom where housewives would assemble their meaty stew in a large casserole dish on Saturday evening, then bring it to the village baker to cook the next day in his gradually cooling oven while they attended Lutheran services.

Baeckeoffe is a very hearty stew comprising three types of meat (beef, lamb, and pork), topped with potatoes and marinated in a dry white wine, preferably a Riesling. If you’re looking for an ‘all-in-one’ dish to feed your hungry family or group of friends, then this is the dish for you!

Baeckehoffe refers also to the casserole dish that the stew is often baked in, decorated with beautiful designs. I was lucky to buy my Baekeoffe terrine from Etsy, rather than having to travel to the region:

The Method

To make the dish, you first marinate an assortment of pork, lamb, and beef stewing meats in white wine, along with onion, garlic, and some herbs. (You could use just two types of the meat, if desired). The longer you marinate the meat the better- at least 12 hours if possible.

Next, place 1/2 of the sliced potatoes on the bottom of the casserole dish, then add the meat and vegetables, ending with a final layer of potatoes. Cook for at least 2 1/2 hours until the meat is soft enough to shred.

The Verdict:

This dish is very delicious, however I felt it needed some smoked bacon in order to boost the flavor up a notch. Bacon is not traditionally used in this dish, but as Julia Child says, “We shouldn’t be slaves to recipes!” Feel free to leave the bacon out if you wish and Bon Appétit!

Baeckeoffe- Alsatian Stew
Print Recipe
Serves: 6-8 Cooking Time: 3 hours

Ingredients

1 lb pork shoulder

1 lb. beef shoulder or stewing beef

1 lb. lamb shoulder

Salt/pepper to taste

2 garlic cloves, chopped

1 medium onion, thinly sliced

3 sprigs fresh thyme

2 Bay leaves

3 -4 cups dry white wine (Riesling)

2 carrots, chopped

2 leeks, white part, thinly sliced

2 Tbsps. cornstarch

3-4 pieces smoked bacon, cubed (optional)

3 Russet potatoes, thinly sliced

3 Tbsps, flat leaf parsley

Instructions

1

Cut the meat into bite-sized cubes. Sprinkle with salt and pepper and place meat in a large bowl. Add the garlic cloves, sliced onion, thyme, and two bay leaves. Add the dry white wine to the bowl- enough to cover the ingredients. Cover the bowl with plastic wrap and let ingredients marinate in the fridge for at least six hours (preferably 12 hours).

2

Remove bowl from the fridge and strain the liquid from the other ingredients, reserving the liquid for later. Peel the potatoes and slice into thin round pieces. To prepare the leeks, slice the white part into thin circles. Brush the bottom of a large casserole dish with oil, then add one half of the potato slices on the bottom. Add the meat mixture (including the onions and garlic), followed by the chopped carrots, leeks, parsley, and cornstarch.

3

Slice the bacon into 1-inch cubes and lightly cook on the stovetop for several minutes (careful not to over-cook the bacon). Add the bacon to the casserole dish, followed by the remaining potato slices. Pour in the marinade until the ingredients are covered; if necessary, add more wine or water to ensure the ingredients are fully covered.

4

Bake in a pre-heated oven at 350 F for at least 2 ½ hours or longer, until the meat is very soft and shreds easily. Serve hot.

Notes

Bacon is not traditionally used in Baeckeoffe, however I added it in order to add more flavor to the dish.

Alsatian stew

February 10, 2021 By Fran Flint

Castilian Garlic Soup Dulce de Leche Chocoflan

About Fran Flint

I've lived in Paris, Adelaide and San Diego and love to create tasty recipes from around the world!

12 Comments

Chef Mimi

February 10, 2021 at 9:35 am

I always loved the idea of people taking their pots to the local baker. But I thought there was a rim of dough around the pot, sealing the pot to its lid. Maybe I’m wrong. the stew looks beautiful!

Reply
Fran Flint
February 10, 2021 at 9:53 am
Mimi, you’re right- traditionally there is a rim of dough to seal in the lid. However, I didn’t bother with this, but now that you mentioned it, I’ll add the info to my blog!