← All recipes

🍲 Alsatian Meat and Potato Stew (Baeckeoffe)

540 kcal · 30 min · 4 servings

Ingredients

• 200 g beef (from shoulder or neck)
• 200 g pork (from shoulder or neck)
• 200 g lamb (from shoulder or neck)
• 2 onions
• 2 garlic cloves
• fresh thyme
• 1 bay leaf
• 800 ml dry white wine
• 500 g mostly waxy potatoes
• 4 carrots
• 1 stalk leek
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the meat under running water and pat it dry with a kitchen towel.
2. 2. Cut the meat into uniform cubes.
3. 3. Peel the onions and slice them into thick rings.
4. 4. Peel the garlic and chop it finely.
5. 5. Place the meat, onion rings, chopped garlic, fresh thyme, and bay leaf into a large bowl.
6. 6. Pour the white wine over the ingredients until the meat is completely covered.
7. 7. Cover the bowl and let the meat marinate overnight in the refrigerator.
8. 8. The next day, wash the potatoes, peel them, and slice them thinly.
9. 9. Peel the carrots and slice them as well.
10. 10. Clean the leeks, halve them lengthwise, and wash them thoroughly.
11. 11. Slice the leeks.
12. 12. Preheat the oven to 200 degrees Celsius fan-assisted.
13. 13. Remove the meat from the marinade and reserve the wine.
14. 14. Layer the potato slices as the first layer in a large Baeckeoffe stone pot (or distribute them among four small pots).
15. 15. Moisten the potatoes with some of the reserved wine.
16. 16. Layer the onion rings on top of the potatoes.
17. 17. Add the leek slices and the carrots.
18. 18. Top everything with a final layer of potatoes.
19. 19. Pour the remaining wine over the stew.
20. 20. Season the dish with salt and freshly ground pepper.
21. 21. Cover the pot with the matching Baeckeoffe lid.
22. 22. Cook the stew in the preheated oven for 2 to 2.5 hours (the time depends on the pot size).
23. 23. Remove the lids during the last 30 minutes of cooking time.
24. 24. Serve the stew directly in the Baeckeoffe pot.

Nutrition per serving

• kcal: 540
• Protein: 34 g · Fett/Fat: 15 g · Carbs: 31 g