Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Baeckeoffe French meat stew with wine served
Traditional French meat stew with wine and potatoes

Alsatian Three-Meat Stew (Baeckeoffe)

Author: Flavelo
Recipes Main Courses
Baeckeoffe (Alsatian for 'baker's oven') is a textbook example of slow cooking. Traditionally, housewives prepared this dish on Mondays (laundry day) and took it to the baker, who put it in the cooling oven after baking bread for the day. The trio of meats (beef, pork, lamb) and white wine marinade creates an incredibly rich, tender stew.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 650 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Large ceramic casserole with lid (or Dutch oven)
  • Foil to seal

Allergen Information

⚠️ None

Instructions

1 ✓

Night before: Put cubed meats in a bowl with sliced onion, carrots, garlic, and spices. Cover with wine, lid, and fridge for 12-24 hours.

Tip: During long marinating, acids tenderize fibers and meat absorbs wine aroma.
2 ✓

Next day: Peel and thinly slice potatoes. Preheat oven to 325°F.

Tip: Thin potatoes absorb liquid better.
3 ✓

Grease dish with butter/lard. Layer: potatoes on bottom, then drained meat/veg mix, then potatoes on top. Salt and pepper each layer!

Tip: Potatoes 'insulate' the meat so it steams in its own juices.
4 ✓

Pour over the marinade (wine). If not half covered, add a little broth.

Tip: Without liquid it dries out.
5 ✓

Cover dish (traditionally sealed with flour-water paste to keep steam in). Bake for 3 hours.

Tip: Don't open! Steam does the work.
6 ✓

Serve in the pot, sprinkled with fresh parsley.

Recipe FAQ

What wine to use?
Alsatian dish needs Alsatian wine: Riesling or Pinot Gris. Key is a dry white wine whose acidity balances the meats.

Ingredients

  • 1 lb Beef Chuck (cubed)
  • 1 lb Pork Shoulder (cubed)
  • 1 lb Lamb Shoulder (cubed)
  • 2 whole Onions
  • 2 whole Carrots
  • 3.5 lbs Potatoes
  • 1 bottle (750ml) Dry White Wine (Riesling)
  • 5 sprigs Fresh Thyme
  • 1 bunch Parsley
  • 3 cloves Garlic
  • 3 leaves Bay Leaf
  • 2 tsp Salt
  • 1 tsp Pepper