Cooked - Alsatian Meat And Vegetable Stew (bacheofe)

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Home Pricing Community My Recipes

Alsatian Meat And Vegetable Stew (bacheofe)

6.0

1 lb. boneless beef chuck, trimmed and cut into 1 ½" pieces

1 lb. boneless pork shoulder, trimmed and cut into 1 ½" pieces

1 lb. boneless lamb shoulder, trimmed and cut into 1 ½" pieces

Kosher salt and freshly ground black pepper, to taste

3 cups dry white wine

¼ cup parsley leaves, finely chopped

2 tsp. juniper berries

5 cloves garlic, chopped

2 bay leaves

2 medium carrots, thinly sliced

2 medium yellow onions, thinly sliced

2 small leeks, trimmed and thinly sliced

2 sprigs thyme

¼ cup duck or goose fat (optional)

3 lb. Yukon gold potatoes, peeled and sliced

1 lb. thick-cut bacon

1 cup flour, plus more for dusting

Place beef, pork, and lamb in a bowl; season with salt and pepper. Add wine, parsley, juniper berries, garlic, bay, carrots, onions, leeks, and thyme; mix together, cover with plastic wrap, and refrigerate overnight or up to 2 days.
Heat oven to 350°. Rub a 10-qt. Dutch oven with duck fat, if using. Layer potatoes, marinated meat, and vegetables in the pot, seasoning between each layer with salt and pepper, ending with a layer of potatoes. Pour in remaining marinade and arrange the bacon, overlapping the slices slightly, over the top.
Mix flour and 5 tbsp. water in a bowl; transfer to a floured surface and knead briefly. Roll dough into a rope and transfer to rim of pot; press to adhere and cover with lid. Bake 3 ½ hours. Using a paring knife, carefully break the seal and remove lid to serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stew

Cuisine🇫🇷French

Occasions🍲Comfort Food👨‍👩‍👧‍👦Family Gathering

Season🍂Fall

DifficultyMedium ⏰ 3h

Created 91 weeks ago

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