Elsässischer Eintopf mit Fleisch und Kartoffeln (Baeckeoffe)
Elsässischer Eintopf mit Fleisch und Kartoffeln (Baeckeoffe) is a recipe with fresh ingredients from the stew category. Try this and other recipes from Spoonsparrow!
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 firm potatoes
- 4 Carrots
- 1 stalk leeks
- Salt
- pepper (ground)
Instructions
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1.
Wash the meat, pat dry and cut into cubes. Peel the onions and slice into rings. Peel the garlic and finely chop. Combine the meat with onion rings, chopped garlic, fresh thyme and bay leaf in a bowl. Pour white wine over until the meat is covered. Cover and refrigerate overnight.
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2.
The next day wash, peel and thinly slice the potatoes. Peel and slice the carrots. Clean the leeks, cut lengthwise into halves, rinse thoroughly, then slice.
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3.
Preheat the oven to 200°C fan. Remove the meat from the wine but reserve the wine. In a large Baeckeoffe stone pot (or four small ones) layer the potatoes first. Drizzle with some wine, then add onions, leeks, carrots and top again with potatoes. Pour remaining wine over and season with salt and ground pepper. Cover with the Baeckeoffe lid and bake in the preheated oven for 2–2.5 hours (depending on pot size). During the last half hour remove the lids. Serve the stew hot from the Baeckeoffe pot garnished with fresh thyme.
