Bacheofe (Alsatian Meat and Vegetable Stew)

Name: Bacheofe (Alsatian Meat and Vegetable Stew)
Prep time: PT0D0H0M
Cook time: PT0D3H44M
Total time: PT0D3H44M
Yield: 6
Ingredients: 1 lb. boneless beef chuck, trimmed and cut into 1½-in. pieces; 1 lb. boneless lamb shoulder, trimmed and cut into 1½-in. pieces; 1 lb. boneless pork shoulder, trimmed and cut into 1½-in. pieces; Kosher salt and freshly ground black pepper; 3 cups dry white wine; ¼ cup parsley leaves, finely chopped; 2 tsp. juniper berries; 5 garlic cloves, coarsely chopped; 2 bay leaves; 2 medium carrots, thinly sliced; 2 small leeks, trimmed and thinly sliced; 2 medium onions, thinly sliced; 2 thyme sprigs; ¼ cup duck or goose fat (optional); 3 lb. Yukon Gold potatoes, peeled and sliced; 1 lb. thick-cut bacon; 1 cup all-purpose flour, plus more for dusting

Learn how to make this deeply flavorful, pastry-topped showstopper from the late, great French chef André Soltner.

Serves
6
Time
3 hours 45 minutes, plus marinating

TODD COLEMAN

By André Soltner

Updated on April 7, 2025

In the Alsatian meat and potato stew known as bacheofe, lamb, pork, leeks, and root vegetables are traditionally left to marinate in white wine overnight, then carried in a dish sealed with pastry to the baker’s in the morning. Stewing in its own flavors, the dish slowly cooks in the baker’s oven over the course of the day and is ready to take home in time for supper. This layered and deeply flavorful bacheofe recipe comes to us from the legendary French chef and author André Soltner. It’s an improvised meal of odds and ends that cooks for hours on low heat while you go about your business and emerges from the oven with enormous flavor.

Featured in “Deep Dish: Classic Alsatian Stew” by Sophie Brickman in the March 2013 issue.

Ingredients

1 lb. boneless beef chuck, trimmed and cut into 1½-in. pieces
1 lb. boneless lamb shoulder, trimmed and cut into 1½-in. pieces
1 lb. boneless pork shoulder, trimmed and cut into 1½-in. pieces
Kosher salt and freshly ground black pepper
3 cups dry white wine
¼ cup parsley leaves, finely chopped
2 tsp. juniper berries
5 garlic cloves, coarsely chopped
2 bay leaves
2 medium carrots, thinly sliced
2 small leeks, trimmed and thinly sliced
2 medium onions, thinly sliced
2 thyme sprigs
¼ cup duck or goose fat (optional)
3 lb. Yukon Gold potatoes, peeled and sliced
1 lb. thick-cut bacon
1 cup all-purpose flour, plus more for dusting

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Instructions

Step 1

To a large bowl, add the beef, lamb, and pork and season with salt and black pepper. Add the wine, parsley, juniper berries, garlic, bay leaves, carrots, leeks, onions, and thyme and toss together. Cover and refrigerate for at least 24 hours, or up to 2 days.

Step 2

Position a rack in the lower third of the oven and preheat to 350°F. Rub a large heavy pot with duck fat if desired. Layer the potatoes and marinated meat and vegetables in the pot, seasoning between each layer with salt and black pepper, ending with a layer of potatoes. Pour in the remaining marinade and arrange the bacon on top, overlapping the slices slightly.

Step 3

In a small bowl, stir together the flour and ¼ cup plus 1 tablespoon of water. Transfer to a floured surface and knead briefly. Roll the dough into a rope and transfer to the rim of the pot, pressing to adhere, and cover with the lid.

Step 4

Bake for about 3½ hours. Using a paring knife, carefully break the seal and remove the lid to serve.

To a large bowl, add the beef, lamb, and pork and season with salt and black pepper. Add the wine, parsley, juniper berries, garlic, bay leaves, carrots, leeks, onions, and thyme and toss together. Cover and refrigerate for at least 24 hours, or up to 2 days.
Position a rack in the lower third of the oven and preheat to 350°F. Rub a large heavy pot with duck fat if desired. Layer the potatoes and marinated meat and vegetables in the pot, seasoning between each layer with salt and black pepper, ending with a layer of potatoes. Pour in the remaining marinade and arrange the bacon on top, overlapping the slices slightly.
In a small bowl, stir together the flour and ¼ cup plus 1 tablespoon of water. Transfer to a floured surface and knead briefly. Roll the dough into a rope and transfer to the rim of the pot, pressing to adhere, and cover with the lid.
Bake for about 3½ hours. Using a paring knife, carefully break the seal and remove the lid to serve.