Bacheofe (Beef, Pork, Lamb and Vegetable Stew)

By lorik

Ingredients

• 1 lb. boneless beef chuck, trimmed and cut into 1 1⁄2" pieces
• 1 lb. boneless pork shoulder, trimmed and cut into 1 1⁄2" pieces
• 1 lb. boneless lamb shoulder, trimmed and cut into 1 1⁄2" pieces
• Kosher salt and freshly ground black pepper, to taste
• 3 cups dry white wine
• 1 ⁄4 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
• 1 ⁄4 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

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

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 1⁄2 hours. Using a paring knife, carefully break the seal and remove lid to serve.