ALSATIAN MEAT AND VEGETABLE STEW (BACHEOFE)

By gnikylime

Modified from http://www.saveur.com/article/Recipes/Bacheofe-Alsatian-Stew

Ingredients

• 1 lb. [Next time: 300 g.] boneless beef chuck, trimmed and cut into 1 1⁄2" pieces
• 1 lb. [Next time: 300 g.] boneless pork shoulder, trimmed and cut into 1 1⁄2" pieces
• 1 lb. [Next time: 300 g.] boneless lamb shoulder, trimmed and cut into 1 1⁄2" pieces
• Kosher salt and freshly ground black pepper, to taste
• 3 cups [Next time: 2 c.] 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
• Crusty loaf bread, for soaking up the liquid when eating

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°F (175C) . Rub a 10-qt. Dutch oven (or an enameled casserole dish) 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; wet fingers and rub over the surface of the dough; 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.