Baeckeoffe (Laundry Day Stew)

Even in warm weather, Heather and I are big fans of stews. Our time in Germany introduced us to many hearty recipes, and during our travels we came across this recipe as well. We had heard of it before, but never made it ourselves. While we didn’t order this at any restaurants, we came home determined to make it ourselves.

This “laundry day” stew has an interesting background, originating from the Alastian region of France, which borders Germany. According to Wikipedia, “women would prepare this dish on Saturday evening and leave it with the baker to cook in his gradually cooling oven on Sunday while they attended the lengthy Lutheran church services once typical to the culture.” Some versions even called for making this with quartered pigs feet—we love cooking with pig feet (talk about gelatinous broth) but left it out for those who either can’t, or don’t, want to use them in the kitchen. This stew is very filling and is a winner cold or warm. Let us know how you like it!

Ingredients
2 medium yellow onions, finely chopped
2 medium leeks, white and pale green parts finely chopped
1 large carrot, peeled and finely chopped
3 cloves garlic, minced
2 bay leaves
1 1/2 tsp fresh thyme, finely chopped
3 Tbsp fresh flat-leaf parsley, finely chopped
3 C white wine, preferably pinot grigio or pinot gris
pinch of sea salt
pinch of freshly ground black pepper
1 lb boneless lamb shoulder, cut into 1 inch cubes
1 lb boneless pork butt or shoulder, cut into 1 inch cubes
1 lb boneless beef chuck roast, cut into 1 inch cubes
2 lb russet potatoes, washed, peeled, and thinly sliced
1 Tbsp ghee (or butter)
3 slices of thick-cut bacon

Method

Mix all of the ingredients except for the potatoes, ghee, and bacon in a large bowl or ziplock bag. Seal the bowl with a cover or plastic wrap and allow everything to marinate in the refrigerator for at least 12 hours, up to 48 hours.

Preheat the oven to 350° F. Grease a large caste-iron pot or dutch oven. Cover the bottom of the pot with a layer of potato slices.

Spoon in a layer of the marinated meat and vegetable mixture. Then add another layer of potato slices. Repeat this layering until you’re out of stew ingredients, but make sure to finish with potato slices on top.

Lay the three slices of bacon over the center of the top layer of potatoes.

Cover and bake for 3 hours.

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