Baekeoffe (Alsatian Meat Stew)

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4 cups thinly sliced onion

1 1/2 cups (1-inch) sliced carrot

1 cup thinly sliced leek (about 1 large)

1 (1-pound) boneless beef shoulder roast, trimmed and cut into 2-inch cubes

1 (3/4-pound) pork blade steak, boned, trimmed, and cut into 2-inch pieces

12 thyme sprigs

10 parsley stems

4 whole cloves

3 bay leaves

2 garlic cloves, halved

1 1/2 cups Riesling or other white wine

1 1/2 teaspoons kosher or sea salt, divided

1/2 teaspoon black pepper

1 pound small red potatoes, quartered

Cooking spray