French Oven Baked Beef Stew - Baeckeoffe

Baeckeoffe : A tender and delicious oven baked French beef casserole stew from the Alsace region. Beef and potatoes cook to tender perfection. You will love this on a cold winter night!

5 from 1 vote

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Course: Main dish

Cuisine: French

Keyword: beef and potato stew, hearty beef stew, oven baked stew

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings:

Calories: 596kcal

Author: Analida Braeger

Ingredients

2 lb beef cubed
1 lb pork shoulder cubed
1 tsp Kosher salt
¼ tsp pepper
2 slices bacon thick or slab type
1 onion medium,sliced
2 garlic cloves minced
1 cup white wine
1 ½ cups water
2 bay leaves
2 carrots sliced
1 Tbsp olive oil orange infused
2 tsp thyme fresh
2-3 potatoes baking type - russets work well
1 Tbsp curly parsley chopped for garnish

Instructions

Preheat oven to 350°F.
Peel potatoes and slice thin, about ⅛ inch.
Season beef with salt and pepper.
Cut bacon into small pieces and sauté in braising pan on medium heat until the edges turn slightly brown. Add the beef, and brown slightly on all sides.
Place the rest of the ingredients, except the potatoes in the braising pan. Mix a little bit to combine. Continue to cook for another 10 minutes.
Arrange the potatoes on top of the beef mixture.
Bake covered for about 2 hours until the meat is tender.
Remove cover from pan and broil for about a minute or two to get a golden color on the potatoes.
Garnish with chopped parsley and serve with crusty bread. Add salt and pepper to taste.

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