Baeckeoffe Alsatian Stew  recipe provided by the Certified Angus Beef® brand.

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Baeckeoffe Alsatian Stew

Serves 6
An Old World recipe from a time when villages had a baker. Families could drop off a casserole to slow cook all day in the warm bakery ovens after the baker had finished the day’s bread.
Ingredients:
  • 3 pounds Certified Angus Beef ® chuck roast, cut into 1 1/2-inch cubes
  • 1 leek
  • 2 cups dry white wine
  • 1 cup low-sodium beef broth
  • 3 carrots, peeled and cut in 1/2-inch rounds
  • 1 onion, cut in half and sliced
  • 1 teaspoon dried thyme
  • 3 bay leaves
  • 1 teaspoon dried marjoram (optional)
  • 1/4 teaspoon ground allspice
  • 5 sprigs parsley, plus 1/4 cup chopped parsley leaves
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 1 1/2 teaspoons fresh cracked pepper
  • 3 cloves garlic, finely chopped
  • 5 teaspoons Yukon gold potatoes (approximately 1 3/4 pounds), cut in 1/4-inch thick slices
Instructions:
  1. Discard dark green from leek, slice and rinse remaining white/light green.
  2. In a large resealable plastic bag or shallow casserole dish combine beef cubes, prepared leeks, wine, broth, carrots, onion, thyme, bay leaves, marjoram, allspice, parsley sprigs, 1 tablespoon salt, pepper and garlic. Combine well and marinate refrigerated 12 to 24 hours.
  3. Transfer all ingredients to a slow cooker. Using tongs or a fork, move the majority of the beef to the top, onion and leek to the bottom. Cook on low 7 hours or high 5 to 6 hours.
  4. Using tongs, remove parsley sprigs and bay leaves. Turn crockpot to high (if not already there) and top beef and vegetables with the sliced potatoes in an even shingled layer. Season potatoes with additional teaspoon salt, cover and cook 1 more hour.
  5. Serve garnished with chopped fresh parsley.

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