Baeckeoffe is a casserole prepared in the Alsace region of France. It is a mixture of mutton, beef, and pork that are marinated over night, then sealed into a pot with potatoes, carrots, onions, celery, leeks, white wine, thyme, and bay leaf for a multi-hour cooking at low heat.
Name origins
From German backen "bake" + Ofen "oven".