Patricia Wells' Alsatian Mixed-Meat Stew - cooking recipe

Ingredients

For the meat and marinade
1 lb boneless beef stew meat, cubed
1 lb lamb shoulder, boned and cubed
1 lb pork shoulder, trimmed and cubed
750 ml riesling wine
4 carrots, sliced
2 medium onions, thinly sliced
3 cloves garlic
2 bay leaves
2 tablespoons dried thyme
salt
For the vegetables
4 lbs red potatoes, peeled and thinly sliced
1 lb onion, thinly sliced
3 leeks, trimmed,rinsed and sliced
salt and pepper

Preparation

A day ahead, in a plastic zipper bag or non-reactive covered bowl, marinate the meats with the marinade ingredients overnight.
The next day, preheat oven to 375 degrees F.
In a large casserole dish, scatter about 1/3 of the potatoes, onions and leeks over the bottom the dish.
Drain meat, reserving marinade and seasoning; place half of this meat over the vegetables in the casserole and season with salt and pepper to taste.
Repeat another layer of vegetables, then the rest of the meat; season again and top meat with the remaining vegetables.
Pour marinade and seasonings over all.
Cover casserole tightly and bake until meat is very tender, about 3 hours.
When done, spoon off excess fat and serve immediately (and don't forget to remove the bay leaves!).