INGREDIENTS

1. For the meat and marinade

2. 1lb bonelessbeef stew meat, cubed
3. 1lblamb shoulder, boned and cubed
4. 1lbpork shoulder, trimmed and cubed
5. 750mlriesling wine
6. 4carrots, sliced
7. 2mediumonions, thinly sliced
8. 3clovesgarlic
9. 2bay leaves
10. 2tablespoonsdried thyme
11. salt

12. For the vegetables

13. 4lbsred potatoes, peeled and thinly sliced
14. 1lbonions, thinly sliced
15. 3leeks, trimmed,rinsed and sliced
16. salt and pepper

DIRECTIONS

1. A day ahead, in a plastic zipper bag or non-reactive covered bowl, marinate the meats with the marinade ingredients overnight.
2. The next day, preheat oven to 375 degrees F.
3. In a large casserole dish, scatter about 1/3 of the potatoes, onions and leeks over the bottom the dish.
4. 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.
5. Repeat another layer of vegetables, then the rest of the meat; season again and top meat with the remaining vegetables.
6. Pour marinade and seasonings over all.
7. Cover casserole tightly and bake until meat is very tender, about 3 hours.
8. When done, spoon off excess fat and serve immediately (and don’t forget to remove the bay leaves!).