Alsatian Stew with Meat and Potatoes (Baeckeoffe)
Ingredients
Preparation steps
Rinse, pat dry and cube all of the meats. Peel and cut the onions into thin rings. Peel and finely chop the garlic. Place the meat, onion, chopped garlic, fresh thyme and the bay leaf in a bowl. Pour in the white wine, cover and refrigerate overnight.
Rinse, peel and cut the potatoes into thin slices. Peel and slice the carrot. Halve the leek lengthwise and rinse thoroughly, then cut into slices.
Preheat the oven to 200°C (approximately 400°F). Remove the meat from the marinade. In a large Dutch oven or oven-safe pot, layer half of the potatoes. Then layer in the onions, leek, carrots and as the last layer the remaining potatoes. Sprinkle with the remaining wine and season with salt and pepper. Cover and bake for about 2-2 1/2 hours (depending on pot size). Remove the lid during the last half hour. Serve the stew garnished with fresh thyme.