Alsatian Style Meat and Vegetable Stew

Rinse meat, pat dry and cut into cubes. Peel onions and garlic and dice. Combine meat with onions and garlic, thyme and bay leaf in a bowl. Add as much white wine so that meat is covered. Cover and refrigerate overnight.

Next day, rinse and peel potatoes, cut in half if desired. Peel carrots and cut into thick slices. Halve leek lengthwise and rinse thoroughly, cut into pieces.

Remove meat from wine mixture. Layer meat with vegetables in one large (or four small) pot. Drizzle wine and season with salt and pepper. Cover and cook in preheated oven at 200°C (approximately 400°F) for about 2-2.5 hours (depending on pan size). Remove lid during the last half hour of cooking.