Pork, Lamb,Beef and Potato Casserole
Rinse all the meat, pat dry and cut into 2.5 cm (approximately 1-inch) cubes. Peel the garlic and finely chop. Peel the shallots and slice in rings. In a bowl, toss the meat with the wine, shallots, garlic, parsley, thyme and bay leaves. Cover and marinate in the refrigerator for 24 hours.
Preheat the oven to 200°C (approximately 390°F). Peel the onions and the potatoes and cut into slices. Lift the meat from the marinade and reserve. In an ovenproof casserole, layer the meat, with the onions and potatoes, seasoning each layer with salt and pepper. Finish with a layer of potatoes. Pour the marinade over. Cover with a double layer of foil and bake until the meat is tender and the potatoes are cooked through, 2-2 1/2 hours. Season to taste and serve.