Today's recipe:

Baeckeoffe (beef, lamb and pork stew) a dish from Alsace

Picture taken before cooking

Ingredients: (serves 8)
For the marinade:
2 onions minced
2 garlic cloves minced
2 bay leaves
pepper
Fresh thyme
Fresh parsley
3 cups of dry white wine
For the meats:
1lbs beef for stew
1lbs pork butt cut into cubes
1lbs for stew
3 lbs Yukon gold potatoes sliced (use a mandolin for easiness)
2 leeks julienned
1 lbs carrots sliced
Salt and pepper to taste

Directions:
Place the marinade ingredients into a bowl. Add the meats and toss gently. Cover and refrigerate for, at least, 5 hours.
Preheat the oven to 350F
Cover the bottom of a Dutch oven, or large casserole, with a little bit of olive oil.
Add one layer of potatoes and carrots, s&p, then cover with one layer of meats, one layer of potatoes and carrots, s&p, one layer of meats, repeat until you finish the meat. The last layer has to be a layer of vegetables, this time including the leeks. Pour the marinade over (removing the leaves). Add two more cups of water to almost reach the top of the vegetables.

Cover with a lid and place in the oven for about 3 hours.