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Alsatian Stew

Serves: 8 : 8 to 10

Debone the meat and trim the fat. Cut into 2 " cubes. Thinly slice the onions, carrots and leeks. Place the meats in a large bowl, along with the vegetables, the bouquet garni and the garlic. Season with salt and pepper, pour the wine into the bowl, toss the ingredients, cover and marinate in the refrigerator overnight. The next day, preheat the oven to 375º. Peel and cut the potatoes into large chunks. Butter a large casserole and layer one third of the potatoes on the bottom; Salt them lightly, top with half of the meat and vegetables; repeat with a layer of potatoes and a layer of meats and vegetable; finish with the last third of the potatoes. Pour the marinade over the potatoes and add a little more salt and pepper. Bake in the center of the oven for 3 to 3 1/2 hours. Remove the bouquet garni before bringing the Baekeoffe to the table in its casserole.

Recipe Contributed By

Recipe Category: Other

1 lb beef shoulder
2 cups of Riesling
Salt and pepper
2 cloves of garlic, peeled and cut in half
1 bouquet garni
2 leeks (white part and tender green part only)
4 yellow onions
1 lb lamb shoulder
1 lb pork shoulder
2 1/2 lbs potatoes