Patricia Wells' Alsatian Mixed-meat Stew

Total Time: 4 hrs 27 mins Preparation Time: 1 hr 27 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 lb boneless beef stew meat, cubed
• 1 lb lamb shoulder, boned and cubed
• 1 lb lamb shoulder, trimmed and cubed
• 750 ml riesling wine
• 4 carrots, sliced
• 2 medium onions, thinly sliced
• 3 cloves garlic
• 2 bay leaves
• 2 tablespoons dried thyme
• salt
• 4 lbs red potatoes, peeled and thinly sliced
• 1 lb onion, thinly sliced
• 3 leeks, trimmed,rinsed and sliced
• salt and pepper

Recipe

• 1 a day ahead, in a plastic zipper bag or non-reactive covered bowl, marinate the meats with the marinade ingredients overnight.
• 2 the next day, preheat oven to 375 degrees f.
• 3 in a large casserole dish, scatter about 1/3 of the potatoes, onions and leeks over the bottom the dish.
• 4 drain meat, reserving marinade and seasoning; place half of this meat over the vegetables in the casserole and season with salt and pepper to taste.
• 5 repeat another layer of vegetables, then the rest of the meat; season again and top meat with the remaining vegetables.
• 6 pour marinade and seasonings over all.
• 7 cover casserole tightly and bake until meat is very tender, about 3 hours.
• 8 when done, spoon off excess fat and serve immediately (and don't forget to remove the bay leaves!).