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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stew meat	1	lb	boneless cubed	403.4676	0.0	89.7602	2.2667
lamb shoulder	1		boned cubed	1197.504	0.0	75.2069	97.2972
pork shoulder	1	lb	trimmed cubed	575.7346	0.0	102.1816	15.4134
riesling wine	750			403.4676	0.0	89.7602	2.2667
carrot	4		sliced	209.92	49.0496	4.7616	1.2288
onion	2		sliced	64.0	14.944	1.76	0.16
garlic	3	cloves		13.41	2.9754	0.5724	0.045
bay leaf	2			-	-	-	-
thyme	2	tablespoons	dried	4.848	1.1736	0.2669	0.0806
salt				-	-	-	-
red potato	4	lb	peeled sliced	1270.0601	288.4851	34.2916	2.5401
onion	1		sliced	64.0	14.944	1.76	0.16
leek	3		trimmed rinsed sliced	162.87	37.7805	4.005	0.8009999999999999
salt pepper				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.