Baeckeoffe (Slow-Cooked Casserole From Alsace, Germany)

• 200 g diced meat (such as beef, pork and mutton)
• 100 g shallots, peeled and cut into wedges
• 350 g carrots, peeled and sliced
• 350 g white cabbage, chopped
• 200 g leeks, sliced
• 5 sprigs fresh thyme, chopped
• 3 None juniper berries
• 1 None bay leaf
• 200 ml vegetable stock
• 150 ml dry white wine
• 2 tbsp oil
• 600 g waxy potatoes (such as Charlotte), peeled and sliced
• 50 g bacon, cut into thin strips
• 5 sprigs fresh flat-leaf parsley, chopped

1. Preheat the oven to 400u0b0F. Place the meat, shallots, carrots, cabbage, leeks, thyme, juniper berries and bay leaf in a large Dutch oven. Season and mix well. Pour in the stock and wine and drizzle with 1 tbsp oil. Lay the potato slices in an overlapping pattern over top and brush with the remaining oil. Cover and cook for 1 hour 45 mins.
2. Sprinkle with the bacon and cook, uncovered, for 30 mins. Remove from the oven and sprinkle with parsley.

meat, shallots, carrots, white cabbage, leeks, thyme, berries, bay leaf, vegetable stock, white wine, oil, potatoes, bacon, parsley

Taken from recipes-plus.com/api/v2.0/recipes/16966 (may not work)