Alsatian Baeckeoffe with Pork, Lamb, and Beef

In a large bowl, combine the pork, lamb, and beef. Add 1/2 cup of the white wine, minced garlic, bay leaves, juniper berries, thyme, salt, and pepper. Mix well, cover, and refrigerate for at least 4 hours, or preferably overnight, to marinate.

Preheat the oven to 300°F (150°C).

In an earthenware casserole dish (Baeckeoffe pot), layer the ingredients as follows: Start with a layer of sliced onions, then a layer of sliced potatoes, then half of the marinated meat. Season lightly with salt and pepper. Repeat the layers with the remaining onions, potatoes, and meat. Top with a final layer of potatoes.

Pour the remaining white wine over the layers, ensuring that the liquid almost covers the top layer of potatoes. If needed, add a little water or broth to bring the liquid level up.

In a small bowl, mash together the softened butter and flour to make a beurre manié.

Dot the top of the casserole with the beurre manié to help thicken the sauce during cooking.

Cover the casserole dish tightly with its lid or a double layer of aluminum foil. If using aluminum foil, ensure it's well-sealed to prevent steam from escaping.

Bake in the preheated oven for 3 hours, or until the meat is very tender and the potatoes are cooked through.

Remove the casserole from the oven and let it rest for 10-15 minutes before serving.

Garnish with chopped fresh parsley before serving.