Baeckeoffe (Oven-Braised Pork, Lamb, and Beef)

The name of this Alsatian stew means “bake oven”; the dish used to be assembled at home and carried to a nearby baker to be put into the oven after the bread came out. The marinade traditionally includes onions and leeks, but they convey a rank raw-onion flavor, perceptible in the finished dish. Instead of putting them in the marinade, I delay, and then…