Marinate the meats in a plastic bag with some white wine, the onion, the garlic, the laurel, and the pepper for 24 hours in a fridge. Adjust the quantity of seasonings at your choice. I usually pour 50-100ml white wine, 4-5 leaves of laurel and just a pinch of salt and pepper. You can also marinate onions together with the meats.

Cut the onion, potatoes and carrots in pieces (slices). Then put the marinated meats in an oven-safe pot and add the vegetables. Pour the rest of the white wine over them.
Laurel leaves may produce bitter taste when cooked for a long time, so if you don't like that, remove the laurel leaves before or in the middle of the cooking.

Cover the pot. Since I don't have the Baeckeoffe pot "yet", I use a sheet of aluminum.

Cook in the oven preheated around 160-180°C (320-350°F) for about 2 hours. My oven doesn't allow cooking more than 90 minutes, so I just leave the pot in the oven for a while after the 90-minute cooking, and then restart cooking for about 15 minutes before serving.
*Make sure you don't feel the alcohol any more when enjoying it with children.