Pichelsteiner Topf (German)(Mixed Meat And Vegetable Stew) - cooking recipe

Ingredients

4 slices bacon, diced
4 carrots, peeled and quartered
2 large onions, sliced
1/2 lb. beef, cut into 1-inch cubes
1/2 lb. lamb, cut into 1-inch cubes
1/2 lb. pork, cut into 1-inch cubes
3 large potatoes, peeled and cubed
4 c. beef bouillon
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried marjoram
2 Tbsp. chopped parsley

Preparation

Cook bacon in a large Dutch oven until crisp.
Drain off fat. Place alternate layers of carrots, onion, meat and potatoes in Dutch oven. Add bouillon, salt, pepper and marjoram. Bring to a boil.
Cover and reduce heat.
Simmer for about 1 1/2 hours. Garnish with parsley before serving.