1 lb. beef chuck, cut into 1-inch cubes
1 lb. boneless lamb shoulder or neck, cut into 1-inch cubes
1 lb. boneless pork shoulder, cut into 1-inch cubes
6 lg. onions, sliced
1 tbsp. salt, or to taste
1 tbsp. allspice
Approximately 1 qt. brown soup stock or beef broth

Preheat oven to 275 degrees. Layer meats and onions in Dutch oven or heavy casserole, seasoning each layer with salt and allspice. Pour stock or broth just covering the meat. Cover and bake for 5 hours or longer. Meat must be thoroughly cooked. Add more stock during cooking as needed. Makes 6 to 8 servings.