4 slices bacon, diced
4 carrots, peeled and quartered
2 lg. onions, sliced
1/2 lb. each of beef, lamb, and pork, cut into 1 inch cubes
3 lg. 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

Cook bacon in large Dutch oven until crisp; drain off fat. Place alternately layers of carrots, onions, meat, and potatoes in Dutch oven. Add bouillon, salt, pepper, and marjoram. Bring to boil; cover; reduce heat and simmer approximately 1 1/2 hours. Garnish with parsley before serving. Serves 6.