4 slices bacon (diced)
4 carrots (peeled and quartered)
2 lg. onions (sliced)
1/2 lb. beef (cubed)
1/2 lb. lamb (cubed)
1/2 lb. pork (cubed)
3 lg. potatoes (cubed)
4 c. beef bouillon
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried marjoram
2 tbsp. chopped parsley

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