1 lb. beef, cut in 1 inch cubes
1 lb. lamb, cut in 3 inch cubes
1 lb. pork, cut in 3 inch cubes
5 med. size onions
1 tbsp. salt
1 tsp. ground allspice
1 to 2 bay leaves

In large, heavy casserole with a lid, layer meats with the onion, salt and allspice. Top with the bay leaves. Cover tightly and bake at 275 degrees for 5 hours. Meat will be very tender and will stew in its own juices. It is not necessary to add other broth or juice to the meat unless the dish is not well-covered and it cooks dry. Remove bay leaves before serving. Thin broth is traditionally not thickened. This stew is usually served with boiled new potatoes. Makes 8 to 10 servings.