• 1/4 pound bacon, chopped
• 1/2 pound pork, cut in cubes
• 1/2 pound beef, cut in cubes
• 1/2 pound lamb, cut in cubes
• 4 medium carrots, sliced
• 3 medium onions, sliced
• 3 medium potatoes, sliced
• 2 1/2 tablespoons chopped parsley
• 4 teaspoons tomato paste
• 1/2 cup beef stock
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon marjoram
• 1/4 teaspoon thyme

Cook the bacon in a large frypan over a medium heat until half cooked. Add the meat and brown on all sides. Put into the crockery pot.

Put the vegetables and parsley into the frypan and saut� until the onions are transparent. Put into the crockery pot.

Mix together the tomato paste and the beef stock in the frypan. Scrape the bottom. Add the salt, pepper, marjoram and thyme and cook over a low heat for one minute. Pour into the crockery pot with the meat and vegetables. Mix well.

Cover and cook on the low setting for six to eight hours

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