Chop the onion coarsely, cut the garlic to slices. Rinse and pat dry meat cubes. Cut the bacon for smaller pieces.

Place all the ingredients including salt and pepper in a backing dish with a lid (or you can use tin foil to cover it for baking). Mix thorougly. NO ADDED WATER NEEDED.

Bake covered 2 hours on 250 F / 120 C. Then remove the lid, mix the content a little, scrape baked on stuff from wall and bake opened for another 40-45 minutes on 395 F / 200 C. Take out the meat pieces and sieve the baked out juices to get a little gravy.

Serve with bread or potatoes dumplings and cabbage, with spetzle or with fresh bread.