Prior to serving this dish, run 2 cups of onion-shallot-mushroom stock through a blender. Slowly pour this back into the base to thicken the stew and create a fuller flavor throughout.

1. Trim beef and cut into 1" cubes.

2. Brown meat and marrow bone in a stew pot using minimal olive oil for 10 minutes.

3. Add onions and continue browning for 10 more minutes.

4. Add remaining ingredients and simmer for 3 hours; remove the marrow bone.

5. Cool, skim off excess fat, and put into containers if freezing. If canning, return to the heat after removing fat and place hot into jars with 1" headspace. Process at 10 pounds of pressure for 75 minutes for pints and 90 minutes for quarts.

MAKES 8 QUARTS

• INGREDIENTS

• 5 pounds roast beef

• 1 beef bone with marrow

• 1 tablespoon olive oil

• 5 medium onions

• 15 small whole shallots

• 2 cloves garlic crushed

• 6 slices of thick bacon cooked, drained, and crumbled

• 3 cups diced carrots

• 2 teaspoons salt

• 1 teaspoon cracked black pepper

• 3 cups beef stock

• 3 mushrooms, cleaned and halved

• 3 cups Burgundy wine