You can add any other root vegetables to this dish. Just peel them, slice them, and throw them in. Make your own fines herbes by combining equal parts fresh chervil, chives, parsley, and tarragon.

1. Trim fat from beef and cut into chunks. Put beef bones, beef, water, carrots, onion, and celery into large stockpot. Include additional root vegetables if you choose to use them.

2. Make a spice ball with peppercorns, bay leaves, dill seed, and fines herbes. Add to the stock and bring to a boil.

3. Cover and simmer on medium heat for 75 minutes.

4. Remove from heat and discard bones, spice ball, and bay leaves.

5. Divide beef and vegetables into sterilized jars.

6. Allow broth to cool and skim off any fat. Return broth to heat until boiling. Pour into jars, leaving 1" headspace. Wipe rims. Cap and seal. Process in a pressure canner at 10 pounds pressure for 75 minutes for pints or 90 minutes for quarts.

7. If freezing, add meat and vegetables back into the stock and then divide among containers.

MAKES 7–8 QUARTS

• INGREDIENTS

• 2–3 pounds lean beef chuck or pot roast

• 2–4 pounds beef bones

• 8 quarts cold water

• 4 stalks celery, chopped

• 6 large carrots, peeled and sliced

• 2 quarts chopped tomatoes with juice

• 1 large onion, peeled and chopped

• 1 teaspoon whole black peppercorns

• 4 bay leaves

• 1 teaspoon dill seed

• 1 teaspoon fines herbes

• 4 tablespoons dehydrated beef stock or 4 beef bouillon cubes