3 pounds stewing beef

3 pounds beef marrow bones

12 cups (3 quarts) water

2 bay leaves

3 whole cloves

1 teaspoon rosemary

2 teaspoons salt

½ teaspoon freshly ground black pepper

6 carrots, peeled and sliced

1 medium-sized cabbage, cut into eighths

1 onion, chopped

¼ cup cider vinegar

1 tablespoon brown sugar

1 tablespoon flour

3 tablespoons cold water

• Cut the stewing beef into bite-size pieces, trimming off any excess fat. In a soup pot, boil the beef bones in the water for 1½ hours. Remove and discard the bones, reserving the marrow. Strain the broth through a sieve or cheesecloth to remove any impurities. Return the broth to the soup pot.

• Add the stewing beef, bay leaves, cloves, rosemary, salt, and pepper to the broth. Simmer, covered, for 2 hours, or until the beef is tender. Periodically skim off any fat as it rises to the top.

• Add the reserved marrow to the soup pot. Bring the mixture to a boil, reduce to a simmer, and add the carrots and cabbage; cook, covered, for 20 minutes, or until the vegetables are just tender. Remove the bay leaves.

• Using a slotted spoon, remove the meat and vegetables from the broth. Arrange in a serving dish and cover to keep warm. Simmer the onion in the broth for 5 minutes. Add the vinegar and sugar. Whisk together the flour and water; add it to the broth, stirring constantly until the mixture is thickened and smooth. Add salt and pepper to taste. Pour the sauce over the meat and vegetables, and serve.