1/4 c. bacon fat
2 lbs. lean beef, in 1 1/2 cubes
1/8 c. sherry
1/8 c. butter
12 sm. white onions
12 fresh mushrooms, quartered
1 clove garlic, minced
1 tbsp. tomato paste
1 tsp. Marmite Yeast Extract
3 tbsp. flour
1 1/4 c. beef bouillon
1 1/4 c. Hearty Red Burgundy
1 bay leaf
Pinch of thyme
Salt & pepper
1/4 c. parsley (next day)

Heat bacon fat in a large skillet and brown meat over high heat. Pour sherry over meat and transfer to an oven-proof casserole. Brown onions, mushrooms and garlic in the butter, using the same skillet that meat was browned in. Stir in tomato paste, yeast extract and flour. Slowly add the beef bouillon, stirring constantly, and 1/4 cup burgundy. When sauce starts to boil add salt and pepper to taste. (Careful not to over salt. The yeast extract is salty). Pour this mixture over the beef in the casserole. Add the bay leaf and thyme. Cover. Bake at 275 degrees adding the rest of the burgundy from time to time. Cook for 3 to 4 hours or until the beef is fork tender. Remove the bay leaves. Do this the day before, refrigerate and heat before serving. Sprinkle with chopped parsley.