In a large bowl or pot, mix everything from the black pepper down to and including the Worcestershire sauce.
Wash, peel and slice garlic. Add to bowl.
Wash and slice the mushrooms. Add to bowl.
Wash, peel and chop the onion. Add to bowl.
Put a kettle or pot of water on to boil for you to make your beef broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.
Trim excess fat off beef. Cut into 5 cm (2 inch) chunks. Add to bowl.
Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
Pack the hot jars firmly (but not overly tightly) with mixture.
Leave 3 cm (1 inch) headspace.
Top up the jars with hot beef broth (or even just plain boiling water is fine.)
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)