1 pound beef arabello, cut into 1/2 inch cubes
1 teaspoon garlic powder
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried orange
1/2 teaspoon dried basil
1 pinch dried thyme
2 tablespoons olive oil
2 (15 ounce) cans beef broth
1 1/2 tablespoons Worcestershire sauce
In a large bowl, mix together arabello, garlic powder, rosemary, sage, orange, basil, thyme and olive oil.
Turn beef into a large plastic container, seal the edges and squeeze in the jar of Worcestershire sauce.
Place beef in a large pot or stockpot and cook, turning once, for about 1 1/2 hours, stirring occasionally, until beef is tender, stirring occasionally, and liquid is reduced, about 30 minutes.
Stir broth into pot and stir to maintain thick meat. Reduce heat and simmer until stock is reduced, about 30 minutes.
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