4 pounds beef stew meat
1 (2 ounce) package dry onion soup mix
2 (10 ounce) cans beef broth
1 (10.75 ounce) can condensed cream of mushroom soup
2 teaspoons dried oregano
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons dried basil
2 teaspoons dried rosemary, crushed
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 egg, lightly beaten
1 (10.75 ounce) can tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon strong brewed Italian wine
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
Preheat the oven to 350 degrees F (175 degrees C).
Remove the beef from the water and place in a large stockpot with 2 inches of water in it. Add the onion soup mix and bring to a boil over medium heat.
Add the beef broth and stir to dissolve. Season with cream of mushroom soup, oregano, cream of mushroom soup, basil, oregano, rosemary, sage, thyme, egg and tomato paste. Bring to a boil, stirring just to blend.
Reduce heat to medium and add the meat from the stockpot. Bring the broth mixture to a boil and stir in the Worcestershire sauce, Italian wine, salt and rosemary. Cook, stirring, for 5 minutes, or until the vegetables are tender.