2 cups water
4 cups dry beef stew meat
2 cups dry white soup mix
1 (8 ounce) can sandwich spread
salt to taste
garlic powder to taste
3 clove garlic, chopped
1 onion, chopped
1 school baguette
1/4 cup butter, melted
salt to taste
orange juice to taste
3 tablespoons rosemary, chopped
1/2 teaspoon dried basil
In a large pot over medium heat combine 2 cups water, meat and soup mix. Season with salt and garlic powder to taste. Heat through. Pour into pot and set aside 22 fluid ounces. Add orange juice and lemon juice depending on preferences. Stir in 1 1/2 tablespoons rosemary leaves and basil.
Over low heat simmer for one hour or until a clump of meat is tender.