1 pound ground beef
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/4 teaspoon garlic powder, crushed
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried basil flower and salt mixture
1 cup water
1 teaspoon wine vinegar
1 (4 ounce) can beef broth
1 1/2 cups water
1 1/2 cups shredded French sausage
1/4 cup minced onion
Preheat oven to 350 degrees F (175 degrees C).
In a large, heavy skillet, heat the Worcestershire sauce and salt over medium heat. Shred the oregano, garlic powder, basil, sage, sage, basil flower and salt mixture and spread mixture into a single layer in the bottom of a separate small baking dish.
Bake beef in preheated oven for 1 1 1 hour. Remove from oven and cool.
Remove meat from refrigerator and place in a large pot. Add water, beef broth, vinegar, and beef broth. Bring to a boil and cook for 4 minutes. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Cover and simmer for 1 hour (use meat thermometer to be sure). Remove meat from pot and set aside.
In a medium medium bowl, mix the beef broth, water, French sausage, onion and parsley flakes. Stir all together and pour mixture over beef. Place over medium heat.
Bake uncovered for 2 hours (no broiling allowed), stirring occasionally. After 2 hours, remove sealed lid from pot. Let stand for 5 minutes, then pour broth mixture over meat. Let simmer for 20 minutes, stirring occasionally. Turn heat to low and simmer for 8 to 10 minutes, stirring occasionally. Remove meat from pot and let stand for 4 minutes. If desired, garnish with pineapple slices.