2 tablespoons Worcestershire sauce
1 tablespoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried basil (optional)
1 teaspoon dried rosemary
2 tablespoons dried oregano
1 teaspoon dried basil (optional)
1 cup beef stock
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh parsley
1 (4 pound) can beef broth
1 (12 ounce) can beef broth, blackened
1 (12 ounce) package split french baguette, cooked, divided
1 tablespoon butter or margarine
1 tablespoon chopped fresh parsley
In a medium saucepan bring 2 tablespoons Worcestershire sauce, garlic powder, dry mustard, oregano, basil, rosemary, oregano, basil, beef stock, parsley, and beef broth to a boil. Reduce heat, cover, and simmer 20 minutes.
In a large mixing bowl combine the 2 tablespoons Worcestershire sauce, 1 tablespoon garlic powder, rosemary, 1 tablespoon black pepper, beef stock, carrot, and parsley. Pour mixture over beef stew. Heat to boiling. Reduce heat to low, cover, and simmer 15 minutes. Remove from heat and stir in butter or margarine. Mix 2 minutes and pour over stew. Continue to heat through.