1 1/2 cups water
1 pound lean beef, cut into 1 inch cubes
1 cup butter
3 cloves garlic, minced
3 1/2 cups carrots, thinly sliced
2 cubes chicken bouillon
1 teaspoon dried red chile paste
3 cups broth
1/2 cup chopped onion
3 tablespoons dried basil
2 teaspoons dried oregano
1 teaspoon dried rosemary
3 tablespoons dried oregano
In a medium saucepan, combine water, beef cubes, butter, garlic, carrots, chicken bouillon cubes, dried chile paste, broth, onion, basil, oregano, and rosemary.
Bring to a boil, reduce heat to medium-low, and simmer for 15 to 20 minutes, stirring constantly.