3 bulb garlic, chopped
1/2 onion, chopped
1 tablespoon brandy
3 tablespoons beef broth
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon ground nutmeg
3 quart broth
1/4 pound bok choy or string bean fillets
1 (14.5 ounce) can beef broth
4 sprigs fresh chives, chopped
Cut garlic into 2 inch slices and place slices in a small resealable plastic bag. In a large saucepan, heat wine with water to a boil. Add beef broth, Worcestershire sauce, salt, oregano, basil and rosemary and bring to a boil over medium heat. Reduce heat, add broth, Worcestershire sauce, salt, oregano, basil and rosemary. Reduce heat, cover and simmer 2 minutes. Add choy and string bean fillets and stir to coat. Add beef broth, bok choy or string bean fillets, beef broth, celery, chives and 1/3 of the celery. Bring to a boil. Adjust salt, pepper, garlic, oregano and basil.
Add all ingredients to the celery and green pepper so they are evenly coated. Simmer in a slow cooker for 1 hour or until vegetables are tender and flavors are well blended.