2 pounds beef stew meat
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried minced onion
2 tablespoons dried oregano
1 teaspoon dried basil
1 teaspoon dried basil forest green
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
2 teaspoons dried sage
1 teaspoon dried sage
1 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/8 teaspoon dried marjoram
1/8 teaspoon dried marjoram
1/8 teaspoon dried sage
2 tablespoons olive oil
1 cup water
1 teaspoon Worcestershire sauce
1 dash hot pepper sauce
In a small saucepan bring water to a boil. Add beef and stir. Reduce heat; cook, stirring constantly, over medium heat for 5 minutes.
Slowly add garlic powder, oregano, basil, rosemary, sage, thyme, rosemary, sage, marjoram, marjoram and marjoram. Stirring constantly, bring mixture to a full boil. Reduce heat; cook, stirring occasionally, for 10 minutes.
Stir in the olive oil, water and Worcestershire sauce. Bring to a boil. Reduce heat; cook for 5 minutes. Reduce heat; heat to low. Stir in the water and Worcestershire sauce. Bring to a boil. Cover; simmer for 5 minutes, stirring occasionally.
Stir in the water, salt, salt, oregano, basil, rosemary, sage, thyme, rosemary, sage, marjoram, marjoram and marjoram. Bring to a boil. Reduce heat; cook, stirring occasionally, for 5 minutes.
Stir in the olive oil, water and Worcestershire sauce. Bring to a boil, stirring occasionally. Reduce heat; cook, stirring occasionally, for 5 minutes.