1 pound beef stew meat
2 (3 ounce) cans Irish cream
1 cup vegetable broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried minced onion
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons dry white wine
1/2 cup water
1 tablespoon Worcestershire sauce
In a large pot, combine beef, cream, broth, salt, garlic powder, onion, parsley, oregano, basil, wine, water and Worcestershire sauce. Stir together.
Bring to a boil. Reduce heat to low. Simmer for one hour, stirring occasionally, until beef is tender. Reduce heat to medium-low, cover and simmer for 3 to 4 hours.
Stir stew mixture into beef broth and tomatoes and onions. Stir well.