1 pound beef stew meat
1/2 cup quartered onion
1 cup beef broth
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup vegetable oil
1 clove garlic, minced
1 (16 ounce) can tomato juice
3 tablespoons Worcestershire sauce
1 teaspoon salt
3 teaspoons beef bouillon granules
1 teaspoon dried thyme
1 teaspoon dried rosemary, sliced into 1/4 inch slices
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon dried sage
2 teaspoons dried parsley
1 teaspoon paprika
Place the beef in a large pot and pour in enough water to cover. Bring to a boil over medium heat, and then reduce heat to low. Cover, and simmer covered for 45 minutes.
Stir the onion and broth into the pot. Let simmer, stirring occasionally, for 1 hour. Heat the remaining water and brown. Add the tomato juice and Worcestershire sauce, then stir in the mushroom soup, vegetable oil, garlic, tomatoes, Worcestershire sauce, salt, bouillon, thyme, rosemary, sage, salt, dill, parsley, paprika and any unknown spices or herbs. Adjust seasonings and seasonings to your taste. Reduce heat to medium-low and simmer a few minutes, stirring occasionally, for 10 minutes, or until beef is no longer pink and vegetables are tender. Cool, and serve.