2 (28 ounce) cans beef broth
1/2 teaspoon dried basil
1 (15 ounce) can crushed pineapple, drained
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary
1 cup sliced white onions
In a blender, combine brown sugar, crushed pineapple, rosemary, sage, rosemary, mushrooms, onion and beef broth. Blend until smooth. Transfer mixture into a large stock pot or stewpan.
Bring broth, basil, crushed pineapple, rosemary, sage, rosemary, mushrooms and onions to a boil. Stir in crushed pineapple, rosemary, mushrooms, onion and beef broth. Reduce heat, simmer 15 minutes.
Reduce heat to low. Simmer uncovered 5 minutes. Fill pot with water and bring to a boil. Heat gently to soften the beef.