1/2 cup butter, softened
1/3 cup vegetable oil
1 large onion, cut into 1/2 inch strips
1 cup whole celery, cut into 1/2 inch strips
2 large carrots, sliced into 1/2 inch strips
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon chicken bouillon granules
1 cup sliced fresh mushrooms
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried lemon verbena
1 teaspoon salt
1 (6 ounce) can sliced small shrimp, drained
In a medium saucepan, heat butter and oil over medium heat. Saute onion and celery for 5 minutes, stirring occasionally. Remove from heat and place in a large bowl with the celery and carrots. Mix together. Stir in the olive oil, Worcestershire sauce, chicken bouillon granules and mushrooms. Stir thoroughly and mix into the bottom of the large pot. Divide the mixture among 4 individually sealed envelopes and place one envelope on the bottom of each envelope. Place one envelope over the mushrooms in the pot, top edges up, and seal edges together.
Heat remaining butter or vegetable oil in a large skillet over medium heat. Saute onions and celery for 2 minutes, stirring occasionally. Remove from heat and stir in the Worcestershire sauce, lemon verbena and salt. Cook, stirring occasionally, for about 2 minutes, or until onions are tender. Transfer over the beef and vegetables in the pot, sprinkle with the shrimp. Cover pot and simmer for 2 hours.