4 tablespoons Worcestershire sauce
2 tablespoons Italian-style seasoning
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons dried basil
1 teaspoon chili powder
2 tablespoons dried oregano
salt and pepper to taste
8 ounces french-fried onions
1 cup sliced fresh mushrooms
1 teaspoon dried basil
1 cup sliced fresh mushrooms
7 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried Tarragon
1/2 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried sage
2 tablespoons dried oregano
1 1/2 teaspoons dried sage
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
3 pounds beef chuck
In a medium saucepan over medium heat, combine Worcestershire sauce, Italian-style seasoning, chili powder, garlic powder, basil, oregano, salt and pepper. Bring to a boil, stirring constantly.
While stirring, heat beef in a large skillet over medium heat. Brown on both sides, turning over once. Stir in onions and mushrooms.
Pour sauce into a medium saucepan and stir in potatoes, onions, mushrooms, chives, 1/2 teaspoon basil, roasted garlic, salt and pepper. Mix in beef.
Lower heat to low for 2 to 3 minutes. Remove pan from heat. Stir in beef, onion, mushrooms, basil, garlic, salt and pepper. Stirring constantly, cook for 5 minutes.
Return pan to heat, and add potatoes, onions, mushrooms, basil, garlic, salt and pepper. Cook for 5 minutes or until potatoes are tender.
Return pan to heat, and cook for a further 1 minute to melt the butter oil. Stir potatoes into the meat mixture.
Slice beef into 1 inch cubes. Stir in onion, mushrooms, basil, garlic, salt and pepper. Transfer beef into the saucepan. Add water to the saucepan to cover, and bring to a boil over medium heat. Cover, reduce heat to low, and simmer for 30 minutes.