2 pounds beef stew meat, cut into 1 inch cubes
1 medium onion, cut into 1/2 inch slices
1 medium head cabbage, cut into 1/2 inch strips
2 tablespoons olive oil
1 cup water
salt and pepper to taste
2 tablespoons dried oregano
1 cup dried basil
1 cup dry white wine
3 slices bacon, diced
1 cup heavy cream or milk
1 cup chopped celery
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1 pinch garlic salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2 teaspoons dry mustard
1 teaspoon dried marjoram
In a saucepan bring 2 cups water to a boil. Add carrot and celery, and stir. Reduce heat to low, and simmer for 1 hour.
Stir beef cubes, onion and cabbage into the pot. Simmer 15 minutes, stirring occasionally, until cabbage is wilted. Stir in 1/2 cup olive oil, 1 cup water, salt and pepper. Bring to a boil, then reduce heat and simmer 10 minutes more, stirring occasionally.
Pour in wine, bacon, heavy cream, celery, Worcestershire sauce, garlic powder, and garlic salt. Bring to a slow boil, stirring occasionally, until thickened. Stir in wine mixture, bacon, cream and celery mixture. Bring to a boil. Reduce heat to medium low, and simmer 2 to 3 minutes more, stirring occasionally.
Stir into meat mixture. Heat through.