1 teaspoon dried parsley
1/8 teaspoon of garlic powder
The final result is a thick, rich and hearty soup/stew/ stouwp. Very flavorful and rich--with beef so tender it falls apart.
I served it with some take and bake french bread -slathered in butter of course-- and a big ol' glass of moo juice. Not too shabby for less than 15 minutes of pep time, eh?