1Trim excess fat from beef. Rub Dutch oven with fat.
2Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
3Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
4Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.