Scoop the beef onto a plate and stir the onions into the fat remaining in the pan. Cook, stirring once or twice, until soft, 3 to 4 minutes. Return the meat to the pan and add the broth, water and salt. Bring to a boil. Adjust the heat to simmering, cover the pan and simmer over low heat until the meat is fork tender, 1 to 1 1/4 hours.