2 tablespoons Worcestershire sauce
8 slices bacon
1 pound beef stew meat
2 tablespoons Worcestershire sauce
1 (1 ounce) square unsalted butter
4 green onions, thinly sliced
1 (2.5 ounce) cube beef bouillon, crushed
2 teaspoons hot pepper sauce
1 (6 ounce) can tomato paste
1 (4 ounce) can sliced mushrooms, drained
1 cup corn kernels
1 cup chopped celery
1 teaspoon salt
1 pinch ground black pepper
1 pinch dried bay leaf
In a medium saucepan, combine Worcestershire sauce, bacon, stew meat, Worcestershire sauce, butter, green onions, beef bouillon cube, hot pepper sauce, tomato paste, mushrooms, celery, salt, black pepper, bay leaf. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
Stir meat mixture into the beef broth mixture. Blend in the cheese. Simmer until thickened, about 20 minutes.