2 1/2 quarts beef stew boiling water
2 1/2 cups vegetable stock
2 tablespoons milk
2 tablespoons Worcestershire sauce
1 teaspoon chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon black pepper
1/2 teaspoon ground cayenne pepper
3 carrots, shredded
1 egg, lightly beaten
3 tablespoons butter
1 pound lean beef chuck roast
4 bay leaves
1 onion, cut into 1/2 inch cubes
1 (6 ounce) can sliced mushrooms, drained
1/2 cup chopped green onions
3 quarts scallions
1 cup crushed cornflakes cereal
1 1/4 cups diced celery
1 cup dried bread crumbs
1 tablespoon white sugar
5 tablespoons Worcestershire sauce
4 pounds Beef Stew
In a large saucepan over medium heat, combine beef, water, stock and milk. Bring to a boil. Reduce heat to low, and cook 15 minutes to 1 1 hour, stirring occasionally.
Stir pork, onion, mushrooms, green onions, celery, bread crumb mix, sugar, Worcestershire sauce, and beef. Cover, and leave in a warm place (60 degrees to 70 degrees).
In a large pot over high heat, heat beef and celery broth. Stir gently, giving just enough flavor to lighten the dish. Remove bay leaves, and sprinkle with softened Worcestershire sauce. Stir in green onion, mushrooms, celery, bread crumbs, sugar, Worcestershire sauce and roast.
Increase heat to high, and bring to a pot simmer, stirring frequently, until beef is tender. Reduce heat to medium-low, and meat is easily pulled apart. Remove bay leaves, and add beef. Return bay leaves to pot, and stir in celery and mushrooms. Bring to a boil, and cook 30 minutes.
Stir beef mixture into celery and mushrooms, and sprinkle with bread crumbs and rice cereal. Season with salt and pepper, and serve.