2 pounds beef stew meat
4 eggs
1 cup cold water
1 cucumber
1 leaf onion, quartered, roughly chopped
1 green bell pepper, quartered, roughly chopped
1/2 cup carrot, quartered, roughly chopped
4 teaspoons salt
3 tablespoons fried garlic
1 teaspoon Worcestershire sauce
3 bay leaves
1/2 teaspoon white sugar
1 teaspoon onion powder
Preheat oven to 350 degrees F. Place meat and 1 cup of water in a large skillet over medium heat. Bring to a boil, then reduce heat to low and simmer for 50 to 60 minutes.
Meanwhile, prepare the seasoning packets by combining canned or unpacked mushrooms, celery, carrots and bacon fat in a medium bowl. Drain liquid.
In a 9x13 inch baking alcove, put prepared packets at baking temperature. Bake 15 minutes or until meat is cooked through and juices run clear. Lightly grease an 8x8 inch baking dish.
While broth is boiling beat eggs until they form stiff peaks. Return the eggs to the pan and mix in water, salt, garlic powder, Worcestershire sauce and bay leaves. Cover and turn meat and stock for 5 to 10 minutes and cheese.
Stir vegetables into the sauce and cook until soft; reduce heat. Bring the sauce to a boil and cook meat (without brushing vegetables). Heat into the oven for about 4 to 5 minutes, or until cheese is melted.