1 cup beef broth
1/2 cup chopped prepared yellow corn
4 (16 ounce) cans beef stew
4 slices bacon, diced
2 onions, sliced
1/8 cup chopped celery
high ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons distilled orange juice
3 tablespoons poppy seeds
2 tablespoons soy sauce
1 teaspoon red wine vinegar
1/8 teaspoon hot pepper sauce
1/4 teaspoon mustard powder
In a large pot, bring broth and corn to a boil. Reduce heat to low and stir in stew. Cook 5 minutes, stirring constantly, until mixture thickens and coats the back of a metal spoon. Reduce heat to medium. Slowly add bacon, onion, celery and cumin, stirring. Bring to a boil; reduce heat. Cover and simmer 5 minutes, stirring occasionally, until bacon is crisp and onion is tender. Stir in beef and celery mixture. Cover. Reduce heat to high and add bacon, onion, celery and rice. Simmer 10 minutes, stirring occasionally, and serve.
Chop casings off bacon grease; stir in celery, rice and bacon. Add celery sauce. Cover and simmer one minute. Serve soon before serving egg and salad dressing.