1/2 (2 1/2 inch) thick slice bacon
1 (10.5 ounce) can condensed Cheddar cheese soup
3 cups vegetable broth
1 (4 25 ounce) can unpeached tomatoes
salt and pepper to taste
1/2 cup coarse cornmeal
In a large pot over medium heat, fry bacon and cheese soup until simmering. Stir in broth and tomatoes and salt and pepper. Simmer for about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Shape beef into 4 bone-in pieces. Arrange one piece in each casserole, other pieces should be fine, and repeat.
Layer each piece with sauce, onion, tomato mixture, salt and pepper. Top with cornmeal, sprinkle each with tomato.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes are tender.