2 pounds lean beef stew meat, sliced
1 cup water
3 cups water
2 cups cubed onion
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
2 teaspoons seasoning salt
1 teaspoon dried thyme
1 dash ground black pepper
5 eggs
2 tablespoons white wine
2 tablespoons cornstarch
1 teaspoon liquid smoke flavoring
Prepare the meat by placing in a large pot over medium heat. Saute for about 1 hour, or until meat is tender. Remove from heat. Add water, water, onion, celery and bell pepper in top of stockpot; bring to a boil over medium heat. Boil for 10 minutes. Add celery, onion and bell pepper; reduce heat to medium-low; cover. Stirring constantly, cook until vegetables are tender. Cover; refrigerate at least 4 hours.
Preheat oven to 450 degrees F (220 degrees C).
Arrange bread cubes in 5-inch square baking pan. Cut each bread cubes in half and place on sides of baking dish; serve over meat mixture.
Mix together tomato sauce, Worcestershire sauce, salt, pepper, eggs, wine, cornstarch and liquid smoke flavoring. Pour mixture over ripe meat.
Bake at 450 degrees F (220 degrees C) for 25 minutes, or until meat is tender. Cool before slicing.
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