4 teaspoons Worcestershire sauce
2 1/2 teaspoons chicken bouillon granules
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
6 beef chuck loin
8 carrots, peeled and sliced
7 ounces Monterey Jack cheese, shredded
1 onion, diced
2 tablespoons hot pepper sauce
2 cloves garlic, minced
2 potatoes, peeled and cubed
1 quart chicken stock, divided
2 teaspoons Worcestershire sauce
2 cups water
2 cups beef broth
4 tablespoons soy sauce
3 pounds beef chuck roast
1 pound steaks beef
2 teaspoons vegetable oil
1 teaspoon brown sugar
2 tablespoons distilled white vinegar
In a medium bowl, mix Worcestershire sauce, Chicken bouillon granules, Salt, basil and parsley. Stir in the beef, Monterey Jack cheese, onion, hot pepper sauce and garlic. Sprinkle with potatoes.
Heat 1 quartered oil and 1/2 cup vegetable stock in the slow cooker.
Pour 1 cup beef broth and 2 cups water into a large stockpot, and add 8 cubes beef. Render excess fat and pour over the beef cubes. Add 6 beef halves, and stir over the broth.
Add 2 cups chicken stock, and stir into the liquid stew. Simmer on low for 5 to 6 hours, stirring occasionally.
While the beef is simmering, cook in 1/2 cup water, stirring occasionally, until mixture comes to a full rolling boil. Then pour into a medium saucepan and let cook until very thick. Pour sauce over the stew mixture.
In a large bowl, combine 1 cup chicken stock and brown sugar, and mix together. Add 1/2 cup water. Mix thoroughly, and stir into the stew mixture. Return beef to pot, and bring to a boil. Cover and simmer for 45 minutes.
Remove river from casings. Mix brown sugar with remaining 2 cups water in a small saucepan. Remove casings. Place brown sugar mixture in a medium saucepan. Heat gently over medium heat, stirring constantly. Remove from heat.
Return bell pepper slices to pot. Warm with 1/2 cup water, stirring constantly. Add beef, 4 carrots, 3 onions and 2 tablespoons hot pepper sauce to pot. Cover and simmer for 45 minutes or until vegetables are tender. Pour in enough volume to work with.
Lower the beef in the stew mixture and stir in 1 cup water. Bring to a boil, then mix in the remaining 2 cups broth. Simmer for 10 minutes.
Stir in medley of vegetables and 1 cup potatoes. Stirring vigorously, bring to a boil, and continue to come to a boil for 5 minutes. Reduce heat to low and simmer for 2 minutes.
Chop chicken leg quarters. Stir in white sugar and vinegar. Transfer the meat fat to a separate serving plate.
Stir in bourbon and bread crumbs. Pour whiskey over meat. Cover, and refrigerate for 24 hours or overnight before serving.