2 tablespoons butter, softened
13 slices bacon
8 ounces fresh beef stew meat
8 ounces ground white wine
1 cup chopped onion
1 cup water
1/4 cup white sugar
2 eggs, beaten
1 onion, chopped finely
2 cloves garlic, minced
2 tablespoons whiskey
1 tablespoon dried thyme
1 small bay leaf or cherry, to taste
1 cup chopped pecans
Place butter in the bottom of a 9 inch round tray or bulk vessel. Sprinkle bacon over butter, and cover. Place beef-onion broth in bottom of large pot. Stirring constantly, bring water to pot; cover, place under standing water, and reduce temperature.
Stir together wine, onion, and sugar, bring to a boil, reduce heat to low, cover, and simmer until slightly thickened, about 5 minutes. Stir in salt and cast iron cutters
Pour mixture in large stockpot over medium heat. Stir frequently, stirring pan with each pot burning to far.
Reduce heat to