Beef and Tequila Stew

  • 2 lbs Meat*
  • 1/4 cup Tequila
  • 1/4 cup Unbleached Flour
  • 3/4 cup Tomato Juice
  • 1/4 cup Vegetable Oil
  • 2 Tbsp Cilantro, Fresh, snipped
  • 1/2 cup Onion, chopped
  • 1 1/2 tsp Salt
  • 2 Bacon, Slices, cut up
  • 15 oz. Garbanzo Beans
  • 1/4 cup Carrot, chopped
  • 4 cup Tomatoes, chopped
  • 1/4 cup Celery, chopped
  • 2 Cloves Garlic, fine chopped image placeholder

* Meat should be beef boneless chuck, tip or round, cut into 1-inch chunks. Coat beef with flour. Heat oil in 10-inch skillet until hot.

Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain. Cook and stir onion and bacon in same skillet until bacon is crisp.

Stir in beef and remaining ingredients. heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.

Servings: 2 to 4
Submitted by: Recipe Group Member