Beef & Tequila Stew

Recipe Ingredients

2 lbs	908g / 32oz	Meat - *
1/4 cup	59ml	Vegetable oil
2		Bacon; slices - cut up
1/4 cup	27g / 1oz	Celery - chopped
3/4 cup	177ml	Tomato juice
1 1/2 teaspoons	7.5ml	Salt
4 cups	250g / 8.8oz	Tomatoes; chopped - 4 medium
1/4 cup	15g / 0.5oz	Unbleached flour
1/2 cup	31g / 1.1oz	Onion; chopped - 1 medium
1/4 cup	27g / 1oz	Carrot - chopped
1/4 cup	59ml	Tequila
2 tablespoons	30ml	Cilantro; fresh - snipped
15 oz	426g	Garbanzo beans - 1 can
2		Garlic - finely chopped

Recipe Instructions

* Meat should be beef boneless chuck, tip or round, cut into 1-inch 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.

Source:
Vera Yucha

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