Shelly's Recipe

BEEF AND TEQUILA STEW

Category: Stews

2 lbs beef boneless chuck, tip or round, cut into 1-inch
1/4 cup unbleached flour
1/4 cup vegetable oil
1 medium onion chopped (about 1/2 cup)
2 each bacon; slices, cut up
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/4 cup tequila
3/4 cup tomato juice
2 tbsp cilantro; fresh, snipped
1 1/2 tsp salt
1 (15 oz) can garbanzo beans,
4 cups tomatoes; chopped, 4 medium
2 each cloves garlic, finely chopped

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. Serves 6-8