Shelly's Recipe

BEEF AND TEQUILA STEW

Category: Stews

2 pounds boneless beef chuck, tip or round, cut into 1-inch cubes
1/4 cup unbleached flour
1/4 cup vegetable oil
1/2 cup onion, chopped (1 medium)
2 bacon slices, cut up
4 cups chopped tomato (4 medium)
1 (15 ounce) can garbanzo beans, drained
3/4 cup tomato juice
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup tequila
2 tablespoons snipped fresh cilantro
2 cloves garlic, finely chopped
1 1/2 teaspoons salt

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; set aside.

Cook and stir onion and bacon in same skillet until bacon is crisp.

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

Makes 6 servings