Beef and Tequila Stew
Keys: Stew Vegetables Meats Alcoholic Stews Casseroles Mexican Mexico
Mex Central American Yield: 6 Servings
Ingredients:
2 lb Meat, *
1/4 cup Vegetable Oil
2 x Bacon, Slices, Cut Up
1/4 cup Celery, Chopped
3/4 cup Tomato Juice
1 1/2 tsp Salt
4 cup Tomatoes, Chopped, 4 Medium
1/4 cup Unbleached Flour
1/2 cup Onion, Chopped, 1 Medium
1/4 cup Carrot, Chopped
1/4 cup Tequila
2 tbl Cilantro, Fresh, Snipped
15 oz Garbanzo Beans, 1 Can
2 x Cloves Garlic,Finely Chopped
Method:
* 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.
~Angelique~
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