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Beef and Tequila Stew
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 | Preparation | 15 minutes |
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| Cooking | 1 hours |
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| Ready In | 1 hours |
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Ingredients
| 2 |
pounds |
meat |
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| 1/4 |
cup |
tequila |
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| 1/4 |
cup |
flour, all-purpose |
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| 3/4 |
cup |
tomato juice |
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| 1/4 |
cup |
vegetable oil |
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| 2 |
tablespoons |
cilantro |
fresh, snipped |
| 1/2 |
cup |
onion |
chopped |
| 1 1/2 |
teaspoons |
salt |
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| 2 |
each |
bacon |
slices, cut up |
| 15 |
ounces |
chickpeas (garbanzo beans) |
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| 1/4 |
cup |
carrot |
chopped |
| 4 |
cups |
tomatoes |
chopped |
| 1/4 |
cup |
celery |
chopped |
| 2 |
cloves |
garlic |
peeled and minced |
Directions
*Meat should be beef boneless chuck, tip or round, cut into 1-inch cubes 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.
Member Review
Oat Bran Russian Black Bread
Something is missing in the following instructions!:
"Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes)."
Where are the steps for 1)letting the dough rest 2)kneading? 3)do you just let it rise once until it holds an imprint? does that mean let it double, then just pop it in the oven?
Please, if this is your recipe or you have tried it, let us all know how the details. I tried this recipe with rapid rise yeast and I think the yeast foamed too quickly before I could get it mixed in. The ingredients taste great and are super healthy, but I got a very minimal rise out of the dough even after lettting it rise 3 times the suggested time...so something is missing here. thanks, Boomerz
Reviewed by boomerz
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