Beef and Tequila Stew
|
|
 | Preparation | 20 minutes |
|---|
| Cooking | 60 minutes |
|---|
| Ready In | 80 minutes |
|---|
|
Ingredients
| 2 |
pounds |
beef chuck |
boneless, cut into 1 inch pieces |
| 1/4 |
cup |
flour, unbleached all-purpose |
|
| 1/4 |
cup |
vegetable oil |
|
| 1/2 |
cup |
|
onion chopped |
| 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 |
tablespoons |
cilantro |
fresh, snipped |
| 1 1/2 |
teaspoons |
salt |
|
| 15 |
ounces |
chickpeas (garbanzo beans) |
|
| 4 |
cups |
tomatoes |
chopped |
| 2 |
cloves |
garlic |
finely chopped |
Directions
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.
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