Beef and Tequila Stew

Yields:6 servings
Rate this Recipe
Recipe Cooking TimePreparation20 minutes
Cooking60 minutes
Ready In80 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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Member Review

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Coconut Rice

very good, one of my favorite thai restaurants is 'the king and i' in edmonton canada. they serve the best coconut rice i've ever had. this recipe comes very close to it, however when i made it , i added 2 1/2 t. spoons of sugar instead of one. still not quite as sweet , next time i'll add three. thanx for the recipe.

 
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