Josh's Beef & Tequila Stew

Tequila in a stew might raise an eyebrow, but it works the same way wine does in a braise. The alcohol cooks off, leaving behind a sharp, agave-tinged brightness that lifts the rich beef chuck and smoky bacon out of heavy territory.

Browning the flour-coated beef in hot oil first creates a golden crust on each piece that adds toasty depth to the braising liquid. Removing the beef before crisping the bacon and onions in the same skillet layers more flavor into the fond building on the pan bottom.

Chickpeas instead of the usual potatoes give this stew a Southwestern identity. They hold their shape through the full hour of simmering and add a nutty, creamy bite that pairs well with the chopped tomatoes and tomato juice.

Fresh cilantro snipped into the pot ties the whole thing together with a bright, herbal finish that keeps the stew feeling fresh despite the long braise.

Pro Tips

• Brown the beef in batches if your skillet isn’t large enough to hold all the pieces without crowding. Overcrowding steams the meat instead of searing it
• The flour coating on the beef thickens the stew naturally as it simmers, so there’s no need for a separate thickener
• Drain the beef after browning to remove excess oil before it goes back in with the other ingredients
• This stew improves overnight in the fridge as the flavors continue to develop

Variations

• Add a diced jalapeño with the onions for extra heat
• Stir in a can of diced green chiles and a squeeze of lime juice for a more pronounced Southwestern flavor
• Swap chickpeas for pinto or black beans for a heartier, more traditional Tex-Mex feel