Beef & Tequila Stew
Beef and Tequila Stew recipe
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef chuck
boneless, cut into 1 inch pieces |
*
|
| ¼ | cup | tequila | * |
| ¼ | cup | all-purpose flour |
|
| ¾ | cup | tomato juice |
|
| ¼ | cup | vegetable oil |
|
| 2 | tablespoons |
cilantro
fresh, snipped |
|
| ½ | cup |
onions
chopped |
|
| 1 ½ | teaspoons | salt |
|
| 2 | each |
bacon
slices, cut up |
*
|
| 15 | ounces | chickpeas (garbanzo beans) |
|
| ¼ | cup |
carrots
chopped |
|
| 4 | cups |
tomatoes
chopped |
|
| ¼ | cup |
celery
chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
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.
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