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Beef and Tequila Stew

 

Beef and Tequila Stew recipe
40

Yield

6

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 34041% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1246mg 52%
Total Carbohydrate 15g 15%
Dietary Fiber 8g 33%
Sugars g
Protein 18g
Vitamin A 62% Vitamin C 65%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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