Beef and Tequila Stew
Beef and Tequila Stew recipe 40
40
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.
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?