Josh's Beef & Tequila Stew
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef chuck
boneless, cut into 1 inch pieces |
|
| ¼ | cup |
unbleached all-purpose flour
|
|
| ¼ | cup |
vegetable oil
|
|
| ½ | cup |
onions
chopped |
|
| 2 | slices |
bacon
cut up |
|
| ¼ | cup |
carrots
chopped |
|
| ¼ | cup |
celery
chopped |
|
| ¼ | cup |
tequila
|
* |
| ¾ | cup |
tomato juice
|
|
| 2 | tablespoons |
cilantro
fresh, snipped |
|
| 1 ½ | teaspoons |
salt
|
|
| 15 | ounces |
chickpeas (garbanzo beans)
|
|
| 4 | cups |
tomatoes
chopped |
|
| 2 | each |
garlic cloves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef chuck
boneless, cut into 1 inch pieces |
|
| 59 | ml |
unbleached all-purpose flour
|
|
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
onions
chopped |
|
| 2 | slices |
bacon
cut up |
|
| 59 | ml |
carrots
chopped |
|
| 59 | ml |
celery
chopped |
|
| 59 | ml |
tequila
|
* |
| 177 | ml |
tomato juice
|
|
| 3E+1 | ml |
cilantro
fresh, snipped |
|
| 7.5 | ml |
salt
|
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
|
|
| 946 | ml |
tomatoes
chopped |
|
| 2 | each |
garlic cloves
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.
