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| Home -> [Beef, Casseroles, Entrees, Meats, Soups & Stews, Vegetables] -> [Beef & tequila stew Recipe] |
Beef & tequila stew
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Casseroles, Entrees, Meats, Soups & Stews, Vegetables |
Rating: |
no rating. |
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Ingredients:
| 2
| lbs | Meat, * | | 1/4
| cup | Vegetable Oil | | 2
| | Bacon, Slices, Cut Up | | 1/4
| cup | Celery, Chopped | | 3/4
| cup | Tomato Juice | | 1 1/2
| tsp | Salt | | 4
| cup | Tomatoes, Chopped, 4 Medium | | 1/4
| cup | Unbleached Flour | | 1/2
| cup | Onion, Chopped, 1 Medium | | 1/4
| cup | Carrot, Chopped | | 1/4
| cup | Tequila | | 2
| tbsp | Cilantro, Fresh, Snipped | | 15
| oz | Garbanzo Beans, 1 Can | | 2
| | Cloves Garlic, Finely Chopped |
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Procedures:
| 1 | * meat should be beef boneless chuck, tip or round, cut into 1-inch coat beef with flour. | | 2 | Heat oil in 10-inch skillet until hot. | | 3 | Cook and stir beef in oil over medium heat until brown. | | 4 | Remove beef with slotted spoon and drain. | | 5 | Cook and stir onion and bacon in same skillet until bacon is crisp. | | 6 | Stir in beef and remaining ingredients. | | 7 | Heat to boiling; reduce heat. | | 8 | Cover and simmer until beef is tender, about 1 hour |
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