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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Beef And Tequila Stew
Categories: Stews Vegetables Meats Mexican
Servings: 6
2 lb Meat; * 1/4 c Unbleached Flour
1/4 c Vegetable Oil 1/2 c Onion; Chopped, 1 Medium
2 ea Bacon; Slices, Cut Up 1/4 c Carrot; Chopped
1/4 c Celery; Chopped 1/4 c Tequila
3/4 c Tomato Juice 2 T Cilantro; Fresh, Snipped
1 1/2 t Salt 15 oz Garbanzo Beans; 1 Can
4 c Tomatoes; Chopped, 4 Medium 2 ea Cloves Garlic;Finely
Chopped
* Meat should be beef boneless chuck, tip or round, cut into 1-inch
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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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