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---------- Recipe via Meal-Master (tm) v8.02
Title: Beef & Tequila Stew
Categories: Stews, Vegetables, Meats, Mexican
Yield: 6 servings
2 lb Meat; * 1/4 c Tequila
1/4 c Unbleached Flour 3/4 c Tomato Juice
1/4 c Vegetable Oil 2 tb Cilantro; Fresh, Snipped
1/2 c Onion; Chopped, 1 Medium 1 1/2 ts Salt
2 ea Bacon; Slices, Cut Up 15 oz Garbanzo Beans; 1 Can
1/4 c Carrot; Chopped 4 c Tomatoes; Chopped, 4 Medium
1/4 c Celery; Chopped 2 ea Cloves Garlic;Finely
Chopped
* 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.
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