Beef And Tequila Stew

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The Mexican influences of fresh chopped cilantro and tequila really make this stew.

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Ingredients

  • 2 lbs. boneless chuck, tip or round, cut into 1-inch pieces
  • 1/4 C. Unbleached Flour
  • 1/4 C. Vegetable Oil
  • 1/2 C. Onion; Chopped, 1 Medium
  • 2 each Bacon; Slices, Cut Up
  • 1/4 C. Carrot, Chopped
  • 1/4 C. Celery, Chopped
  • 1/4 C. Tequila
  • 3/4 C. Tomato Juice
  • 2 Tbs. Cilantro; Fresh, Snipped
  • 1-1/2 tsp. Salt
  • 15 oz. white Beans- 1 Can
  • 4 C. Tomatoes; Chopped- 4 Medium
  • 2 each Cloves Garlic- Finely Chopped

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Directions

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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