Name: Tequila Beef Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds beef boneless chuck, tip or round, cut into 1-inch cubes or pre-cut beef for stews.; ¼ cup flour; ¼ cup vegetable oil; ½ cup onion, chopped or 1 med onion; 2 slices bacon, cut up; 2 cloves minced garlic; ¼ cup carrot, chopped (1 large or 2 small); ¼ cup celery, chopped (1 large or 2 small); ¼ cup tequila; ¾ cup tomato juice; 2 tablespoons chopped fresh cilantro or 2 teaspoons dried; 1½ teaspoon salt; 1 (15.5 ounce) can garbanzo beans sometimes labeled chick peas; 4 cups tomatoes, chopped or 2 (15.5 ounce) cans diced

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With the addition of tequila, tomatoes, and cilantro and trading out the potatoes with chickpeas this is a nice Tex-Mex twist on beef stew to warm you up on a cold winters day.

Stew is nice and easy to make especially if you prepare ahead. Prepare all the ingredients before you start cooking and that will make a low stress cooking environment for you. Open the cans of tomatoes and also open the can of chickpeas and drain off the liquid. Chop all the vegetables and put them in the same bowl in easy reach of the stove.

Yields6 Servings

Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

2 pounds beef boneless chuck, tip or round, cut into 1-inch cubes or pre-cut beef for stews.

¼ cup flour

¼ cup vegetable oil

½ cup onion, chopped or 1 med onion

2 slices bacon, cut up

2 cloves minced garlic

¼ cup carrot, chopped (1 large or 2 small)

¼ cup celery, chopped (1 large or 2 small)

¼ cup tequila

¾ cup tomato juice

2 tablespoons chopped fresh cilantro or 2 teaspoons dried

1½ teaspoon salt

1 (15.5 ounce) can garbanzo beans sometimes labeled chick peas

4 cups tomatoes, chopped or 2 (15.5 ounce) cans diced

Coat beef with flour. Heat oil in 10-inch Dutch oven until hot. Cook and stir beef in oil over medium heat until brown.

Remove beef with slotted spoon and drain on a plate with paper towels or in a colander.

Cook and stir onion and bacon in same pot until bacon is crisp. Drain any excess grease from the pot, then return to the stove and reduce the heat to low.

Stir in beef and remaining ingredients. Heat to boiling, reduce heat. Cover and simmer until beef is tender, about 1 hour.

This recipe freezes well so place any remaining soup in Tupperware and freeze for a future date. I don't even defrost it. I just put it in a pot on the stove on medium and wait for it to get bubbly again about an hour.

CategoryBeef, Soup, StewCuisineAmerican, North American, Tex-MexTags#crock-pot

Ingredients