Tequila Beef Stew

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.

cooking stew meat

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

draining stew meat

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.

cooking onions and bacon

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

everything added to stew pot

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Tequila Beef Stew