Beef and Tequila Stew

• 2 pounds beef chuck boneless, cut into 1 inch pieces
• 1/4 cup tequila
• 1/4 cup flour, all-purpose
• 3/4 cup tomato juice
• 1/4 cup vegetable oil
• 2 tablespoons cilantro fresh, snipped
• 1/2 cup onions chopped
• 1 1/2 teaspoons salt
• 2 each bacon slices, cut up
• 15 ounces chickpeas (garbanzo beans)
• 1/4 cup carrots chopped
• 4 cups tomatoes chopped
• 1/4 cup celery chopped
• 2 cloves garlic peeled and minced

1. Meat should be beef boneless chuck, tip or round, cut into 1-inch cubes.
2. Coat beef with flour.
3. Heat oil in 10-inch skillet until hot.
4. Cook and stir beef in oil over medium heat until brown.
5. Remove beef with slotted spoon and drain.
6. Cook and stir onion and bacon in same skillet until bacon is crisp.
7. Stir in beef and remaining ingredients.
8. Heat to boiling; reduce heat.
9. Cover and simmer until beef is tender, about 1 hour.

beef chuck, tequila, flour, tomato juice, vegetable oil, cilantro, onions, salt, bacon, chickpeas, carrots, tomatoes, celery, garlic

Taken from recipeland.com/recipe/v/beef-tequila-stew-36969 (may not work)