2 lb Beef chuck; in 1" chunks
1/4 c Unbleached flour
1/4 c Oil
1/2 c Onion; chopped
2 sl Bacon; diced medium
1/4 c Carrot; chopped
1/4 c Celery; chopped
1/4 c Tequila
3/4 c Tomato juice
2 tb Fresh cilantro; snipped
1 1/2 ts Salt
15 oz Can garbanzo beans
4 c Tomatoes; chopped
2 cl Garlic; fine chopped
Coat beef with flour. Heat oil in 10" 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.
