Recipe - Beef And Tequila Stew

2 pound Meat; *
One fourth cup Vegetable Oil
2 Bacon; Slices, Cut Up
One fourth cup Celery; Chopped
Three fourths cup Tomato Juice
1 One half teaspoon Salt
4 cup Tomatoes; Chopped, 4 Medium
One fourth cup Unbleached Flour
One half cup Onion; Chopped, 1 Medium
One fourth cup Carrot; Chopped
One fourth cup Tequila
2 tablespoon Cilantro; Fresh, Snipped
15 ounce Garbanzo Beans; 1 Can
2 Cloves Garlic;Finely Chopped

* Meat should be beef boneless chuck, tip or round, cut into 1inch Coat
beef with flour. Heat oil in 10inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini