Beef And Tequila Stew

Beef And Tequila Stew

2 pounds Meat -- *
1/4 cup Unbleached Flour
1/4 cup Vegetable Oil
1/2 cup Onion; Chopped -- 1 Medium
2 each Bacon; Slices -- Cut Up
1/4 cup Carrot -- Chopped
1/4 cup Celery -- Chopped
1/4 cup Tequila
3/4 cup Tomato Juice
2 tablespoons Cilantro; Fresh -- Snipped
1 1/2 teaspoons Salt
15 ounces Garbanzo Beans -- 1 Can
4 cups Tomatoes; Chopped -- 4 Medium
2 each Cloves Garlic -- Finely Chopped

* Meat should be beef boneless chuck, tip or round, cut into 1-inch

Coat beef with flour. Heat oil in 10-inch 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.