Prep Time: 15 minutes
Cooking Time: 1 hour 10 minutes
Beef, bacon, Rotel diced tomatoes with green chilies, AND tequila? Sign me up!
2 lbs. beef boneless chuck or round steak, cut into 1-inch cubes
1/4 cup all-purpose flour
1/4 cup vegetable oil
1 med. onion, chopped
3 slices bacon, cut into 2-inch pieces
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/4 cup tequila
3/4 cup tomato juice
2 Tbs. fresh cilantro, snipped
1 1/2 tsp. salt
1 can (16 oz.) pinto beans
2 cans (10 oz.) Rotel diced tomatoes and green chilies
2 cloves garlic, finely chopped (how to)
1. In a medium bowl combine flour and beef cubes; toss to coat completely.
2. Heat oil over medium heat in a large sauté pan. Cook and stir beef in oil until brown. Remove beef with slotted spoon and drain pan.
3. Cook and stir onion and bacon in same sauté pan until bacon is crisp.
4. Stir in beef and remaining ingredients. heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. Serve with homemade cornbread.
Without question my favorite stew at this point in my life. This stew rocks socks!