------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Beef And Tequila Stew
 Categories: Stews Vegetables Meats Mexican  
   Servings:  6
       2 lb Meat; *                           1/4 c  Unbleached Flour  
     1/4 c  Vegetable Oil                     1/2 c  Onion; Chopped, 1 Medium  
       2 ea Bacon; Slices, Cut Up             1/4 c  Carrot; Chopped  
     1/4 c  Celery; Chopped                   1/4 c  Tequila  
     3/4 c  Tomato Juice                        2 T  Cilantro; Fresh, Snipped  
   1 1/2 t  Salt                               15 oz Garbanzo Beans; 1 Can  
 	    4 c  Tomatoes; Chopped, 4 Medium	     2 ea Cloves Garlic;Finely
   *    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.