---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Beef & Tequila Stew
  Categories: Stews, Vegetables, Meats, Mexican
       Yield: 6 servings
  
       2 lb Meat; *                           1/4 c  Tequila
     1/4 c  Unbleached Flour                  3/4 c  Tomato Juice
     1/4 c  Vegetable Oil                       2 tb Cilantro; Fresh, Snipped
     1/2 c  Onion; Chopped, 1 Medium        1 1/2 ts Salt
       2 ea Bacon; Slices, Cut Up              15 oz Garbanzo Beans; 1 Can
     1/4 c  Carrot; Chopped                     4 c  Tomatoes; Chopped, 4 Medium
 	1/4 c  Celery; Chopped			   2 ea Cloves Garlic;Finely
    Chopped
  
   *    Meat should be beef boneless chuck, tip or round, cut into 1-inch
        cubes. ~------------------------------------------------------
   ~----------------- 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.
  
 -----