2 pounds beef boneless chuck roast, cut into 1" pieces 1/4 cup gf flour 1/4 cup vegetable oil 1 onion, chopped 2 slices gf bacon, chopped 1 can garbanzo beans, drained 4 tomatoes, chopped 1 carrot, chopped 1 celery stalk, chopped 3/4 cup gf tomato juice, gf beef stock or water 1/4 cup tequila 2 cloves garlic, minced 2 Tablespoons cilantro, chopped About 1-1/2 teaspoons salt
Directions
Dredge beef with flour.
Heat a large heavy skillet or saucepan, add oil. Cook beef pieces in 2-3 batches, stirring until browned. Remove from pan.
Add bacon and cook until crisp. Add beef back to pan and add all remaining ingredients. Heat to boiling, reduce heat to simmer. Cover and simmer for 2 hours.
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