Ingredients:
1 1/2 lb. BONELESS ROUND STEAK cut into bite-size pieces
1/4 cup ALL-PURPOSE FLOUR
1 tsp. RED CHILE POWDER
4 Tbsp. OLIVE OIL
1 ONION, chopped
1 can (14 1/2 oz.) BEEF BROTH
1 Tbsp. WORCESTERSHIRE SAUCE
1/4 cup TEQUILA
4 cups WATER
1 can (28 oz.) chopped TOMATOES
2 cloves GARLIC, cut in half
1 JALAPENO, chopped
4 medium CARROTS, sliced
4 medium TURNIPS, peeled, quartered
6 medium POTATOES, peeled, quartered

Source: The Tequila Cook Book
Publisher: Golden West Publishers
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Put flour and red chile powder in a plastic bag, add the beef chunks and shake until coated. Heat oil in a large, heavy Dutch oven or pot, stir in onion, then the beef and brown on all sides. Add beef broth, Worcestershire sauce, tequilla, water, tomatoes, garlic and jalapeno. Cook over medium heat for 1 hour. Add carrots, turnips, and potatoes and cook for another hour or until the vegetables are tender. Serve with generous helpings of French bread.

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