1 1/2 pounds boneless round steak, cut into bite-size pieces
1/4 cup all-purpose
1 teaspoon red chile powder
4 tablespoons olive oil
1 onion, chopped
1 (14 1/2 ounce) can beef broth
1 tablespoon Worcestershire Sauce
4 cups water
1 (28 ounce) can chopped tomatoes
2 cloves garlic,
cut in half
1 jalapeno pepper, chopped
4 medium carrots, sliced
turnips, peeled, quartered
6 medium potatoes, peeled, quartered
Put flour and red chile powder into a zip-type plastic bag. Add beef chunks
and shake until coated.
Heat oil in a large, heavy Dutch oven or pot. Stir in onion and beef and
brown on all sides. Add beef broth, Worcestershire sauce, tequila, 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.