Southwestern Tequila Beef Stew

1 1/2 pounds boneless round steak, cut into bite-size pieces
1/4 cup all-purpose flour
1 teaspoon red chile powder
4 tablespoons olive oil
1 onion, chopped
1 (14 1/2 ounce) can beef broth
1 tablespoon Worcestershire Sauce
1/4 cup tequila
4 cups water
1 (28 ounce) can chopped tomatoes
2 cloves garlic, cut in half
1 jalapeno pepper, chopped
4 medium carrots, sliced
4 medium 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. Serve with your favorite crusty bread.