Lebanese Stew
Ingredients
1 pound ground beef, extra lean (1 to 1.5)
28 ounces whole tomatoes 1 can or
4 fresh tomatoes, quartered (4 to 5)
1 lrg onion chopped
10 smalls potatoes cut in ½ or 1 larg
6 mediums carrots sliced (in rounds)
1 medium chopped green pepper *see Note
2 cups chicken broth
cup 1%% low-fat milk bottled or fresh-sq
1 tablespoon dried mint flakes (1 to 2) (to taste)
16 ounces chickpeas, canned
Preparation
1
Preheat oven to 350.
3
In a large Dutch oven or other dish suitable for use in the oven, layer all ingredients in the order listed.
4
Cover with liquids and spices.
5
Bake for 30 minutes.
6
Mix well, and return to oven for another 20 to 30 minutes - check vegetables for tenderness.
7
Serve over couscous, rice, or noodles.
8
By Shari,Submitted by Monika
9
NOTES : Member's Notes: Here's a good winter recipe. Perfect for freezing.
10
I am going to add 1 16 ounce can of chick peas for fiber (425 Calories, 9g Fat, 11g Fibre, only 18%% fat) WW Points = 7 (Helen D.)
11
My husband says if you are going to serve over couscous, that you do not need potatoes, sounds reasonable to me, I am going to save this and make it this winter when it is cold. Helen D.
Tools
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Yield:
4.0 servings
Added:
Friday, February 12, 2010 - 5:08pm
