Lebanese Stew
By: Anonymous
Published: Friday, February 12, 2010 - 5:08pm

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)
Salt and pepper to taste
16 ounces chickpeas, canned

Preparation

1 Preheat oven to 350. 2 Brown ground meat and drain off fat. 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.