Lebanese Stew

Name: Lebanese Stew
Ingredients: 1 pound ground beef extra lean, 1 to 1.5; 28 ounces tomatoes whole, or 1 can; 4 fresh tomatoes quartered, 4 to 5; 1 onions chopped; 10 potatoes smalls, cut in 1/2 or 1 larg; 6 carrots mediums, sliced, in rounds; 1 green pepper medium chopped, *see Note; 2 cups chicken broth; 1 cup 1% low-fat milk bottled or fresh-sq; 1 tablespoon dried mint 1 to 2, to taste; salt; pepper; 16 ounces chickpeas canned

13 ingredients

7 steps

Ingredients

1 pound ground beef extra lean, 1 to 1.5
28 ounces tomatoes whole, or 1 can
4 fresh tomatoes quartered, 4 to 5
1 onions chopped
10 potatoes smalls, cut in 1/2 or 1 larg
6 carrots mediums, sliced, in rounds
1 green pepper medium chopped, *see Note
2 cups chicken broth
1 cup 1% low-fat milk bottled or fresh-sq
1 tablespoon dried mint 1 to 2, to taste
salt
pepper
16 ounces chickpeas canned

Directions

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.