Ingredients
- 12 ounces beef chuck roast (stew meat),
excess fat trimmed, cut into 1-inch cubes
1 red onion, diced (about 11⁄2 cups)
3 large carrots, peeled and cut into ¾-inch
dice (2 cups)
4 garlic cloves, peeled and halved
2 tbsp no-salt-added tomato paste
1⁄4 cup red-wine vinegar or leftover red wine
11⁄2 cups low-sodium beef stock
1 tsp chili powder
1 tsp dried thyme or 3 fresh sprigs
6 corn tortillas, baked until crispy
1 cup canned chickpeas, rinsed and drained
1 tbsp chopped cilantro
1 banana pepper, diced
2 tbsp low-fat Greek yogurt
Description
Stews And Other Braised Dishes Are Usually Heavy On Meat And Skimpy On The Vegetables. Forthis Recipe, I Reduced The Meat To 12 Ounces, Included 2 Servings Of Vegetables Per Portion, Andadded Chickpeas As A Healthy And Fiber-rich Protein Source.Braised Di
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