Complete the meal with mashed potatoes and biscuits.
Yield:
Serves 4Ingredients
1/2 cup dry lima beans
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds stew beef cubed
2 tablespoons oil
1 onion, peeled and chopped
1 green pepper, cored and chopped
1/2 cup beef stock
1 can (14-1/2 ounces) tomatoes, chopped and undrained
1 teaspoon salt
1 bay leaf
1 onion, peeled and chopped
4 carrots, peeled and sliced
3 stalks celery, sliced
Parsley
Instructions
Soak beans overnight in water to cover. Drain. Combine flour, salt, and pepper and dredge beef in mixture. Heat oil in Dutch oven and brown beef over low heat on all sides. Add onion, green pepper, stock, tomatoes, salt, and bay leaf. Cover and simmer 1 hour. Add soaked, drained beans, additional onion, carrots, and celery. Cover and simmer 30 minutes longer. Remove bay leaf and garnish with parsley.
