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Oven Baked Beef Lima Stew Recipe
|Large lima beans||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned tomatoes||8 Ounce, cut up (1 Can)|
|Sliced celery||1 Cup (16 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Ground beef||1 Pound|
Serving size: Complete recipe
Calories 2253 Calories from Fat 1104
% Daily Value*
Total Fat 123 g189%
Saturated Fat 44.6 g222.9%
Trans Fat 0 g
Cholesterol 320 mg
Sodium 847.9 mg35.3%
Total Carbohydrates 177 g59.2%
Dietary Fiber 45.9 g183.7%
Sugars 26.7 g
Protein 124 g248.1%
Vitamin A 451.4% Vitamin C 63.9%
Calcium 34.2% Iron 128%
*Based on a 2000 Calorie diet
Place in large saucepan and add 4 1/2 cups water.
Soak overnight. (Or, bring beans to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour.)
Do not drain.
Blend 1/2 cup cold water slowly into flour.
Stir into beans.
Return to heat; cook and stir till bubbly.
Stir in undrained tomatoes, celery, carrot, onion, Worcestershire, bay leaf, and 1 1/2 teaspoons salt.
Crumble ground beef into stew.
Bring mixture to boiling.
Cover and bake at 350° for 1 1/2 hours, stirring occasionally.
Remove bay leaf.
Skim off excess fat.
Season to taste with salt and pepper.