Oven Baked Beef Lima Stew
|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|
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.