Oven-Baked Beef Lima Stew

• 1 c. large lima beans
• 1/4 c. all-purpose flour
• 1 (8 oz.) can tomatoes, cut up
• 1 c. sliced celery
• 1 c. sliced carrots
• 1/2 c. chopped onion
• 1 1/2 tsp. salt
• 1/4 tsp. Worcestershire sauce
• 1 bay leaf
• 1 lb. ground beef

1. Place beans in a large saucepan or Dutch oven and 4 1/2 cups water.
2. Soak overnight or bring beans to boiling, reduce heat and simmer for two minutes.
3. Remove from heat, covered, and let stand for 1 hour.
4. Do not drain.
5. Blend 1/2 cup cold water slowly into flour.
6. Stir into beans.
7. Cook until bubbly.
8. Stir in undrained tomatoes, celery, carrots, onion, salt, Worcestershire and a bay leaf.
9. Crumble ground beef into beans.
10. Bring mixture to boiling. If desired, turn into a 2 1/2-quart casserole dish.
11. Bake, covered, at 350u0b0 for about 1 1/2 hours, stirring occasionally. Discard bay leaf.
12. Skim off fat.
13. Season to taste.

beans, allpurpose, tomatoes, celery, carrots, onion, salt, worcestershire sauce, bay leaf, ground beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=473716 (may not work)