Beef-Lima Casserole - Carolina Country

Beef-Lima Casserole Originally published January 1970

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Beef-Lima Casserole

The creamy limas marry well with the hearty, meaty chuck and the rich butter. Serve with some crusty bread to soak up every last little bit.

Ingredients

  • 6 cups water

  • 3 cans lima beans

  • 2 pounds boneless beef chuck

  • ¼ cup flour

  • 1 tablespoon salt

  • ½ teaspoon pepper

  • ⅓ cup butter

  • 3 onions, sliced

Directions

  1. Cut meat into 1-inch cubes, roll in flour seasoned with the salt and pepper, and brown in butter. Add onions and continue browning. Add the liquid from the canned beans, plus enough water to equal 2 cups, and bring to a boil.

  2. Arrange alternating layers of beans and meat with onions in a 3-quart casserole. Add enough water to cover.

  3. Cover casserole and bake in a 300-degree oven for about 2 hours.

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Recipe courtesy of

Mrs. James R. Howell of Todd

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