Baked Steak & Lima Beans
Submitted by Deeburi
Hearty baked round steak and dried lima beans slow-cooked in tomato juice with bacon, brown sugar, and dry mustard. A rustic one-pot meal that feeds 8 and tastes even better the next day.
YIELD
8 servingsPREP
20 minCOOK
4 hrsREADY
4 hrsThis is the kind of meal your grandparents made on a cold Saturday when there was nowhere to be and all day to cook.
Round steak strips get browned in smoky bacon drippings, then nestled into a Dutch oven with dried lima beans that have been soaked and simmered until they’re just starting to get tender.
A sauce of tomato juice, brown sugar, dry mustard, and black pepper ties everything together as it bakes low and slow for nearly two hours, turning the beef fork-tender and the beans creamy and rich.
Crumbled bacon and a handful of grated cheese on top at the end seals the deal.
Kitchen Tips
- Don’t skip the soaking step for the dried limas. That hour of resting after a quick boil saves you from tough, unevenly cooked beans later.
- Coat the steak strips in flour before browning so they develop a crust that holds up during the long bake and thickens the sauce naturally.
- Keep the Dutch oven tightly covered while baking. The trapped moisture is what braises the beef to tenderness.
- This reheats beautifully the next day when the flavors have had time to deepen overnight.
Ingredients
Directions
Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes.
In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture.
Bake covered in 325 degree F. oven til tender, about 1½ to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste.
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