Hearty Beef Stew with Lima Beans - Slow-Simmered Comfort
This robust beef stew combines tender chunks of beef with creamy lima beans in a rich, herb-infused broth. The long, slow simmer develops deep flavors while breaking down the meat into fork-tender pieces. Aromatic vegetables and classic herbs like thyme and rosemary create a warming, satisfying meal perfect for cold weather. The lima beans add protein and a unique creamy texture that sets this stew apart from traditional versions. Serve with crusty bread for a complete, comforting dinner that feeds a crowd.
Ingredients
- 2 lbs beef stew meat
- 1 cup dried lima beans, soaked overnightcanned lima beans1:1vegetarian
drain and rinse, add in last 30 minutes
- 1 large onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups beef brothvegetable broth1:1vegetarianFull guide →
- 1 can diced tomatoes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper, to taste
Instructions
- 1
Heat olive oil in large pot over medium heat
- 2
Brown beef stew meat on all sides
- 3
Add chopped onion, carrots, celery, and garlic to pot
- 4
Cook until vegetables are softened
- 5
Pour in beef broth and diced tomatoes
- 6
Add dried thyme and rosemary and stir well
- 7
Drain and rinse soaked lima beans
- 8
Add lima beans to pot
- 9
Bring stew to a boil
- 10
Reduce heat to low and cover
- 11
Simmer for about 2 hours until beef and beans are tender
- 12
Season with salt and pepper to taste
- 13
Serve hot
Tips
Soak lima beans overnight to ensure even cooking and reduce cooking time
Brown the beef in batches to avoid overcrowding and ensure proper searing
Check tenderness after 1.5 hours - cooking time may vary based on meat cut
Good to Know
Refrigerate up to 3 days in covered container
Can be made 1 day ahead, flavors improve overnight
Serve hot with crusty bread or over mashed potatoes
Common Mistakes
Don't skip browning the meat to avoid bland flavor
Don't add lima beans without soaking to prevent uneven cooking
Substitutions
drain and rinse, add in last 30 minutes
FAQ
Can I use canned lima beans instead of dried?
Yes, use 2 cans of lima beans. Drain and rinse, then add during the last 30 minutes of cooking to prevent them from becoming mushy.
What if I don't have time to soak beans overnight?
Use the quick-soak method: bring beans and water to boil for 2 minutes, remove from heat, cover and let stand 1 hour, then drain.
How long will this stew keep in the refrigerator?
Properly stored in the refrigerator, this stew will keep for 3-4 days. It can also be frozen for up to 3 months.