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Ingredients1 h 27 m servings 572 cals
Original recipe yields 6 servings
- Melt 1/4 cup butter in a stockpot over medium heat. Add beef, onion, nutmeg, cinnamon, salt, and pepper; cook and stir until meat is evenly browned, 7 to 10 minutes. Add water, cover, and cook until meat is tender, about 30 minutes.
- Heat olive oil and remaining butter in a skillet over medium heat. Add lima beans, celery, fennel, parsley, and lemon juice; cook and stir until lima beans have softened, about 15 minutes. Stir lima bean mixture into beef mixture; reduce heat to low and cook until thickened, adding water as needed, about 20 minutes.
- Cook's Notes:
- For a vegetarian version of this dish: melt 1/4 cup butter and olive oil in a large skillet. Add fennel, onion, celery, and lima beans; cook and stir until soft, about 20 minutes. Add parsley, cinnamon, nutmeg, and lemon juice; cook over low heat until sauce consistency forms, adding water as needed, about 20 minutes more.
- An excellent alternative to serving this dish over rice is to add red quinoa to the dish (along with the appropriate amount of water).
Per Serving: 572 calories; 40.4 g fat; 32.6 g carbohydrates; 21.7 g protein; 91 mg cholesterol; 294 mg sodium. Full nutrition