1 c. lg. lima beans
4 1/2 c. cold water
1/3 c. flour
1/2 c. cold water
1 (8 oz.) can tomatoes, cut up
1 c. sliced celery
1 c. sliced carrots
1/2 c. chopped onion
1/4 tsp. Worcestershire sauce
1 bay leaf
2 tsp. salt
1/4 c. milk
1/2 tsp. salt
1/4 c. dry bread crumbs
1 lb. ground beef

Sort and rinse beans; place in large kettle and add 4 1/2 cups cold water. Bring to a boil and cook 2 minutes; remove from heat, cover and let stand 1 hour. Do not drain. Combine flour and 1/2 cup water; stir into beans. Cook until bubbly. Add tomatoes, celery, carrots, onion and bay leaf. Add the 2 teaspoons salt. Bring to a boil; reduce heat and simmer, covered, 1 1/2 hours, stirring occasionally.

Meanwhile, combine bread crumbs, milk, 1/2 teaspoon salt and Worcestershire sauce. Mix with ground beef and shape into small meatballs. Add to stew. Simmer, covered, 30 to 40 minutes longer. Remove bay leaf before serving. Makes 6 servings.