Baked Steak and Lima Beans
Savor the hearty comfort of Baked Steak and Lima Beans, a rich and satisfying dish that's perfect for family dinners or special occasions. Tender beef steaks are seared to golden perfection, then braised in a flavorful tomato-infused beef broth alongside smoky paprika, aromatic thyme, and creamy lima beans. This oven-baked recipe melds the deep, savory flavors of slow cooking with the ease of a one-pot meal—ideal for busy home cooks. Topped with a sprinkle of fresh parsley, this warm and wholesome dish pairs beautifully with fluffy mashed potatoes or crusty bread to soak up the luscious sauce. With its robust seasonings and melt-in-your-mouth texture, this steak and bean combination is a true crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (about 1 inch thick) beef steak (sirloin or round)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium (sliced) onion
- 3 cloves (minced) garlic
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 cups Lima beans (cooked or canned, drained)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Season the beef steaks with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the steaks for 3 minutes on each side until browned, then remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the sliced onion. Cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Whisk in the beef broth and tomato paste, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
Add the Lima beans, smoked paprika, dried thyme, and the remaining salt and pepper. Stir to combine.
Return the steaks to the skillet, nestling them into the sauce and bean mixture.
Cover the skillet with a lid or aluminum foil, and transfer it to the preheated oven.
Bake for 1 hour and 15 minutes, or until the steak is tender and the flavors are well combined.
Remove the skillet from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley and serve warm. Pair with mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 17.5 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 272 mg | 21% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4148 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
