2 pounds beef (we used London Broil, cut into cubes)
10 cups beef broth
2 medium onions (coarsely chopped)
4 stalks celery (coarsely chopped)
3 medium potatoes (peeled and chopped into bite-sized cubes)
2 medium sweet potatoes (peeled and chopped into bite-sized cubes)
1 20 ounce can lima beans
2 tablespoons flour
1/4 cup olive oil
3 cups ginger ale
1. In a heavy sauce pan over medium heat, brown the beef cubes in the olive oil. While browning, sprinkle with the flour. Keep stirring the flour over the cubes while browning.
2. In a large boiler, over medium heat, add the beef broth and ginger ale. Bring to a simmer, then add the browned beef cubes. Cook for one hour. (Keep the beef juices in the sauce pan.)
3. After the beef has been cooking for about an hour, sauté the onions and celery in the beef juices until translucent. Add to the beef.
4. Add the potatoes to the beef. Simmer for another hour then add the lima beans. Cook for 30 more minutes and serve hot.
