1 beef Kidney

1 pound beef stew meat, cut into /12 inch cubes

¼ cup all-purpose flour

2 tablespoons shortening

1 ½ cup tomato juice

1 medium onion, sliced

¼ teaspoon dried thyme leaves,, crushed

3 medium carrots, sliced

1 10-ounce package frozen lima beans or 1 16-ounce green lima beans, drained

1 tablespoon all-purpose flour

Pastry topper

Directions:

Remove membrane and hard parts from kidney.  In saucepan combine kidney, 4 cups water, and 1 tablespoon salt.  Soak for 1 hour; drain.  Cover with cold water.  Bring to boiling; simmer, covered, 20 minutes, Drain.  Cut kidney in ½ inch cubes.

Coat stew meat with /14 cup flour.  In a Dutch oven brown stew meat in hot shortening.  Add tomato juice, 1 cup water, onion, ¼ teaspoon salt, and thyme; cover and simmer till meat is almost tender, about 1 hour.  Stir in carrots, celery, and limas; simmer, covered till vegetables are tender, about 30 minutes.  Add kidney; bring mixture to a boil.  Combine 2 tablespoons cold water and 1 tablespoon flour; stir into stew.  Cook and stir till thickened and bubbly.  Pour into a 2-quart casserole.  Place Pastry Topper atop ot mixture.  Bake at 450 degrees till pastry is lightly browned, about 15 to 20 minutes.  Serves 6