Rhubarb Beef

14 ingredients
1 steps

Ingredients

  • 2 to 2-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 large onions, chopped
  • 1 teaspoon saffron
  • 1 can (10-1/2 ounces) beef broth
  • 1 cup water
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh parsley
  • 1-1/2 teaspoons dried mint
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 to 3 cups sliced fresh or frozen rhubarb
  • Hot cooked rice
  • Fresh mint leaves, torn

Directions

  1. 1
    In a Dutch oven, brown beef in butter. Remove meat from pan drain all but 2 tablespoons drippings. Saute onions until lightly browned. Return meat to pan. Add saffron, broth, water, lemon juice, parsley, mint, salt and pepper; cover and simmer until meat is tender, about 2 hours. Add additional water as needed. Add rhubarb during the last 15 minutes of cooking. Serve over rice; if desired, top with fresh mint.

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