Rhubarb Beef

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

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 more water as needed. Add rhubarb during the last 15 minutes of cooking. Serve over rice; top with fresh mint.

Nutrition Facts

1 cup: 287 calories, 15g fat (6g saturated fat), 104 mg cholesterol, 1072 mg sodium, 8 g carbohydrate (5g sugars, 2g fiber), 30g protein

Taste of Home, Iranian Rhubarb Beef