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Rhubarb Beef Recipe

My daughter made a trip around the world and brought home this recipe from Iran. I've served it often to many of my friends and they always seem to savor its different, zingy taste.

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Rhubarb Beef Recipe

Prep: 10 min. Cook: 2-1/4 hours

Yield: 6 Servings

10 135 145

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

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 additional water as needed. Add rhubarb during the last 15 minutes of cooking. Serve over rice. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 287 calories, 15 g fat (6 g saturated fat), 104 mg cholesterol, 1,072 mg sodium, 8 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Rhubarb Beef in Bountiful Harvest Cookbook , p89