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Rhubarb Beef

 Rhubarb Beef
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.
6 ServingsPrep: 10 min. Cook: 2-1/4 hours

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.

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Rhubarb Beef (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.