RHUBARB BEEF

Rhubarb Beef image

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. -Bertha Davis, Springfield, Missouri

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

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 : Calories 287 calories, Fat 15g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 1072mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.