Recipe Rhubarb Beef

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

My daughter has been around the world and brought this recipe back from Iran. I've served it to many of my friends often, and they always seem to enjoy its different, tangy taste. —Bertha Davis, Springfield, Missouri

INGRÉDIENTS

• 2 to 2-1/2 pounds stewing beef, cut into 1-inch cubes
• 2 tablespoons butter
• 2 large onions, chopped
• 1 teaspoon saffron
• 1 (10-1/2-ounce) can 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
• Mint leaves fresh, torn

PRÉPARATION

1. In a Dutch oven, brown the beef in butter.
2. Remove the meat from the pan; drain all but 2 tablespoons of the cooking juices.
3. Sauté the onions until lightly browned.
4. Return the meat to the pan.
5. Add the saffron, broth, water, lemon juice, parsley, mint, salt, and pepper; cover and simmer until the meat is tender, about 2 hours. Add more water if needed.
6. Add the rhubarb during the last 15 minutes of cooking time. Serve over rice; garnish with fresh mint.