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Title: Rhubarb Beef
Categories: Entree Beef Ethnic
Yield: 6 Servings

2lbBeef stew meat, cut into 1" cubes
2tbButter or margarine
2lgOnions, chopped
1tsSaffrom
10 1/2ozCan beef broth
1cWater
1/4cLemon juice
1/4cChopped fresh parsley
1 1/2tsDried mint
2tsSalt
1/4tsPepper
2cSliced fresh or frozen rhubarb
  Hot cooked rice

In a Dutch oven, brown beef in butter. Remove meat from pan. Drain all but 2 tb 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.

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