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

2	lb	Beef stew meat, cut into 1" cubes
2	tb	Butter or margarine
2	lg	Onions, chopped
1	ts	Saffrom
10 1/2	oz	Can beef broth
1	c	Water
1/4	c	Lemon juice
1/4	c	Chopped fresh parsley
1 1/2	ts	Dried mint
2	ts	Salt
1/4	ts	Pepper
2	c	Sliced 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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