Ingredients
2 to 2-1/2 pounds beef stew meat, cut into 1-inch cubes2 tablespoons butter2 large onions, chopped1 teaspoon saffron1 can (10-1/2 ounces) beef broth1 cup water1/4 cup lemon juice1/4 cup chopped fresh parsley1-1/2 teaspoons dried mint2 teaspoons salt1/4 teaspoon pepper2 to 3 cups sliced fresh or frozen rhubarbHot cooked riceFresh mint leaves, torn
Preparation
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.
