Rhubarb Chickpea Chuck

• 3 - 3 1/2 lbs boneless beef chuck steaks (one inch thick)
• 2 tablespoons butter
• 1 (398 ml) can garbanzo beans (chick peas)
• 1 (284 ml) can condensed tomato soup
• 2 cups chopped rhubarb
• 1/4 cup chopped onion
• 1 -2 garlic clove, minced
• 1 beef bouillon cube
• 2 tablespoons sugar
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon paprika

1. Cut steak into serving pieces.
2. Melt butter in dutch oven or roaster on top of stove& brown steak on both sides.
3. Remove steak.
4. Combine remaining ingredients in pan, heat& stir to dissolve buillion cube.
5. Add steaks, cover& cook slowly for about 3 hours in 350 F oven or until meat is tender.
6. Turn meat occasionally during cooking.
7. Serve with mashed potatoes or slices of rye or French bread.
8. I usually make this in the crockpot.
9. I brown the steak first then cook on low for 8 to 8 1/2 hours on Low.

boneless beef chuck, butter, garbanzo beans, tomato soup, rhubarb, onion, garlic, sugar, chili powder, salt, paprika

Taken from www.food.com/recipe/rhubarb-chickpea-chuck-93167 (may not work)