Rhubarb Beef

• 2 to 2-1/2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons butter
• 2 large onions, chopped
• 1 teaspoon saffron
• 1 can (10-1/2 ounces) 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
• Fresh mint leaves, torn

1. 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 additional water as needed. Add rhubarb during the last 15 minutes of cooking. Serve over rice; if desired, top with fresh mint.

beef stew meat, butter, onions, saffron, beef broth, water, lemon juice, parsley, mint, salt, pepper, frozen rhubarb, rice, mint

Taken from www.tasteofhome.com/recipes/rhubarb-beef/ (may not work)