Beef / Pork

Persian Rhubarb Stew is for Dinner.

Persian Rhubarb Stew takes 20 minutes to prepare.

Persian Rhubarb Stew takes 90 minutes to cook.

Persian Rhubarb Stew makes 6 servings.

The ingredients for Persian Rhubarb Stew are:

1 lb Beef, round steak
2 medium (2-1/2" dia) Onions, raw
1 tsp Turmeric, ground
3 cup Parsley
1.5 cup Mint Leaves, Fresh (by THINCEIL)
3 cup, diced Rhubarb

Here is how you make Persian Rhubarb Stew:

Saute onion until just past translucent. Add turmeric, stir, and continue cooking for a couple of minutes longer. Add cubed meat. Season with salt and pepper. Brown meat on all sides. Add water 2 cups of water. Cook covered on medium low for an hour. Separate herb leaves from stems, wash and rough chop. Add enough oil to thinly cover the bottom of a saute pan then add herbs. Fry herbs for about 5 to 10 minutes string frequently. Add herbs to stew. Continue to cook covered for a half hour longer until meat is tender. Wash rhubarb and remove bottom and the leaves. Remove any loose strings. Cut into strips of your desired length. I cut mine into 1/2 inch diagonal strips. Adjust seasoning of stew if needed. Then add rhubarb to the stew. Give one gentle stir and cook untouched for 10 to 15 minutes longer.Notes: Please note that Rhubarb can be easily overcooked, and once it does, it will become mushy and practically pull a disappearing act in your stew. Make sure that once you add it to the stew, it's not cooked more than 15 minutes.Do not eat the leaves. They are poisonous!Serving Size:?4 - 6 servings

The nutritional information for Persian Rhubarb Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 138.6

• Total Fat: 3.4 g
• Cholesterol: 43.1 mg
• Sodium: 59.8 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 2.8 g
• Protein: 19.1 g