Rhubarb is the star in this simple Middle Eastern stew. This recipe doubles well. Serve with rice.
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2 tablespoons olive oil
Salt and freshly ground pepper
2 pounds (1 kilogram) stewing beef cut in 1-inch pieces
2 cups chopped onion
1 teaspoon ground cinnamon
1 teaspoon turmeric
4 cups chicken or beef broth
3 tablespoons olive oil
1 cup coarsely chopped parsley, packed
1 cup coarsely chopped mint, packed
1 pound (500 grams) rhubarb cut in 1-inch lengths
1 tablespoon sugar or more to taste
Preheat oven to 325 F.
Heat oil in small Dutch oven or oven-proof pot. Season meat with salt and pepper. Working in batches, sear meat on each side until browned, about 4 minutes altogether for each batch.
Remove from pan. Reduce heat to medium and add onions. Sauté until softened about 2 minutes.
Combine cinnamon and turmeric and sprinkle in. Stir together and add chicken stock. Bring to boil, scraping any bits on the base and return meat to pot. Cover and place in oven. Bake for 1 hour.
Heat oil in a skillet over medium heat. Sauté parsley and mint for 1 minute, or until wilted and fragrant. Add into stew after one hour. Cook 30 minutes longer, then add rhubarb. Bake another 15 minutes or until meat is tender. (About 2½ hours in total.) Stir in sugar and adjust seasoning to taste.