Where's the Beef?

The beef?  It's with the RHUBARB in the Stew!  I was very surprised that you could use rhubarb in savory dishes.  I'm not really sure why I was so surprised, after all, rhubarb IS a vegetable by true standards.  Only in America is rhubarb used almost exclusively as a fruit.  This recipe is actually a version of a traditional Persian Rhubarb - Lamb Supper.  

Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/

Rhubarb - Beef Stew

1/4 Cup Avocado Oil
3 Cups Stew Beef ~ cut into 1 inch pieces
Sel Gris ~ to taste

1/2 tsp. Fresh Ground Pepper
2 medium Yellow Onions ~ diced
3 medium Carrots ~ sliced
1 Cup Water
1  1/2 Cups Beef Broth
1/3 Cup So!Go Lemon Juice
1 Tbsp Nomu Roast Rub ~ ground with Morter & Pestle
1 Bay Leaf ~ finely chopped
3 Cups Rhubarb ~ thinly sliced+

1 tsp. Mint Leaves ~ finely chopped

1/2 cup Parsley ~ finely chopped
Cooked Rice, Pasta, Mashed Potatoes or Crusty Bread

1. Salt & Pepper Meat to taste
2. Heat Oil in Dutch Oven over Medium Heat
3. Brown Meat, then remove from pan and set aside
4. Add more Oil if necessary & saute Onions & Carrots
5. Add meat, Water, Broth, Lemon Juice, Roast Rub, Bay Leaf
6. Cover and simmer for 1.5 hours, stirring occasionally
7. Add the Rhubarb and continue to simmer for an additional 1/2 hour
8. Stir in the Mint & Parsley the last 5 - 10 minutes
9. Remove bay leaf and serve over rice, pasta or potatoes or with crusty bread

You could easily substitute Lamb and play with the spice... cinnamon, cloves, turmeric, and saffron.  Get creative!