Persian beef and rhubarb stew
3
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
This dish is worth the try. Tender beef pieces accompanied with fragrant spices and sweet rhubarb: a Persian delight.
Ingredients
Olive oil
1 tbs
Beef, blade steak, raw
400 g, (buy 500g) fat trimmed, cut into 4cm pieces
Red onion
2 medium, thinly sliced
Celery
2 stick(s), chopped
Ground allspice
1 tsp
Ground cumin
1 tsp
Cinnamon quill
1 whole
Beef stock
1½ cup(s)
Rhubarb
250 g, cut into 3cm lengths
Honey
1 tbs
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook beef, turning, in batches, for 2–3 minutes or until browned. Transfer to a plate.
2
Reduce heat to medium. Add remaining oil to pan. Cook onion and celery, stirring, for 5 minutes or until softened. Add allspice, cumin and cinnamon and cook for 1 minute or until fragrant. Return beef to dish with stock and 1 cup (250ml) water and bring to the boil.
3
Bake, covered, for 1½ hours or until beef is just tender. Add rhubarb and honey. Bake, uncovered, for 15 minutes or until beef and rhubarb are tender. Discard cinnamon. Serve.
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