Persian beef and rhubarb stew
Lean beef blade steak
400 g, (buy 500g) fat trimmed, cut into 4cm pieces
2 medium, thinly sliced
2 stick(s), chopped
Ground all spice
250 g, cut into 3cm lengths
- 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.
- 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.
- 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.