Photo of Persian beef and rhubarb stew by WW

Persian beef and rhubarb stew

6 - 7
PersonalPoints™ per serving
Total Time
2 hr 20 min
20 min
2 hr
This dish is worth the try. Tender beef pieces accompanied with fragrant spices and sweet rhubarb: a Persian delight.


Olive oil

1 tbs

Lean beef blade steak

400 g, (buy 500g) fat trimmed, cut into 4cm pieces

Red onion

2 medium, thinly sliced


2 individual, chopped

Ground all spice

1 tsp

Ground cumin

1 tsp

Cinnamon quill

1 whole

Beef stock

1½ cup(s)


250 g, cut into 3cm lengths


1 tbs


  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.


SERVING SUGGESTION: Steamed green beans and brussel sprouts, plus couscous. TIP: If the rhubarb is very tart, you may need to add another 2 teaspoons honey.