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Rhubarb Stew

1 pound ground beef

1 onion

5 stalks rhubarb

2 cups broth or water

1 bunch parsley

1 bunch mint (optional)

1 TBSP Spice by Rachel Sweet ONION SOUP MIX

Peel and dice the onion and add to a medium pot. Add the ground beef to the pot with the onions and heat to medium heat. Cook, stirring occasionally to break up the meat until browned, about 10 minutes. Meanwhile, trim the ends off the rhubarb stalks, and slice into pieces about 1/2 inch wide. There is no need to peel rhubarb, as it is similar to celery in preparation.

When the meat is browned, add the 2 cups broth or water and the tablespoon of ONION SOUP MIX and stir to mix. Add the sliced rhubarb and cover the pot. Cook 10 minutes covered. Meanwhile, rinse the parsley (and mint, if using), and trim the stems off. Mince parsley and mint and set aside.

After the 10 minute cook time is up, uncover the pot and add the parsley (and mint). Stir and cook an additional 3 minutes uncovered. Serve hot in deep bowls.


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