Rhubarb Chickpea Chuck - cooking recipe

Ingredients

3 - 3 1/2 lbs boneless beef chuck steaks (one inch thick)
2 tablespoons butter
1 (398 ml) can garbanzo beans (chick peas)
1 (284 ml) can condensed tomato soup
2 cups chopped rhubarb
1/4 cup chopped onion
1 -2 garlic clove, minced
1 beef bouillon cube
2 tablespoons sugar
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon paprika

Preparation

Cut steak into serving pieces.
Melt butter in dutch oven or roaster on top of stove& brown steak on both sides.
Remove steak.
Combine remaining ingredients in pan, heat& stir to dissolve buillion cube.
Add steaks, cover& cook slowly for about 3 hours in 350 F oven or until meat is tender.
Turn meat occasionally during cooking.
Serve with mashed potatoes or slices of rye or French bread.
I usually make this in the crockpot.
I brown the steak first then cook on low for 8 to 8 1/2 hours on Low.