Brown stew meat in a large pot in butter or olive oil,tossing, until meat is brown on all sides. Add the onions and garlic,and sauté until onions are translucent.
Add just enough of the broth or water to coverthe meat; bring to a gentle boil. Cover pot, and braise for aboutone hour, stirring occasionally.
Add the tomato sauce, the rest of the broth orwater, dzedzadz, carrots, green onions, parsley, cilantro – if using, and seasonings, and bring to a full boil. Stir, reduce heat, and simmer for25-35 minutes until the meat and dzedzadz are tender.
Add the spinach and lemon juice (or rhubarb). Add morebroth or water, as needed, to make a stew-like consistency. Simmer for10 minutes or until spinach (and rhubarb, if using) is/are cooked.
Optional: crack the eggs, one at a time, into a separatebowl. Gently add each egg to the pot and steam for a few minutes until eggwhites are set.