Khoresh Karafs - Persian Celery Stew

• 4 cups parsley, finely chopped and tightly packed
• 3/4 lb stewing beef, cut in pieces
• 1 medium onion, finely chopped
• 8 -10 celery ribs, cut in 1 1/2 inch pieces
• 1 cup water
• 1/2 teaspoon turmeric
• 1 teaspoon dried mint
• 1/2 of a lime, juice
• extra virgin olive oil
• salt and pepper

1. In a lightly oiled pot, saute the onions until translucent.
2. Add in the beef, turmeric and some salt, and saute until the beef is 3/4 of the way cooked.
3. Turn the heat down to a simmer.
4. Add in the water, parsley, and dried mint and simmer for 45 minutes with the lid on. Stir occasionally.
5. Add in the celery and simmer for another 45 minutes with the lid on. Stir occasionally.
6. Turn the heat off.
7. Add salt and pepper to taste. Add in the lime juice.
8. Stir well and serve.

parsley, stewing beef, onion, celery, water, turmeric, mint, extra virgin olive oil, salt

Taken from www.food.com/recipe/khoresh-karafs-persian-celery-stew-418194 (may not work)