Persian Celery Sauce (Khoreshe Karafs)

• 1/2 cup butter, divided
• 1 pound cubed beef stew meat
• 1 large white onion, coarsely chopped
• 1 tablespoon ground nutmeg
• 1 tablespoon ground cinnamon
• salt and ground black pepper to taste
• 2 cups water, or more as needed
• 1/4 cup extra-virgin olive oil
• 3 cups cooked lima beans
• 1 bunch celery, coarsely chopped
• 1 bulb fennel, coarsely chopped
• 1 bunch fresh flat-leaf parsley leaves
• 2/3 cup lemon juice

1. Melt 1/4 cup butter in a stockpot over medium heat. Add beef, onion, nutmeg, cinnamon, salt, and pepper; cook and stir until meat is evenly browned, 7 to 10 minutes. Add water, cover, and cook until meat is tender, about 30 minutes.
2. Heat olive oil and remaining butter in a skillet over medium heat. Add lima beans, celery, fennel, parsley, and lemon juice; cook and stir until lima beans have softened, about 15 minutes. Stir lima bean mixture into beef mixture; reduce heat to low and cook until thickened, adding water as needed, about 20 minutes.

butter, meat, white onion, ground nutmeg, ground cinnamon, salt, water, extravirgin olive oil, beans, celery, fennel, parsley, lemon juice

Taken from www.allrecipes.com/recipe/245819/persian-celery-sauce-khoreshe-karafs/ (may not work)