Celery stew

Ingredients:

1. Beef 1 pound (cut into cubes)
2. Celery 1 bunch (washed and cut into not very small pieces)
3. Parsley 1 bunch (separated leaves, washed and finely chopped)
4. Mint 1 cup finely chopped if using fresh or replace with 1 Tbsp dry mint
5. Whole dry lemon 4 pieces or dry lemon powder 1 Tbsp or replace with lemon juice
6. Onions 1 medium (chopped)
7. Vegetable oil 6 Tbsp
8. Turmeric 2 tsp
9. Salt ½ Tbsp
10. Saffron powder ¼ tsp

Directions:

Add celery on a 2 Tbsp of preheated oil in a skillet pan, sauté the celery up for ten minutes; take them out from the pan, set aside.
Add 2 Tbsp oil to the skillet, sauté parsley and mint (either fresh or dry) in oil for a few minutes and set aside as well.
In an appropriate pot sauté onion using 2 Tbsp oil.
Add the beef chopped to onion and let it fry until beef color has been changed and no more meat juice is left in it.
Add 2 cups water and turmeric let beef cook on medium heat for a half an hour.
Add celery stem and let cook until beef and celery are almost done (add some water if need)
Add parsley and mint, salt and saffron then let cook for 15 minutes.
At the end you may add lemon powder or juice.
If you are using whole dry lemon you should soak them on hot water after making some hole on them for a few hours and add them sometimes between cooking beef and celery.
Serve with rice.
Enjoy!