1 | bunch(s) | Mint |
2 | bunch(s) | parsley |
1 | head | celery |
2 | clove | garlic |
3 | tbsp | Lime juice (unsweetened) |
1 | unit | onions |
1 | lb | stew beef |
0.5 | tsp | turmeric |
In a large pot, saute chopped onions in 3 tablespoons of vegetable oil over medium-high heat until they become light golden brown. Add the garlic and saute for an additional 2-3 minutes.
Add the turmeric and the meat, stir and brown the meat on all sides. Add salt and pepper to taste.
Then add 2-3 cups of water, bring to a boil, reduce the heat to medium-low, cover and cook.
In a large frying pan, heat 2-3 tablespoons of oil over medium-high heat, saute celery until soft, add parsley and mint, stir well and saute for another 3-4 minutes.
Add the sauteed vegetables to the pot, adjust the seasoning, add more water if needed, cover and continue cooking for another hour and a half or when the meat is fully cooked.
Add the lime juice toward the end of cooking.