Khoresh Karafs

Ingredients:

1 large onion

2 lbs of Beef Chuck Roast

3 tablespoons corn or canola oil

2 teaspoons tumeric

4 bunches of Italian parsley

2 bunches of mint

1 bunch scallions

1 large bunch celery

3 dried limes

1-2 tablespoons dried lime powder (to taste)

1 tablespoon salt (to taste)

1 teaspoon black pepper (to taste)

Add the oil to a large sauce pan and slice the onion. Add onion to pot and cook (on medium-high) onion until soft, tender and slightly browned (about 7-10 minutes). Cut meat into 2 inch cubes. Add to pot and allow meat to cook on outside (5-8 minutes) - no need to cook meat all the way through. Add the tumeric and mix well. Add 3 cups of water, cover and let simmer (medium heat) for 45 minutes.

Finely chopped the mint, parsley and scallions. Add to the pot and let cook for 20 minutes. Cut the celery into 2 inch pieces. Cut the whole dried limes in half. Add celery and limes to the pot and cook for additional 30-45 minutes. Add additional water as needed. Add the dried lime, salt and pepper to taste.

Serve over white basmati rice.