Heat 4 tablespoons of olive oil in a large pot and saute the onions on medium heat for about 10 minutes.
Add the turmeric and toss it around for a couple of minutes before adding the beef pieces. Continue to stir over medium heat for about 5 minutes until the meat has picked up some color and no longer looks raw.
Add water, bring to a gentle simmer, cover and simmer over low heat for 30 minutes.
While the beef is simmering, in a large frying pan add the remaining 4 tablespoons of the olive oil and saute the celery pieces over medium heat for 15 minutes.
Once celery has slightly softened and picked up some color, add the chopped fresh parsley and mint and saute for an additional 10 minutes to remove some of the moisture and enhance the flavor of the herbs. Add the dried mint, stir it into the mixture and remove from the heat.
After the beef has cooked for 30 minutes, add the salt, pepper, Limu Omani, sauteed herbs, and celery. Cover and continue to cook for 60-75 minutes over low heat.
The stew should be fragrant with the herbs and dried lime, and the meat and celery tender.
Serve with Persian saffron basmati rice and a side of plain yogurt or Maast-khiar (yogurt, cucumber, mint and rose petals).