In a large pot, heat half of the olive oil and saute the onions for about 10 minutes.
Add, garlic, stewed meat, salt, pepper and turmeric and saute for an additional 5 minutes.
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 remainder 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 minute to remove some of the moisture and enhance the flavor of the herbs. Add the dried mint, mix into the mixture and remove from the heat.
Mix this celery and herb mixture with the beef stew, add the dried Persian limes, cover and cook for 1.5 hours 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).