Celery Stew

Another favorite dish of mine. Fresh mint and parsley are the basis for this nutritious and tasty stew. The are few secrets to make this stew just perfect. First, use fresh ingredients. Second, use almost the same ratio of mint and parsley (you can go even a little bit higher with the mint. If you don't have enough fresh mint, substitute with some dried mint). Third, DON'T RUSH IT. Slow-cooking is the key.

Here is what you need:

350g of stew meat of your choice (beef, veal, or lamb), cut into 1" pieces

1 large onion, chopped

3-4 large cloves of garlic, minced

1 bunch celery, washed and chopped into 1" pieces (chop the leaves too but keep them separate than the chopped stalks)

1 bunch fresh parsley, washed and chopped into 0.5" pieces (about 3 cups packed)

2 bunches fresh mint, washed and chopped into 0.5" pieces (about 2 cups packed)

2 tbsp dried mint

1/2 tsp turmeric powder

1 tbsp. tomato paste (optional, I haven't used here)

1/4 cups fresh lemon or lime juice

1/4 cups vegetable oil or olive oil, divided

Salt and pepper to taste

Here is how to make it:

In a medium pot over medium heat sauté onion with 2 tbsp of oil until starting to soften.

Add the stew meat, followed by turmeric powder, salt and pepper. Stir and brown all sides.

Reduce the heat to medium-low, cover and let meat cook slowly in  its own juice. Note 1: Stir occasionally to make sure it does not run out of liquid.

When all the meat juices have evaporated, add 2 cups of water, cover pot and bring to boil. Once it has come to a boil, reduce heat to medium-low and simmer until meat is almost done. Note 2: You don't want the meat to completely cook at this step because you will cook it further after adding the vegetables.

Meanwhile, saute your chopped veggies.

Add the remaining oil into a pan over medium heat. Add chopped celery (only the stalks) and start to cook until partially softened (about 20-25 minutes). Then add garlic (if you choose), chopped parsley, celery leaves, fresh and dried mint, stir and cook for 3-4 minutes. Turn off the heat and set aside.

When the meat is almost cooked, add the celery mixture and stir in. Cover the pot and simmer on low heat for about 30 minutes (depending on the type of the meat you use this time could vary) or until the meat is done. Add fresh lemon or lime juice. Mix well and give it a few more minutes to get fully incorporated (5 minutes or so). Note 3: If you wish, you can fry 1 tbsp. of tomato paste in some vegetable oil and add it to the stew as the meat and veggies cook. It will add some more color. I have not done it here.

 Taste and adjust seasoning if needed. The stew is now ready. Serve hot with basmati rice and enjoy!