Heat 2 tablespoons of the olive oil in a large pot over medium heat. Season the beef stew meat with the salt and pepper and add to the pot. Let brown on all sides, 6-7 minutes. Remove the beef from the pot and set aside.

Add the onion to the pot and saute until fragrant and golden, 4-5 minutes. Add the browned meat back to the pot. Add the turmeric, then cover with 8 cups of water, stirring to combine.

Bring the stew to a gentle simmer, cover, and let cook for 35-40 minutes, until the beef is cooked through. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet and add the celery and celery leaves to the skillet, frying until golden, 2-3 minutes. Add the parsley and mint to the skillet and fry for another minute.

Add the celery and herbs to the stew and let simmer for another 30 minutes, still covered. Finally, add the dried lemons, ground dried lemon, and lemon juice to the pot, and cook for 2 hours on a low flame. The stew should be thickened and dark green, and the meat will be fork tender.

Remove the dried lemons from the pot and discard. Serve the stew hot with rice.