Khoresh e Karafs (Sweet and Sour Beef Stew With Celery)
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- ¼ cup, plus 2 tablespoons vegetable oil, divided
- 3 pounds beef chuck, cut into 1½-inch pieces
- Kosher salt, to taste
- 2 medium yellow onions, chopped
- 2 teaspoons ground cumin
- 4 cups beef stock
- 1 head (2 pounds) celery, trimmed and washed, leaves removed and reserved
- 2 teaspoons ground dried Persian limes*
- 1 tablespoon light brown sugar, plus more to taste**
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