Cook the onion: In a large pot on a medium-high heat, add 2 tablespoons olive oil. When shimmering, add the onion and cook, stirring, until it turns golden, about 8 minutes. Add the garlic, if using, and stir until fragrant, 1 minute or so.

Cook the beef: Add the beef and stir until browned, about 10 minutes. Add the turmeric and stir to coat, then add three cups of water to cover the meat. Bring to a boil, then lower heat to simmer and cover with a lid while you prepare the herbs.

Fry the herbs: Place a large frying pan over medium-high heat, add the remaining ¼ cup olive oil. When shimmering, add the leek and stir until softened, about 5 minutes. Add the parsley, cilantro, fenugreek, and scallions and saute for 5 minutes, stirring frequently.

Stew the herbs: Once the herbs have wilted and started to reduce in volume, reduce heat to medium-low. Continue to stir for 15 minutes–You are drying out the herbs to intensify their flavor. They will be a dark green color when they are ready. Remove from the heat and set aside.

Season and simmer: To the pot with the beef, add the fried herbs, kidney beans, dried limes, and two cups of water. Increase the heat to bring the stew to a simmer, then lower the heat to cook until the stew is rich and flavorful, a minimum of 1 hour and 30 minutes.

Season and serve: Add salt, pepper and lime juice to taste. Add more water if required, the stew should be thick with herbs but with some broth for your rice to soak up. Ladle the stew into a serving dish and serve.