Chop your bunches of fresh parsley, chives and cilantro herbs (or use a food processor) until they are in very fine pieces. You may have to go in batches if your food processor is very small.
Add ¼ cup olive oil to a large frying pan and then add the herbs to the pan along with the 1-2 tbsp fenugreek. Fry for about 5-8 minutes on a medium temperature until the herbs turn darker. Remove the herbs from the pan.
In a large pot add ¼ cup olive oil and then the chopped yellow onion. Cook until your onions begin to brown.
Add two pounds beef into the pot and stir until the outside of the meat is browned. While it’s browning, add the 1 tsp black pepper, 2 tbsp turmeric, and 2 tsp salt. Mix to combine.
Then add the herbs into the pot. Mix to combine, then add 4-6 cups of water into the pot. Bring it to a boil.
Add the 5 dried limes into the pot and allow the stew to boil for 5 minutes.
Reduce the heat to medium-low and let it simmer for 1.5 hours at a minimum, but up to 3 hours.
Add the 30 oz red kidney beans to the stew and mix it in.
Serve with basmati rice with saffron and enjoy!