Sprinkle beef stew meat with 3 tsp salt and stir. Heat dutch oven or soup pot over medium/high heat and add 4 tbsp light olive oil. Once oil is hot, add beef in 2 batches, sautéing until browned on all sides. Remove from pot and set aside. Don't worry about cooking it through.
Add chopped onion and celery with more oil as needed. Sauté for 5 min until softened.
Add canned tomatoes with their juice, 4 cups beef broth, 4 cups filtered water, 2 bay leaves, and browned beef. Bring to a boil then reduce heat, cover, and simmer for 1.5 to 2 hours or until beef is tender.
Add 1/2 cup uncooked white rice, 2 tbsp fresh lemon juice, 2 pressed garlic cloves, 1 tsp ground coriander, and 1 tsp smoked paprika. Cover and simmer for 20 min or until rice is tender.
Remove from heat and add 1/4 cup fresh parsley and 1/4 cup fresh dill. Cover and let sit off heat for another 10 min before serving. Season to taste with salt and pepper and serve with more fresh herbs as desired.
