Moroccan-Style Beef Chorba Soup

Ingredients

Here are the following ingredients:

• 3 lb (1.5 kg) Chuck Roll, cut into 1-inch (2.5 cm) pieces
• 3 tbsp (45 mL) kosher salt, divided
• 2 tsp (10 mL) freshly ground black pepper, divided
• ¼ cup (60 mL) canola oil
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• ¼ cup (60 mL) minced garlic
• 2 tbsp (30 mL) minced ginger
• 2 tbsp (30 mL) ground turmeric
• 1½ tsp (7 mL) saffron threads
• 8 cups (2 L) beef stock (no salt added)
• 1½ lb (750 g) peeled and diced yellow-fleshed potato, about 4 cups (1 L)
• 3 cups (750 mL) drained and rinsed canned chickpeas
• 10 oz (300 g) diced carrot, about 2 cups (500 mL)
• 2 cups (500 mL) canned diced tomatoes
• ¼ cup (60 mL) tomato paste
• ½ cup (125 mL) chopped fresh parsley
• ¼ cup (60 mL) lemon juice

Service

• 8 oz (250 g) fideo spaghetti, blanched
• ⅓ cup (75 mL) chopped fresh parsley

Preparation

1. Season beef with 1 tbsp (15 mL) salt and 1 tsp (5 mL) pepper. Heat oil in large saucepan set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned. Tent beef and set aside.
2. In the same saucepan set over medium heat, add onions, garlic, ginger, turmeric and saffron. Cook, stirring often, for 5 to 8 minutes or until onions are softened.
3. Pour in 12 cups (3 L) water and beef stock; bring to a boil. Season with remaining salt and pepper. Return beef and any accumulated juices to saucepan. Cover and simmer for 1½ to 2 hours or until beef is tender but not falling apart.
4. Stir in potatoes, chickpeas, carrots, tomatoes and tomato paste. Cover and simmer for 45 to 60 minutes or until vegetables are tender and broth is thickened.
5. Stir in parsley and lemon juice. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.

Service

1. Reheat soup and hold for service. Stir in blanched noodles right before service.
2. Ladle 1½ cups (375 mL) soup into hot bowl. Garnish with 1 tsp (5 mL) parsley.

Beef Cuts