Tunisian-Inspired Beef Soup

Ingredients

Here are the following ingredients:

• ⅓ cup (75 mL) canola oil
• 4 lb (2 kg) Chuck Roll, cut into 1-inch (2.5 cm) pieces
• 12 oz (375 g) finely chopped onion, about 3 cups (750 mL)
• 8 oz (250 g) chopped celery, about 2 cups (500 mL)
• ½ cup (125 mL) tomato paste
• ¼ cup (60 mL) ras el hanout spice mix
• ¼ cup (60 mL) minced garlic
• 1 tbsp (15 mL) kosher salt
• 1 tbsp (15 mL) freshly ground black pepper
• 8 cups (2 L) beef stock (no salt added)
• 6 cups (1.5 L) canned diced tomatoes
• 1¼ lb (625 g) drained and rinsed canned chickpeas, about 4 cups (1 L)
• 12 oz (375 g) freekeh, about 2 cups (500 mL)

Service

• 2 cups (500 mL) plain Balkan yogurt, 5%
• 1 cup (250 mL) torn fresh cilantro leaves

Preparation

1. Heat half the oil in large stock pot set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned; tent and set aside.
2. In the same pot set over medium heat, add onion and celery; cook, stirring, until softened. Stir in tomato paste, ras el hanout, garlic, salt and pepper; cook for 1 minute or until fragrant and well coated.
3. Add stock, diced tomatoes, chickpeas and freekeh; bring to a boil. Return beef and any accumulated juices to pot. Simmer for 45 to 60 minutes or until beef, chickpeas and freekeh are tender and broth is thickened. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.

Service

1. Reheat soup and hold for service or reheat individual portions to order. Adjust thickness with additional stock or water until desired consistency is achieved.
2. Ladle 1½ cups (375 mL) soup into hot bowl. Dollop with 2 tbsp (30 mL) yogurt. Garnish with 1 tbsp (15 mL) cilantro.

Beef Cuts