How To Prepare
Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.
Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.
TIPS & NOTES
Make Ahead Tip: Equipment: Kitchen string
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- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 2 teaspoons ground turmeric
- 1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
- 6 cups no salt added beef broth, or water
- 1 14-ounce can no salt added diced tomatoes
- 2 small turnips, peeled and diced
- 2 stalks celery, leaves included, thinly sliced
- Pinch of saffron threads, (see Ingredient Note)
- 12 sprigs flat-leaf parsley, plus more leaves for garnish
- 8 sprigs fresh cilantro, plus more leaves for garnish
- 1 large zucchini, peeled and cut into 1/4-inch dice
- 2 ounces brown rice spaghetti, broken into small pieces (about 1/2 cup)
- 1/2 teaspoon freshly ground pepper