Beef Chourba Stew
A warming and aromatic North African soup-stew packed with tender beef, vegetables, and crushed tomatoes.
Ingredients
- •1 lb (450g) beef chuck, cut into small bite-sized cubes
- •2 tablespoons olive oil
- •1 medium yellow onion, finely chopped
- •2 stalks celery, diced
- •2 medium carrots, peeled and diced
- •3 cloves garlic, minced
- •1 can (14 oz / 400g) crushed tomatoes
- •2 tablespoons tomato paste
- •1 teaspoon ground coriander
- •1 teaspoon sweet paprika
- •1/2 teaspoon ground cumin
- •1/4 teaspoon ground black pepper
- •1 teaspoon salt, or to taste
- •4 cups (1 liter) beef broth or water
- •1/3 cup (65g) fine bulgur wheat or vermicelli pasta
- •1/4 cup fresh cilantro, chopped
- •1/4 cup fresh flat-leaf parsley, chopped
- •1 lemon, cut into wedges for serving
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- 2
Add the cubed beef and sear on all sides until nicely browned, about 5 to 7 minutes.
- 3
Stir in the chopped onion, celery, and carrots, cooking for about 5 minutes until the vegetables begin to soften.
- 4
Add the minced garlic, ground coriander, sweet paprika, ground cumin, and black pepper, stirring constantly for 1 minute until fragrant.
- 5
Stir in the tomato paste and crushed tomatoes, cooking for another 2 minutes.
- 6
Pour in the beef broth and season with salt, bringing the mixture to a boil.
- 7
Reduce the heat to low, cover the pot, and simmer gently for 20 minutes to let the beef start becoming tender.
- 8
Stir in the fine bulgur wheat or vermicelli pasta, cover again, and simmer for another 10 minutes until the grains or pasta and beef are fully tender, stirring occasionally so it doesn't stick.
- 9
Remove the pot from the heat and stir in the freshly chopped cilantro and parsley.
- 10
Ladle the hot chourba into bowls and serve immediately with fresh lemon wedges on the side.
💡 Chef tips
- You can easily substitute lamb or chicken for the beef depending on your preference.
- If using fine bulgur, add it towards the very end of cooking so it absorbs the broth without getting mushy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; thin with a splash of water when reheating.
✅ How it should turn out
The finished stew is rich, aromatic, and deeply savory with tender morsels of beef suspended in a bright, tomato-herb broth.