| Recipes |

Yemenite Beef Soup

Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

This is one of those things your future self will thank you for a million times over. You’ll love this deliciously hearty soup that cooks all night in a Crock-Pot and satisfies all requirements for a complete meal — soft cubes of meat, hearty potatoes, and lots of vegetables. It’s a bowl that overflows with flavor, ladle after ladle. Your Crock-Pot won’t be full for long.


  • 2 lb (910 g) beef stew meat, cubed
  • salt and pepper, to taste
  • 2 Tbsp extra-virgin olive oil
  • 2 medium onions, peeled and quartered
  • 4 beef marrow bones
  • 6 Yukon gold potatoes, peeled and cubed
  • 3 large loose carrots, peeled and cut into small chunks
  • 1 cup cherry tomatoes
  • 4 cloves garlic, crushed
  • 2 Tbsp tomato paste
  • ½ cup cilantro or parsley
  • 2 Tbsp turmeric
  • 1 Tbsp paprika
  • 1 tsp cumin (see note)
  • ¼ cup freshly squeezed lime juice
  • 8 cups beef or chicken stock or water

Season beef stew with salt and pepper. Heat oil in a large sauté pan and sear the meat until brown. Place the beef stew in the Crock-Pot, then add the rest of the ingredients. Cook on low for at least 12 hours, or overnight.

Note: Some poskim say cumin is kitniyos. Please ask your own rav.


(Originally featured in Family Table, Issue 890)

Oops! We could not locate your form.