Best Moroccan Beef, Tomato and Chickpea Stew (Harira)

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2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 LARGE RED ONION, CHOPPED

2 MEDIUM CARROTS, PEELED AND CHOPPED

2 MEDIUM CELERY STALKS, CHOPPED

1 BUNCH CILANTRO, CHOPPED, STEMS AND LEAVES RESERVED SEPARATELY

KOSHER SALT AND GROUND BLACK PEPPER

3 TABLESPOONS TOMATO PASTE

2 TABLESPOONS HARISSA PASTE, PLUS MORE TO SERVE

2 TEASPOONS GROUND TURMERIC

1½ POUNDS RIPE TOMATOES, HALVED, PULP GRATED ON THE LARGE HOLES OF A BOX GRATER AND SKINS DISCARDED

1½ POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO ½-INCH CUBES

1 QUART LOW-SODIUM BEEF BROTH

1½ POUNDS BONELESS BEEF SHORT RIBS, TRIMMED AND CUT INTO 3-INCH CHUNKS

2 15½-OUNCE CANS CHICKPEAS, DRAINED BUT NOT RINSED

2 TABLESPOONS LEMON JUICE, PLUS LEMON WEDGES TO SERVE

Directions at 177milkstreet.com

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