Ingredients

• 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 reduced-sodium beef broth, or water

• 1 14-ounce can diced tomatoes

• 2 small turnips, peeled and diced

• 2 carrots, 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 angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat

• 1-2 teaspoons salt

• ½ teaspoon freshly ground pepper