Peruvian Beef Noodle Soup (sopa Criolla)

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 2 pounds beef stew meat, cut into 1/2-inch cubes
• 2 cups diced spanish onion
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 pinch kosher salt to taste
• 1 pinch ground black pepper to taste
• 8 cups beef broth
• 1 (8 ounce) package fideo pasta
• 2 1/2 cups 1/4-inch pieces carrot
• 1/2 pound zucchini, halved lengthwise and cut in 1/4-inch slices

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• heat oil in a 5-quart pot over medium heat. cook about half the beef in hot oil until completely browned, about 5 minutes. remove beef with a slotted spoon to a bowl. repeat with remaining beef.
• cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes. return beef to the pot; add tomato paste and stir to coat beef in paste. stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. cook and stir the mixture just until the oregano is fragrant, about 1 minute.
• pour beef broth into the pot, cover the pot, and bring the broth to a boil. reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes.
• bring a large pot of lightly salted water to a boil. cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain.
• stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes. remove and discard bay leaves. season again with kosher salt and pepper. stir fideo into the broth; cook until the noodles are hot, about 1 minute.