Fideo with Potatoes Beef

Fideo with potatoes and beef is the kind of soul-satisfying meal I crave when I need comfort in a bowl. The silky pasta, tender beef, and hearty potatoes come together in a tomato-rich broth that takes me right back to my grandmother’s kitchen on a rainy afternoon.

This was the meal that finally got my youngest to eat potatoes with zero complaints. Once you try the golden toasted noodles and rich tomato base it is easy to understand why it is a classic for families.

Ingredients

• Vermicelli pasta: The backbone of fideo Look for a brand that is slightly thicker so it does not overcook easily
• Olive oil: Lends richness and helps toast the pasta A good quality extra virgin oil brings a subtle earthy flavor
• Chuck steak cut into small cubes: Full of beefy flavor and stays nice and tender after simmering Choose a cut with some marbling for juiciness
• Garlic: Both fresh and in powder for layered flavor Use plump cloves and a fresh jar of garlic powder
• Onion: Adds natural sweetness and rounds out the base Go for firm white or yellow onions
• Salt and black pepper: Essential for seasoning makes the broth sing
• Red bell pepper: Gives color and gentle sweetness Look for one with shiny tight skin
• Whole serrano pepper: Infuses a gentle heat but remove before serving if you do not want much spice
• Russet potatoes: These become creamy and comforting inside the soup Choose small ones that are firm not sprouting
• Roma tomatoes: Brings acidity and beautiful color use at peak ripeness for best taste
• Mexican oregano: Adds citrusy herbal notes Try to find this type since it is quite distinct from Mediterranean oregano
• Chicken broth or water: The soup base Low sodium stock is most versatile
• Fresh cilantro: Lifts everything with its fresh aroma Always add sprigs whole for easy removal
• Chicken bouillon or tomato bouillon powder: Either adds umami and richness go for a trusted brand like Knorr
• Avocado and queso fresco: Brightens the final dish slice ripe avocado and crumble fresh queso for garnish
• Mexican crema: For a creamy cool finish Whisk before serving if separated

Step-by-Step Instructions

Toast the Pasta:

Spread vermicelli in a wide skillet and drizzle with the olive oil Heat over medium high tossing frequently Watch closely as the color shifts from pale gold to a deep toasted brown This usually takes three to five minutes and adds an unmistakable nutty flavor

Brown the Beef:

Heat a large heavy pot on moderate flame for about three minutes before adding the diced chuck Immediately sprinkle on salt black pepper and garlic powder Stir occasionally letting the beef sear and cook for about ten minutes Drain extra fat for a lighter soup

Build the Sofrito:

Toss in your diced onions whole serrano pepper and chopped bell pepper Cook these together for around three minutes just until the onion turns translucent but is not browned This infuses the fat with flavor

Layer in Potatoes and Garlic:

Add the diced potatoes and minced garlic Sprinkle with a bit more salt and pepper Stir well and let everything sauté for five minutes This helps the potatoes absorb the base flavor

Blend the Sauce:

In a blender combine quartered roma tomatoes three cups of broth bouillon powder and Mexican oregano Puree on high until completely smooth Pour this mixture into your pot with the beef and veggies

Simmer Everything:

Add in the toasted pasta and tuck the fresh cilantro sprigs into the mixture Pour in the remaining broth Let the pot simmer gently for about eight minutes or until the noodles are tender and potatoes soft but not falling apart

Garnish and Serve:

Remove the whole serrano pepper and cilantro sprigs Ladle the fideo into bowls and top with creamy avocado slices crumbled queso fresco and swirls of Mexican crema Serve hot with warm corn tortillas

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Fideo is all about the noodles and for me toasting the pasta the right way always reminds me of the first time I made this with my abuela She taught me to wait for just the right amount of color and even now one whiff of that toasty aroma takes me right back to her stove

This soup is the kind of food you want to share with a table full of friends The chunky potatoes and golden fideo are pure comfort and it is one of those recipes you will be asked for every time

Storage Tips

Store leftover fideo in an airtight container in the fridge for up to four days The noodles will continue to absorb some broth so add extra water or broth when reheating for best results Freezing is possible but the potatoes can get slightly mealy so fresh is always better if possible

Ingredient Substitutions

Swap ground beef for diced chicken if you want a lighter variation or use ground turkey for less fat If you cannot find vermicelli try using fideo cut spaghetti or even thin egg noodles For vegetarian just skip the beef and use vegetable broth plus add extra vegetables like peas or zucchini

Serving Suggestions

Fideo with potatoes is perfect served with a squeeze of lime warm corn tortillas and a few pickled jalapeños on the side A simple green salad or sliced radishes also pair beautifully to balance out the richness I love spooning extra crema over each bowl and letting everyone top their own with avocado

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Cultural and Historical Notes

Fideo soup is beloved across Mexican households and every family cooks it a little differently Toasting the noodles first is a signature step but after that the possibilities are endless This version with potatoes and beef is extra hearty popular in the north of Mexico and especially common for cozy family lunches when everyone is gathered at the table

One taste of this cozy bowl and you will understand why it is legendary in my family The next time you crave pure comfort this recipe delivers with every spoonful

Recipe FAQs

→ Can I use different pasta types?

Yes, vermicelli is traditional, but you can substitute angel hair or thin spaghetti broken into pieces for a similar texture and cooking time.

→ What cut of beef works best?

Diced chuck steak is ideal for its rich flavor and tenderness, but ground beef or stewing cuts can also create a satisfying result.

→ How spicy is the dish?

A whole serrano pepper adds a mild, gentle heat if left whole. For more intensity, slice the pepper or add extra chiles to taste.

→ What sides complement this meal?

Warm corn tortillas are traditional, and simple green salads or grilled vegetables provide fresh balance to the rich flavors.

→ Is there a meatless variation?

Yes, omit the beef and use vegetable broth. Adding extra potatoes or beans can keep the dish hearty and satisfying without meat.