Recipe of Speedy Peruvian Beef and Noodle Stew
Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, Peruvian Beef and Noodle Stew. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Peruvian Beef and Noodle Stew is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Peruvian Beef and Noodle Stew is something that I have loved my entire life. They are nice and they look fantastic.
Many things affect the quality of taste from Peruvian Beef and Noodle Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Peruvian Beef and Noodle Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Peruvian Beef and Noodle Stew is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Peruvian Beef and Noodle Stew estimated approx 2 1/2 hours.
To get started with this particular recipe, we must first prepare a few components. You can cook Peruvian Beef and Noodle Stew using 17 ingredients and 3 steps. Here is how you can achieve that.
Ingredients and spices that need to be Make ready to make Peruvian Beef and Noodle Stew:
- 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Stewing (cut into 1/2 inch cubes)
- 3 TBSP Grapeseed Oil
- Kosher Salt & Freshly Ground Black Pepper (to season)
- 1 Yellow Onion (medium diced)
- 1 Red Onion (medium diced)
- 1 Red Bell Pepper (medium diced)
- 3 Yukon Gold Potatoes (medium diced)
- 7 Garlic Cloves (minced)
- 24 OZ Diced Tomatoes
- 1/3 CUP Tomato Paste
- 3 TBSP Aji Mirasol (Peruvian hot pepper paste)
- 6 CUP Beef Stock
- 1 CUP Red Wine
- 3 TBSP Red Wine Vinegar
- 1/2 CUP Evaporated Milk
- 1 PACKAGE Fideo Noodles
- 1 BUNCH Cilantro (minced)
Steps to make to make Peruvian Beef and Noodle Stew
- PREPARING THE STEW
In a large Dutch oven over medium heat, add in the grapeseed oil. Make sure you’ve cut your Fullblood Wagyu beef for stewing into 1/2 inch cubes.Season the beef cubes with kosher salt and freshly ground black pepper. Add the Fullblood Wagyu beef into the Dutch oven, and sear it on all sides (2 minutes per side). After the beef is seared, add in the diced yellow and red onions. Cook until the onions are translucent.Then, add in the red wine & minced garlic. Cook for 3 minutes.
- Add in the diced tomatoes, tomato paste, Aji Mirasol, beef stock, red wine vinegar, and diced potatoes.Cook until the liquid comes up to a boil. Then reduce to a simmer, and cover with the lid. Let the stew simmer for 2 hours or until the potatoes are tender.
- FINAL STEPS
Add in the diced red bell peppers, and fideo noodles. Cook for 5 minutes or until the pasta is tender. Fold in the minced cilantro and evaporated milk. Season to taste with kosher salt and freshly ground black pepper.Divide the stew between bowls, serve, and enjoy!
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