Cozy Nights, Hearty Fideo: Comforting Potatoes and Beef in a One-Pot Hug

why make this recipe

Fideo with Potatoes and Beef is a warm and hearty dish that brings comfort to chilly nights. This recipe is simple and uses common ingredients found in many kitchens. It combines the richness of beef, the heartiness of potatoes, and the delicate texture of vermicelli pasta. The blend of spices and fresh vegetables creates a flavorful dish that is both satisfying and delicious. It’s perfect for family dinners, and leftovers make a great lunch the next day!

how to make Fideo with Potatoes and Beef

Ingredients:

• 1 cup Vermicelli Pasta (Can substitute with angel hair or thin spaghetti.)
• 2 tbsp Olive Oil (Essential for toasting the pasta.)
• 1 lb Chuck Beef Steak (Diced) (Can use ground beef or diced chicken.)
• 1 tsp Salt (Seasoning for the beef.)
• 1 tsp Ground Black Pepper (Adds mild heat.)
• 3 cloves Garlic (Minced) (Enhances flavor.)
• 1 medium Onion (Diced) (Provides sweetness.)
• 1 tsp Garlic Powder (Complementary to fresh garlic.)
• 1 tsp Dried Mexican Oregano (Adds herby notes.)
• 1 medium Red Bell Pepper (Diced) (Adds sweetness.)
• 1 whole Serrano Pepper (Can be sliced for more heat.)
• 2 medium Russet Potatoes (Peeled and Diced) (Hearty addition.)
• 2 medium Roma Tomatoes (Quartered) (Forms the base of the broth.)
• 1.25 liters Chicken Broth or Water (Use vegetable broth for meatless version.)
• 1 tbsp Chicken Bouillon Powder (Intensifies flavor.)
• 1/4 cup Cilantro (Fresh Sprigs) (Add freshness.)
• 1 medium Avocado (Sliced) (Creamy garnish.)
• 1/4 cup Queso Fresco (Crumbled) (Salty finish.)
• 1/4 cup Mexican Crema (For extra richness.)

Directions:

1. Heat olive oil in a large pot over medium heat.
2. Add the vermicelli pasta and toast it, stirring frequently, until it turns a golden brown color. This usually takes about 3-5 minutes.
3. Once toasted, remove the pasta from the pot and set it aside.
4. In the same pot, add diced beef and season it with salt and pepper. Cook until browned on all sides, about 5-7 minutes.
5. Add garlic, onion, garlic powder, and dried oregano. Cook until the onion becomes translucent.
6. Stir in the red and serrano peppers, diced potatoes, and quartered tomatoes. Cook for another 5 minutes.
7. Pour in the chicken broth or water and add the chicken bouillon powder. Bring to a boil, then reduce to a simmer.
8. Return the toasted pasta to the pot and stir well. Let it simmer for about 10-15 minutes or until the potatoes are tender.
9. Stir in the cilantro just before serving.

how to serve Fideo with Potatoes and Beef

Serve this comforting dish hot, garnished with slices of avocado, crumbled queso fresco, and a drizzle of Mexican crema. It’s great on its own or paired with a side of warm tortillas.

how to store Fideo with Potatoes and Beef

To store leftovers, let the dish cool completely. Place it in an airtight container in the refrigerator. It can be stored for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through.

tips to make Fideo with Potatoes and Beef

• For extra flavor, consider adding spices like cumin or chili powder.
• You can substitute the beef with other proteins, like chicken or shrimp, to suit your taste.
• Make sure not to overcook the pasta; it should still have a slightly firm bite.

variation

Try adding vegetables like corn or zucchini for a nutritious twist. You can also make it a meatless version using only vegetables and vegetable broth.

FAQs

Can I use a different kind of pasta?
Yes, you can use angel hair or thin spaghetti if you cannot find vermicelli pasta.

How spicy is this dish?
The dish has a mild heat from the serrano pepper. If you prefer a milder flavor, you can omit it or use less.

Can I freeze Fideo with Potatoes and Beef?
Yes, you can freeze the dish. Just ensure it cools completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months.

Fideo with Potatoes and Beef

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• Author: angela
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A warm and hearty dish combining beef, potatoes, and vermicelli pasta with a blend of spices and fresh vegetables.

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Ingredients

Scale 1x2x3x

• 1 cup Vermicelli Pasta (Can substitute with angel hair or thin spaghetti.)
• 2 tbsp Olive Oil
• 1 lb Chuck Beef Steak (Diced)
• 1 tsp Salt
• 1 tsp Ground Black Pepper
• 3 cloves Garlic (Minced)
• 1 medium Onion (Diced)
• 1 tsp Garlic Powder
• 1 tsp Dried Mexican Oregano
• 1 medium Red Bell Pepper (Diced)
• 1 whole Serrano Pepper
• 2 medium Russet Potatoes (Peeled and Diced)
• 2 medium Roma Tomatoes (Quartered)
• 1.25 liters Chicken Broth or Water
• 1 tbsp Chicken Bouillon Powder
• 1/4 cup Cilantro (Fresh Sprigs)
• 1 medium Avocado (Sliced)
• 1/4 cup Queso Fresco (Crumbled)
• 1/4 cup Mexican Crema

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the vermicelli pasta and toast it, stirring frequently, until it turns a golden brown color.
3. Once toasted, remove the pasta from the pot and set it aside.
4. In the same pot, add diced beef and season it with salt and pepper. Cook until browned on all sides.
5. Add garlic, onion, garlic powder, and dried oregano. Cook until the onion becomes translucent.
6. Stir in the red and serrano peppers, diced potatoes, and quartered tomatoes. Cook for another 5 minutes.
7. Pour in the chicken broth or water and add the chicken bouillon powder. Bring to a boil, then reduce to a simmer.
8. Return the toasted pasta to the pot and stir well. Let it simmer until the potatoes are tender.
9. Stir in the cilantro just before serving.

Notes

Serve hot garnished with avocado, queso fresco, and Mexican crema. Great on its own or with warm tortillas.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 21g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg