Easy Guiso de FIdeo
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
25 mins
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Servings
12
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Calories
296 kcal
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Course
Main Course
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Cuisine
Paraguayan
Easy Guiso de FIdeo
Description
The recipe starts by searing 1 kg of lean beef cut into cubes in olive oil until browned. Chopped onion, garlic, poblano and bell peppers, carrots, Roma tomatoes, and beef bouillon are added and cooked until vegetables soften. Tomato paste and a touch of sugar are stirred in to develop depth and to scrape up browned bits from the pot, adding complexity.
Water is poured in to bring the stew to a boil, then ditalini noodles are added and cooked while stirring to prevent sticking. Seasoned with kosher salt, black pepper, and chopped cilantro or parsley, the guiso blends tender beef, softened pasta, and vibrant vegetables. The poblano adds a subtle mellow heat and the variety of vegetables contribute a rustic texture.
This stew is a filling meal that can be served on its own or with simple sides. It’s suitable for meal planning as it can be made ahead and reheated. Refrigeration or freezing is possible, and thinning with water or broth during reheating helps maintain the stew’s consistency after storage.
Ingredients
- 1 kg beef tip lean (cut into ½-inch cubes or thin strips, or beef chuck
- 5 garlic finely minced, cloves
- 1 large onion , finely chopped
- 1 large poblano pepper finely chopped *(I like to use poblano pepper because it gives a spicy mellow flavor, or green bell pepper
- 1 large bell pepper cut in half seeded and finely chopped, red or yellow
- 5 Roma tomato diced *(If you don’t have fresh tomatoes on hand you can use 200g crushed tomatoes or puree
- 454 g ditalini noodles 16 oz
- 2 Tablespoons tomato paste
- 3 tablespoons Knorr beef flavored bouillon adjust to your liking, or kosher salt
- 1 teaspoon kosher salt , adjust to taste
- 3 medium carrot finely chopped or thinly sliced* (I like to cut the veggies into bigger, more rustic chunks as my grandma does).😁
- ½ tablespoon granulated sugar
- ½ teaspoon black pepper ground
- 2 liters water about 8 cups
- 4 tablespoons olive oil as needed, or canola oil
- 2 tablespoons cilantro chopped, or flat leaf parsley
Instructions
- Heat the Pot: Heat oil over medium-high heat in a large nonstick Dutch oven or heavy pot.
- Sear the Beef: Add the beef to the pot and season it with salt and pepper. Cook, turning occasionally, until the beef is seared and browned on all sides, about 5 to 7 minutes.
- Cook the Vegetables: Add the chopped onion, poblano pepper, red bell pepper, carrot, garlic, tomatoes, and beef bouillon to the pot. Cook until the vegetables soften, about 10 to 15 minutes. If needed, reduce the heat. If the mixture becomes too dry, you can add a splash of water to prevent sticking.
- Add Tomato Paste and Sugar: Stir in the tomato paste and sugar. Cook, stirring for an additional 2 minutes. Be sure to scrape the bottom of the pot to release all the crispy layers; this is where the guiso gets its flavor.
- Boil and Add Noodles: Pour in the water and bring it to a boil over high heat. Add the noodles and stir. Cook, stirring often to prevent the pasta from sticking to the bottom, until the pasta is just tender, about 7 to 10 minutes.
- Season and Finish: Taste the guiso and adjust the seasoning with kosher salt if needed. Stir in the chopped cilantro, if using.
Notes
- Guiso de Fideo can be made ahead; cool completely before refrigerating for up to 3 days or freezing for up to 3 months.
- When reheating from refrigerated or frozen, add a splash of water or broth to restore consistency.
- Reheat gently in a pot or microwave, stirring occasionally to heat evenly.
- Freezing may slightly alter texture but maintains overall flavor.
- Store leftover guiso in an airtight container refrigerated for up to 3 days.
User Reviews
Overall Rating
5
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