Peruvian Beef and Noodle Soup

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 pound (450g) beef stew meat, cut into small chunks 1 pound (450g) beef stew meat, cut into small chunks
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 ají amarillo (Peruvian yellow chili pepper), seeded and finely chopped (substitute: 1/2 yellow bell pepper + 1/4 teaspoon cayenne pepper) 1 ají amarillo (Peruvian yellow chili pepper), seeded and finely chopped (substitute: 1/2 yellow bell pepper + 1/4 teaspoon cayenne pepper)
• 2 tomatoes, diced 2 tomatoes, diced
• 6 cups (1.4 liters) beef broth 6 cups (1.4 liters) beef broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (240ml) evaporated milk 1 cup (240ml) evaporated milk
• 1 cup (240ml) vermicelli noodles 1 cup (240ml) vermicelli noodles
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef stew meat to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, paprika, dried oregano, and chopped ají amarillo (or substitute) over the beef. Stir well to coat the meat with the spices.
4. 4.
   Add the diced tomatoes to the pot and cook for a few minutes until they start to soften.
5. 5.
   Pour in the beef broth and water, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender.
6. 6.
   Stir in the whole milk and evaporated milk, and season with salt and pepper to taste. Simmer for an additional 10 minutes.
7. 7.
   In a separate pot, cook the vermicelli noodles according to the package instructions. Drain and set aside.
8. 8.
   To serve, place a portion of cooked vermicelli noodles in each bowl and ladle the hot soup over them. Garnish with fresh cilantro.

Treat your ingredients with care...

• Ají Amarillo — If you can find ají amarillo, it adds a unique flavor to the soup. However, if it's not available, you can substitute it with a combination of yellow bell pepper and a small amount of cayenne pepper to achieve a similar taste.

Tips & Tricks

• For a spicier version, add a bit more ají amarillo or cayenne pepper.
• To save time, you can use pre-cooked rotisserie chicken instead of beef stew meat.
• Customize the soup by adding your favorite vegetables such as carrots, peas, or corn.
• Serve the soup with a squeeze of fresh lime juice for an extra burst of flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Peruvian Beef and Noodle Soup hot, garnished with fresh cilantro. Accompany it with warm crusty bread or traditional Peruvian cornbread for a complete and satisfying meal.

Presentation advice

Present the soup in colorful bowls to showcase the vibrant colors of the tomatoes and onions. Sprinkle some chopped fresh cilantro on top for an added touch of freshness.