Spanish Noodle Stew with Beef and Vegetables

Name: Spanish Noodle Stew with Beef and Vegetables
Prep time: 15 min
Cook time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 200g thick fideo noodles; 500g yearling beef, cut into bite-sized cubes; 150g frozen carrots; 200g frozen green beans; 1 handful of mushrooms; 1 onion; 1 large potato; Tomato paste; 3 garlic cloves; Dried red chili pepper (optional); Pink Himalayan salt; Extra virgin olive oil; 1l vegetable or beef broth

Rice & pasta

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Today I'm putting on my apron to make a comforting Spanish noodle stew with beef and vegetables, the kind of hearty dish I love bringing to the table for true home cooking. This cazuela brings together thick noodles, tender diced beef, green beans, carrots, mushrooms, and potato: a comforting meal for four made with everyday ingredients.

The vegetable or beef broth and concentrated tomato paste bring loads of flavor, while the thick noodles give the stew great body. If you're looking for a satisfying beef noodle stew for a family lunch, this takes just about an hour from start to finish. Plus, I use frozen carrots and green beans to save time, and leave the chili pepper optional for anyone who enjoys a touch of heat.

For other comforting ideas, take a look at my Noodle stew with vegetables and seafood or this High-protein macaroni with beef and vegetables, two delicious options for your next meal.

Prep: 15 minCook: 45 minServes: 4

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Ingredients

Here are the ingredients you need

200g thick fideo noodles
500g yearling beef, cut into bite-sized cubes
150g frozen carrots
200g frozen green beans
1 handful of mushrooms
1 onion
1 large potato
Tomato paste
3 garlic cloves
Dried red chili pepper (optional)
Pink Himalayan salt
Extra virgin olive oil
1l vegetable or beef broth

Step by step

Method

1Add the bite-sized beef cubes to your pan with a drizzle of olive oil and brown them well on all sides.
2Once browned, transfer the meat to a plate and set aside.
3Add the chopped onion to the pan and sauté until soft, then add the rest of the vegetables along with another splash of oil and a pinch of salt. Cook everything well.
4Add the finely minced garlic and the chili pepper.
5When the garlic starts to turn golden, stir in two tablespoons of tomato paste.
6Return the reserved beef to the pan along with the potato, sliced into rustic pieces.
7Cover everything with the broth.
8Bring to a boil, then turn off the heat. Let the stew base sit and infuse until you're ready to eat.
9Bring back to a simmer, add the noodles, and cook over medium heat according to package instructions until al dente.
10Finally, take off the heat and let rest for 2 to 3 minutes.
11Done! Our NOODLE STEW WITH BEEF AND VEGETABLES is ready to serve.

Frequently asked questions

Can I freeze this beef and noodle stew?

You can freeze it, although noodles and potatoes soften and lose their texture once thawed. If you want to make it ahead, your best bet is to freeze the beef and vegetable base without the potatoes or noodles, then add those fresh when you finish cooking.

How long does beef noodle stew keep in the fridge?

Store it in an airtight container in the fridge within two hours of cooking and eat within 2 to 3 days. When reheating, add a splash of broth if the noodles have soaked up the liquid, and heat all the way through.

Can I use fresh carrots and green beans instead of frozen?

Yes, use the same weight of fresh vegetables, weighed after trimming and cleaning. Cut them into similar bite-sized pieces and check that they're tender, as fresh vegetables may take slightly longer to cook.