Fideo with Potatoes and Beef

Fideo with potatoes and ground beef is the kind of soul-satisfying meal I crave when I need comfort in a bowl. The silky pasta, tender beef, and hearty potatoes come together in a tomato-rich broth that takes me right back to my grandmother’s kitchen on a rainy afternoon.

This was the meal that finally got my youngest to eat potatoes with zero complaints. Once you try the golden toasted noodles and rich tomato base, it is easy to understand why it is a classic for families.

Ingredients

• Vermicelli pasta: The backbone of fideo. Look for a brand that is slightly thicker so it does not overcook easily
• Olive oil: Lends richness and helps toast the pasta. A good quality extra virgin oil brings a subtle earthy flavor
• Chuck steak cut into small cubes: Full of beefy flavor and stays nice and tender after simmering. Choose a cut with some marbling for juiciness
• Garlic: Both fresh and in powder for layerd flavor. Use plump cloves and a fresh jar of garlic powder
• Onion: Adds natural sweetness and rounds out the base. Go for firm white or yellow onions
• Salt and black pepper: Essential for seasoning makes the broth sing
• Red bell pepper: Gives color and gentle sweetness. Look for one with shiny tight skin
• Whole serrano pepper: Infuses a gentle heat but remove before serving if you do not want much spice
• Russet potatoes: These become creamy and comforting inside the soup. Choose small ones that are firm not sprouting
• Roma tomatoes: Brings acidity and beautiful color use at peak ripeness for best taste
• Mexican oregano: Adds citrusy herbal notes. Try to find this type since it is quite distinct from Mediterranean oregano
• Chicken broth or water: The soup base. Low-sodium stock is most versatile
• Fresh cilantro: Lifts everything with its fresh aroma. Always add sprigs whole for easy removal
• Chicken bouillon or tomato bouillon powder: Either adds umami and richness go for a trusted brand like Knorr
• Avocado and queso fresco: Brightens the final dish slice ripe avocado and crumble fresh queso for garnish
• Mexican crema: For a creamy cool finish. Whisk before serving if separated

Instructions

Toast the Pasta:

Spread vermicelli in a wide skillet and drizzle with the olive oil. Heat over medium-high tossing frequently. Watch closely as the color shifts from pale gold to a deep toasted brown. This usually takes 3 to 5 minutes and adds an unmistakable nutty flavor.

Brown the Beef:

Heat a large heavy pot on moderate flame for roughly 3 minutes before adding the diced chuck. Immediately sprinkle on salt black pepper and garlic powder. Stir occasionally letting the beef sear and cook for about 10 minutes. Drain extra fat for a lighter soup.

Build the Sofrito:

Toss in your diced onions whole serrano pepper and chopped bell pepper. Cook these together for around 3 minutes just until the onion turns translucent but is not browned. This infuses the fat with flavor.

Layer in Potatoes and Garlic:

Add the diced potatoes and minced garlic. Sprinkle with a bit more salt and pepper. Stir well and let everything sauté for 5 minutes. This helps the potatoes absorb the base flavor.

Blend the Sauce:

In a blender combine quartered roma tomatoes 3 cups of broth bouillon powder and Mexican oregano. Puree on high until completely smooth. Pour this mixture into your pot with the beef and veggies.

Simmer Everything:

Add in the toasted pasta and tuck the fresh cilantro sprigs into the mixture. Pour in the remaining broth. Let the pot simmer gently for about 8 minutes or until the noodles are tender and potatoes soft but not falling apart.

Garnish and Serve:

Remove the whole serrano pepper and cilantro sprigs. Ladle the fideo into bowls and top with creamy avocado slices crumbled queso fresco and swirls of Mexican crema. Serve hot with warm corn tortillas.

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This soup is the kind of food you want to share with a table full of friends. The chunky potatoes and golden fideo are pure comfort and it is one of those recipes you will be asked for every time.

Storage Tips

Store leftover fideo in an airtight container in the fridge for up to four days. The noodles will continue to absorb some broth so add extra water or broth when reheating for best results. Freezing is possible but the potatoes can get slightly mealy so fresh is always better if possible.

Ingredient Substitutions

Swap ground beef for diced chicken if you want a lighter variation or use ground turkey for less fat. If you cannot find vermicelli try using fideo cut spaghetti or even thin egg noodles. For vegetarian just skip the beef and use vegetable broth plus add extra vegetables like peas or zucchini.

Serving Suggestions

Fideo with potatoes is perfect served with a squeeze of lime warm corn tortillas and a few pickled jalapeños on the side. A simple green salad or sliced radishes also pair beautifully to balance out the richness. I love spooning extra crema over each bowl and letting everyone top their own with avocado.

Cultural and Historical Notes

Fideo soup is beloved across Mexican households and every family cooks it a little differently. Toasting the noodles first is a signature step but after that the possibilities are endless. This version with potatoes and beef is extra hearty popular in the north of Mexico and especially common for cozy family lunches when everyone is gathered at the table.

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One taste of this cozy bowl and you will understand why it is legendary in my family. The next time you crave pure comfort, this recipe delivers with every spoonful.

Frequently Asked Questions

→ Can I use different types of pasta?

Yes, while vermicelli is classic, you may substitute with angel hair or thin spaghetti broken into pieces for similar texture.

→ What cut of beef works best?

Diced chuck steak offers rich flavor and tenderness, but ground beef or stewing beef can be used as alternatives.

→ How spicy does the dish get?

A whole serrano pepper adds mild heat when left whole. For more spice, slice or add additional chiles to taste.

→ What sides pair well with this meal?

Warm corn tortillas are traditional, but a simple salad or grilled vegetables also make great accompaniments.

→ Is it possible to make it vegetarian?

Absolutely—omit the beef, use vegetable broth, and add extra potatoes or beans for a satisfying meatless option.