Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, peruvian beef and noodle stew. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Peruvian Beef and Noodle Stew is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Peruvian Beef and Noodle Stew is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have peruvian beef and noodle stew using 17 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Peruvian Beef and Noodle Stew:

1. Take 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Stewing (cut into 1/2 inch cubes)
2. Make ready 3 TBSP Grapeseed Oil
3. Make ready Kosher Salt & Freshly Ground Black Pepper (to season)
4. Take 1 Yellow Onion (medium diced)
5. Prepare 1 Red Onion (medium diced)
6. Prepare 1 Red Bell Pepper (medium diced)
7. Get 3 Yukon Gold Potatoes (medium diced)
8. Get 7 Garlic Cloves (minced)
9. Get 24 OZ Diced Tomatoes
10. Make ready 1/3 CUP Tomato Paste
11. Get 3 TBSP Aji Mirasol (Peruvian hot pepper paste)
12. Prepare 6 CUP Beef Stock
13. Take 1 CUP Red Wine
14. Get 3 TBSP Red Wine Vinegar
15. Prepare 1/2 CUP Evaporated Milk
16. Prepare 1 PACKAGE Fideo Noodles
17. Make ready 1 BUNCH Cilantro (minced)

Instructions to make Peruvian Beef and Noodle Stew:

1. PREPARING THE STEW In a large Dutch oven over medium heat, add in the grapeseed oil. Make sure you’ve cut your Fullblood Wagyu beef for stewing into 1/2 inch cubes.Season the beef cubes with kosher salt and freshly ground black pepper. Add the Fullblood Wagyu beef into the Dutch oven, and sear it on all sides (2 minutes per side). After the beef is seared, add in the diced yellow and red onions. Cook until the onions are translucent.Then, add in the red wine & minced garlic. Cook for 3 minutes.
2. Add in the diced tomatoes, tomato paste, Aji Mirasol, beef stock, red wine vinegar, and diced potatoes.Cook until the liquid comes up to a boil. Then reduce to a simmer, and cover with the lid. Let the stew simmer for 2 hours or until the potatoes are tender.
3. FINAL STEPS Add in the diced red bell peppers, and fideo noodles. Cook for 5 minutes or until the pasta is tender. Fold in the minced cilantro and evaporated milk. Season to taste with kosher salt and freshly ground black pepper.Divide the stew between bowls, serve, and enjoy!
4. Ready to serve and ENJOY!

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