On slightly chilly days, treat yourself to the comforting and satisfying flavors of a delicious Paraguayan-style Guiso de Fideo Cortadito. Our recipe is easy to prepare and budget-friendly, allowing you to get creative with ingredients from your pantry and refrigerator. The beauty of this dish lies in its versatility, offering endless variations with vegetables, meat choices (if desired), and the type of noodles you prefer. While shorter noodles like ditalini work exceptionally well, rest assured that any choice will result in a delightful and fulfilling meal.
Guiso de Fideo Cortadito is a staple for Paraguayan families during low temperatures, providing a hearty and nutritious lunch. When preparing this dish, there's room for customization while following a few essential guidelines that set it apart from a simple stew. Searing the meat is crucial, and although beef is traditional, pork can also be a delicious alternative.
Adding carrots enhances the flavor and texture profile, providing a delightful twist. Simmering the stew over low heat yields optimal results, and as for noodles, the choice is entirely yours. However, shorter noodles tend to complement the guiso de fideo best. To complete your meal, consider pairing it with traditional Paraguayan sides like Mandioca, a soft and starchy accompaniment that perfectly complements the rich flavors of the stew.
Another great option is Galleta Paraguaya, a Paraguayan bread that can be used to soak up the flavorful broth. For a refreshing contrast, serve a simple side salad with fresh vegetables and a tangy dressing. This will add a burst of freshness and balance to the hearty Guiso de Fideo.
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What is Guiso de Fideo?
Guiso de fideo is a popular Latin America dish. It is a flavorful and comforting soup made with short, broken pieces of pasta called "fideo" that are cooked in a tomato-based broth with various vegetables and often meat.
The origins of guiso can be traced back to the 16th century, possibly coinciding with the rise of clay pots for cooking. The term "guiso" first appeared in the late 15th century in a recipe book compiled by the esteemed cook Corte Roberto de Nola, who authored the renowned "Libro de los Guisados."
This historic book detailed numerous culinary preparations of the era, serving as a valuable source of gastronomic history. In the 18th century, "guiso" referred to a cooking style involving simmering ingredients in a seasoned broth enriched with meat, spices, and other flavorful elements.
Skilled cooks who mastered the art of preparing guisos were known as "guisanderos." When we refer to a guiso, we describe a preparation where ingredients are sautéed in a sauce before simmering in a flavorful broth. The term "guiso" itself does not impose any specific limitations, allowing for a wide range of ingredients based on personal preferences.
About This Guiso de Fideo Recipe:
- Taste: Rich and savory with a balanced blend of flavors from beef, vegetables, and seasonings. Depth from garlic, onion, poblano pepper, bell pepper, fresh tomatoes, and tomato paste. Enhanced with beef bouillon and optional cumin. Fresh note from cilantro or parsley.
- Texture: Hearty and comforting with tender beef, soft vegetables, and chewy Ditalini noodles. Carrots add a slight crunch for balance.
- Method: Brown beef, cook vegetables until soft, add tomato paste and sugar, then water. Boil, add noodles, and cook until tender. Stir to prevent sticking. Season to taste; add cilantro or parsley.
Guiso de Fideo Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Beef Tip or Beef Chuck: The beef provides protein and adds richness. Beef tip or beef chuck are commonly used cuts for stews because they become tender when slow-cooked.
- Garlic: Adds flavor and aroma to the dish, enhancing the overall taste.
- Onion: Provides a savory and slightly sweet flavor base.
- Bell Pepper & Poblano Pepper: Paraguayan cuisine uses Bell Peppers, while Latin American cuisine often includes Poblano Peppers for their mild spice and mellow flavor. We combine Red Bell Peppers and Poblano Peppers in our Guiso for a tasty and subtle kick.
- Tomatoes: Contribute to the tomato-based broth, adding a tangy and slightly sweet flavor.
- Jasmine Rice: Provides a hearty base. While any rice can be used, we like using Jasmine Rice for its aromatic qualities and fluffy texture.
- Tomato Paste: Adds a concentrated tomato flavor and helps thicken the broth.
- Kosher Salt: Enhances the overall taste and balances the flavors in the dish.
- Ground Cumin (Optional): It adds a warm and earthy flavor, but its use is optional based on personal preference.
- Knorr Beef Flavor Bouillon: Add an intense beef flavor to the stew and provide additional seasoning. We like using Knorr a popular brand known for its flavor bouillon products.
- Carrots: Add sweetness, texture, and color to the guiso de fideo.
- Sugar: A small amount of sugar balances the acidity of the tomatoes and enhances the overall flavor.
- Ground Black Pepper: Black pepper or cayenne pepper can add subtle heat and spice to the dish. The amount used can be adjusted based on desired spiciness.
- Oil: Used for sautéing the ingredients and adds richness to the dish.
- Cilantro and Flat-Leaf Parsley: These herbs are used as garnishes and add a fresh and vibrant flavor.
Tools you'll need
How to Make Guiso de Fideo
Note: The full instructions are provided in the recipe card below.
- 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.
Substitutions
- Beef Tip or Beef Chuck: You can substitute with other cuts of beef suitable for stewing, such as beef stew meat or beef round.
- Poblano Pepper: If poblano pepper is not available, you can use any bell pepper or Anaheim pepper as alternative. These peppers have a milder flavor profile.
- Ditalini Pasta: Any type of noodle can be used, keeping in mind that the cooking times and water ratios may vary slightly.
- Knorr Beef Flavor Bouillon: If you prefer a homemade option or want to avoid bouillon, you can substitute it with beef broth or beef stock. Adjust the salt and seasoning accordingly.
Variations
- Add different vegetables: You could add other vegetables to the stew, such as potatoes, sweet potatoes, green beans, or peas.
- Use different herbs and spices: You could use other herbs and spices to flavor the stew, such as bay leaf, rosemary, thyme, paprika, or curry powder.
- Use a different type of pasta: Instead of Ditalini noodles, you could use other types of small pasta, such as orzo or acini di pepe.
- Make it spicy: Add more chili peppers or red pepper flakes to the stew if you like spicy food.
- Make it creamy: You could add a splash of cream or coconut milk to the broth at the end to make it creamy.
- Add wine: You could add red or white wine to the broth for a richer and more complex flavor.
- Make it vegetarian: You could omit the beef and use vegetable broth for a vegetarian version of the guiso de fideo.
- Make it gluten-free: If you need to avoid gluten, you could use gluten-free pasta or omit the pasta altogether.
- Add cheese: You could sprinkle grated Parmesan or Pecorino Romano cheese on top of the guiso de fideo for a delicious finishing touch.
How to Serve
Guiso de Fideo Cortadito is best served hot, straight from the pot, or after it has been reheated. It is often served in deep bowls to accommodate the noodles and broth. To add a pop of color and freshness, sprinkle chopped cilantro or parsley on top of the stew as a garnish. Crusty bread is a popular side dish that pairs well with this stew, as it can be used to sop up the broth and add some texture to the meal.
You could also serve a simple salad of greens and vegetables on the side for a balanced meal. This stew is already a complete meal, but you could also do it with a side dish of mandioca or crusty bread for an even heartier meal.
How to Store & Re-Heat
To store: Transfer any guiso de fideo leftovers to an airtight container and refrigerate for 3 days.
To reheat: Transfer the Guiso de Fideo to a pot and place it over medium heat. Add a splash of water or broth to thin out the stew if it has thickened in the fridge. Stir occasionally until the stew is heated, ladle it into bowls, and serve hot.
Alternatively, you could reheat individual portions in the microwave. Place the stew in a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, and microwave on high for 1-2 minutes or until heated through, stirring occasionally. Be sure to check the temperature of the stew before serving to ensure it is heated through.
Make-Ahead
Guiso de Fideo Cortadito can be made ahead of time for easy meal planning. To make the Guiso de Fideo Cortadito ahead of time, follow the recipe as directed and allow it to cool completely. Then, transfer the stew to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat the stew, transfer it to a pot and place it over medium heat. Add a splash of water or broth to thin out the stew if it has thickened in the fridge or freezer.
Stir occasionally until the stew is heated, ladle it into bowls, and serve hot. Alternatively, you could reheat individual portions in the microwave. Place the guiso de fideo in a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, and microwave on high for 1-2 minutes or until heated through, stirring occasionally. Be sure to check the temperature of the stew before serving to ensure it is heated through.
How to Freeze
While freezing stew is an option, it may alter the texture and flavor. However, if you still want to freeze it, here's how you can do it: Let the Guiso de fideo cortadito cool completely in the refrigerator or at room temperature. Once it has cooled, transfer the stew to airtight, freezer-safe containers or resealable freezer bags. Label each container or bag with the date and name of the dish. You can freeze the guiso for up to 3 months. When you are ready to eat, remove the container or bag from the freezer and let it thaw in the refrigerator overnight.
Once melted, transfer the stew to a pot and place it over medium heat. Add a splash of water or broth to thin out the stew if it has thickened during freezing. Stir occasionally until the stew is heated, ladle it into bowls, and serve hot. Alternatively, you could reheat individual portions in the microwave.
Place the guiso de fideo in a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, and microwave on high for 1-2 minutes or until heated through, stirring occasionally. Be sure to check the temperature of the guiso de fideo before serving to ensure it is heated through.
Tips for Making The Best Guiso de Fideo
- Choose the right cut of meat: Use a tender cut of beef, such as chuck or stew meat, which will become tender and flavorful when cooked low and slow.
- Brown the meat: Before adding it to the guiso, brown the meat in batches. This step adds depth of flavor to the dish by caramelizing the meat's surface.
- Sauté the aromatics: Sauté onions and garlic in the same pot after browning the meat. This step enhances the flavor base of the stew.
- Incorporate spices and seasonings: Add spices like cumin, paprika, oregano, and bay leaves to enhance the flavor profile of the stew—season with salt and pepper to taste.
- Choose the right noodles: Use a small shape pasta like ditalini, small shells, elbow, bowtie, or a thin pasta variety like vermicelli or angel hair noodles. If using vermicelli, angel hair, or spaghetti noodles break them into smaller pieces before adding them to the stew.
- Cook the noodles in the stew: Add the guiso de fideo directly to the simmering stew and cook until they are tender. The noodles will absorb the flavors of the stew as they cook.
- Adjust the consistency: If the stew becomes too thick, add a bit of broth or water to thin it out. If it's too thin, simmer uncovered for a little longer to allow the liquid to reduce.
- Garnish and serve: Garnish the guiso de fideo with fresh herbs like cilantro or parsley before serving. You can also add a squeeze of lime juice for a burst of freshness.
FAQ
Could I use a different type of pasta?
You could use any pasta you want, such as elbow macaroni, small shells, or even egg noodles.
Can I omit the noodles?
You can omit the noodles if you prefer a lower-carb stew version. However, you may need to adjust the liquid in the recipe to compensate for the lack of noodles.
Can I use a different meat?
You can use lamb, pork, or chicken instead of beef.
Can I use canned or frozen vegetables?
You can use canned or frozen vegetables if you still need fresh ones. Be sure to adjust the cooking time and seasonings accordingly.
Can I make this stew spicy?
You can add more chili peppers or red pepper flakes to the stew to make it spicier. Just be sure to adjust the amount to your taste.
Related Recipes:
- Beef stew
- Spicy Korean Beef stew
- Black Bean stew
- Chicken noodle soup
- Roasted Tomato Basil Soup
- Pira Caldo
Recipe
Easy Guiso de FIdeo
Tools
- Measuring Cups & Spoons
Ingredients
- 1 kg beef tip or beef chuck , lean (cut into ½-inch cubes or thin strips)
- 5 Garlic cloves , finely minced
- 1 large onion , finely chopped
- 1 large poblano pepper or green bell pepper , finely chopped *(I like to use poblano pepper because it gives a spicy mellow flavor).
- 1 large red or yellow bell pepper , cut in half seeded and finely chopped
- 5 Roma Tomatoes , diced *(If you don’t have fresh tomatoes on hand you can use 200g crushed tomatoes or puree).
- 454 g (16 oz ) of Ditalini Noodles
- 2 Tablespoons tomato paste
- 3 tablespoons knorr beef flavor bouillon or kosher salt , adjust to your liking.
- 1 teaspoon kosher salt , adjust to taste
- 3 medium carrots , 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 ground black pepper
- 2 liters ( about 8 cups) water
- 4 tablespoons Olive oil or canola oil , as needed
- 2 tablespoons cilantro or flat leaves parsley , chopped
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
- To store: Transfer any leftovers to an airtight container and refrigerate for 3 days.
- To reheat: Transfer the Guiso de Fideo Cortadito to a pot and place it over medium heat. Add a splash of water or broth to thin out the stew if it has thickened in the fridge. Stir occasionally until the stew is heated, ladle it into bowls, and serve hot. Alternatively, you could reheat individual portions in the microwave. Place the stew in a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, and microwave on high for 1-2 minutes or until heated through, stirring occasionally. Be sure to check the temperature of the stew before serving to ensure it is heated through.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.