Peruvian Beef Noodle Soup (Sopa Criolla) Recipe

Heat oil in a 5-quart pot over medium heat. Cook about half the beef in hot oil until completely browned about 5 minutes. Remove beef with a slotted spoon to a bowl. Repeat with remaining beef.

Cook and stir onion and garlic in the oil remaining in the pot until the onion is soft about 4 minutes. Return beef to the pot; add tomato paste and stir to coat beef in paste. Stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. Cook and stir the mixture just until the oregano is fragrant about 1 minute.

Pour beef broth into the pot cover the pot and bring the broth to a boil. Reduce heat to medium-low and simmer liquid until the beef is very tender about 90 minutes.

Bring a large pot of lightly salted water to a boil. Cook fideo in the boiling water stirring occasionally until cooked through but firm to the bite 4 to 5 minutes. Drain.

Stir carrot and zucchini into the liquid; cook until the carrots are tender about 15 minutes. Remove and discard bay leaves. Season again with kosher salt and pepper. Stir fideo into the broth; cook until the noodles are hot about 1 minute.