Guiso de fideos – beef and pasta stew

Ingredients for 4 portions

• 1Yellow onion, chopped
• 1Bell pepper, red, chopped
• 2 clovesGarlic, chopped
• 2Carrots, sliced
• 500 gBeef chuck, in cubes
• to tasteSalt
• to tasteBlack pepper
• 2 tbspRapeseed oil
• 2 tspPaprika
• 500 gCrushed tomatoes
• ≈ 1.2 lWater
• 1 cubeBeef stock
• 2Bay leaves
• 1 tspOregano
• 300 gPotato, in cubes
• 300 gPumpkin, peeled, in cubes
• 300 gPasta, short pasta, such as penne or macaroni
• 150 gGreen peas, frozen

Method

1. Chop the onion, pepper and garlic and slice the carrots.
2. Cut the beef into roughly 3 cm cubes.
3. Heat the oil in a large pot and brown the beef in batches over a high heat until well coloured all over.
4. Add the onion, pepper, garlic and carrots and fry for 5 minutes. Stir in the paprika.
5. Add the crushed tomatoes, water, stock cube, bay leaves and oregano and bring to the boil.
6. Lower the heat and simmer, covered, for 45 minutes, until the beef is almost tender.
7. Meanwhile, peel the potatoes and pumpkin and cut them into cubes.
8. Add the potatoes and pumpkin and simmer for 10 minutes.
9. Add the pasta and cook for 10–12 minutes, stirring often so it doesn't stick, until tender; add the peas for the last 3 minutes. Add a little hot water if the stew gets too thick.
10. Season to taste with salt and pepper, remove the bay leaves and serve.

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