Peruvian Beef and Noodle Stew

• 4 tablespoons vegetable oil
• 1 1/2 pounds beef sirloin, cut into 1-inch cubes
• 1 large onion, cut into 1/2-inch dice
• 1/2 red bell pepper, cut into 1/2-inch dice
• 2 garlic cloves, minced
• 5 cups beef stock or low-sodium broth
• 1 large baking potato, peeled and cut into 1/2-inch dice
• 1 teaspoon ground cumin
• 1 bay leaf
• 4 ounces dried fideos noodles or spaghettini, crushed
• Kosher salt and freshly ground pepper

1. In a soup pot, heat 2 tablespoons of the oil.
2. Add the sirloin and cook over high heat until browned all over; transfer to a plate.
3. Heat the remaining 2 tablespoons of oil in the pot.
4. Add the onion, bell pepper and garlic and cook over moderately high heat until softened, about 4 minutes.
5. Add the stock, potato, cumin and bay leaf.
6. Bring to a simmer and cook for 10 minutes.
7. Add the noodles and simmer until al dente, about 5 minutes.
8. Return the meat and any accumulated juices to the pot and cook until warmed through, about 1 minute.
9. Discard the bay leaf.
10. Season the stew with salt and pepper, ladle into bowls and serve.

vegetable oil, beef sirloin, onion, red bell pepper, garlic, beef stock, baking potato, ground cumin, bay leaf, fideos noodles, kosher salt

Taken from www.foodandwine.com/recipes/peruvian-beef-and-noodle-stew (may not work)