Recipes

Argentine Beef Ragu (Guiso de Carne y Fideos)

Serves 4-6

| Prep Time: 10 min

| Cook Time: 45 min

| Total Time: 55 min

You may need: Argentine Pampas

Discover The Recipe

Beef is king in Argentina, where cattle ranching has been an important part of the economy and culture since the beginning of Spanish colonialism. The grasslands of Central Argentina, known as ‘the Pampas’, produce some of the best tasting beef in the world. In this recipe for Argentine Beef Ragu (Guiso de Carne y Fideos), stewed beef is transformed into a delicious, perfectly spiced ragu-stew sauce to coat your favorite noodles. Guiso de Carne y Fideos (also known as beef stew with noodles) is a popular comfort food across Latin America and you’ll want to add this recipe to your easy pasta meal rotation. Make a double batch to freeze for a quick and hearty weeknight meal.

Tender beef, savory herbs, and vegetables combine in a tomato and beef stock base to coat chewy noodles for a silky, satisfying bite. The noodles are cooked right in the broth, resulting in a slightly thickened broth and a more flavorful noodle.We lightly spice this dish with our proprietary Argentine Pampas blend, imbuing a hint of smokiness, a very subtle warmth, and an aromatic-savory herb profile. We think you'll love this blend and find many more uses for it including our authentic Empanadas or Ancho Chili Chicken with Ranch recipes.

Ingredients

  • 2 Tbsp olive oil

  • 1 lb beef (sirloin), cubed

  • 1 yellow onion, chopped

  • 2 large carrots, chopped

  • 1 red bell pepper, de-seeded and sliced

  • 2 cloves of garlic, minced

  • 2 Tbsp Piquant Post Argentine Pampas blend

  • 14 oz can of crushed tomatoes

  • 2 Tbsp tomato paste

  • 4 cups beef stock (or vegetable stock or water)

  • 1 tsp salt

  • 1 lb (16oz) dried rigatoni pasta

  • 1 cup water

  • Fresh thyme, for garnish

Notes

Because we aren’t cooking the pasta in just water alone, the pasta will take longer to cook than the package directions. Keep a close eye and add more water if necessary.

Any dried pasta will do, although we recommend a pasta shape instead of a spaghetti-type noodle.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a large pot, heat olive oil over Med-High heat. Add cubed beef pieces and brown, about 3 minutes each side. 

Add onion, carrots and bell pepper. Stir fry for 3-4 minutes. Add garlic and Piquant Post Argentine Pampas blend, stir fry for 1 minute. 

Add crushed tomatoes, tomato paste, beef stock and salt. Stir, cover and bring to a simmer for 20 minutes. When beef is tender, add ½ cup of water. Bring to a boil and add dried pasta. Stir in well. Add more water if necessary.

Cook until the pasta is cooked through to your desired texture, stirring every few minutes. Serve hot and garnish with fresh thyme.

Alternatives & Substitutions

  • Use our Argentine Pampas blend anywhere you want to add a smoky, bold flavor to your dishes. 

  • Substitute the beef for ground beef, chicken, pork or your choice of meat.

  • Try using Argentine Pampas in our traditional Argentine Empanadas, or our delicious Ancho Chili Chicken.

  • Sprinkle Argentine Pampas blend on Argentina Provoleta, a delicious grilled cheese

  • Add bold flavors to this Argentinian style Grilled Beef Short Ribs.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Argentine Beef Ragu (Guiso de Carne y Fideos)

Serves

4-6

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Piquant Post spice you’ll need: Argentine Pampas

Ingredients

  • 2 Tbsp olive oil

  • 1 lb beef (sirloin), cubed

  • 1 yellow onion, chopped

  • 2 large carrots, chopped

  • 1 red bell pepper, de-seeded and sliced

  • 2 cloves of garlic, minced

  • 2 Tbsp Piquant Post Argentine Pampas blend

  • 14 oz can of crushed tomatoes

  • 2 Tbsp tomato paste

  • 4 cups beef stock (or vegetable stock or water)

  • 1 tsp salt

  • 1 lb (16oz) dried rigatoni pasta

  • 1 cup water

  • Fresh thyme, for garnish

Instructions

  1. In a large pot, heat olive oil over Med-High heat. Add cubed beef pieces and brown, about 3 minutes each side. 

  2. Add onion, carrots and bell pepper. Stir fry for 3-4 minutes. Add garlic and Piquant Post Argentine Pampas blend, stir fry for 1 minute. 

  3. Add crushed tomatoes, tomato paste, beef stock and salt. Stir, cover and bring to a simmer for 20 minutes. When beef is tender, add ½ cup of water. Bring to a boil and add dried pasta. Stir in well. Add more water if necessary.

  4. Cook until the pasta is cooked through to your desired texture, stirring every few minutes. Serve hot and garnish with fresh thyme.

Notes

  • Because we aren’t cooking the pasta in just water alone, the pasta will take longer to cook than the package directions. Keep a close eye and add more water if necessary.

  • Any dried pasta will do, although we recommend a pasta shape instead of a spaghetti-type noodle.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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