Peruvian Beef Soup with Corn, Potatoes, and Noodles

Peruvian beef soup is a generous, broth-based meal of tender beef, potatoes, corn, vegetables, and noodles, seasoned here with aji panca chile. Peruvian beef soups vary by region and household; this version builds a savory broth slowly, then adds the vegetables in stages so they stay flavorful rather than overcooked.

Ingredients

2 lb (900 g) beef chuck, cut into 1½-inch (4 cm) cubes
1 tbsp (15 ml) neutral cooking oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
3 garlic cloves, minced, about 1 tbsp (9 g)
1 tbsp (15 g) aji panca paste
1 tsp (2 g) ground cumin
1 tsp (1 g) dried oregano
8 cups (1.9 L) low-sodium beef broth
2 cups (475 ml) water
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) ground black pepper
2 medium yellow potatoes, cut into 1-inch (2.5 cm) cubes, about 2 cups (400 g)
2 medium carrots, sliced into ¼-inch (6 mm) rounds, about 1 cup (160 g)
2 ears corn, husked and cut crosswise into 3 pieces each, about 1 lb (450 g)
2 cups (150 g) thinly sliced green cabbage
1 cup (145 g) peas, fresh or frozen
4 oz (115 g) thin dried noodles, such as fideo or broken angel-hair pasta
⅓ cup (15 g) chopped fresh cilantro
1 lime, cut into 6 wedges, about 2 tbsp (30 ml) juice

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels and cut it into evenly sized cubes so the pieces cook at roughly the same rate. Dice the onion, mince the garlic, and prepare the potatoes, carrots, corn, and cabbage. Keep the potatoes in a bowl of cold water if you cut them well before cooking; drain and dry them before adding them to the soup.
Brown the beef. Heat the oil in a large heavy soup pot or Dutch oven over medium-high heat. Season the beef with a little of the measured salt and pepper. Brown it in batches for about 10 minutes total, turning the pieces to color several sides. Avoid crowding the pot: beef releases moisture when packed tightly and will steam instead of browning. Transfer browned pieces to a plate; they do not need to be cooked through yet.
Cook the aromatics. Lower the heat to medium. Add the onion to the same pot and cook for about 3 minutes, stirring and scraping up the browned bits. Stir in the garlic, aji panca paste, cumin, and oregano; cook for 2 minutes, until fragrant. If the paste begins to stick, add a spoonful of broth rather than letting it scorch.
Simmer until the beef is tender. Return the beef and any juices on the plate to the pot. Pour in the broth and water, add the remaining measured salt and pepper, and bring the liquid just to a boil. Reduce the heat to low, cover with the lid slightly ajar, and simmer gently for 1 hour 35 minutes. A steady, quiet simmer makes more tender beef than a hard boil. Check occasionally that the liquid is not boiling rapidly; add a little hot water if needed to keep the beef mostly submerged. The beef should be easy to pierce with a fork. If it is still firm, continue simmering and check every 15 minutes.
Add the vegetables. Stir in the potatoes, carrots, and corn. Simmer gently for 15 minutes, then add the cabbage and peas and cook for 5 minutes more. The potatoes should be tender when pierced but still hold their shape. Check the largest piece of beef with a food thermometer; USDA FSIS guidance for whole cuts of beef is a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest. This long-simmered beef will usually be well above that temperature; let the soup stand off the heat for at least 3 minutes before serving.
Cook the noodles and finish. Stir in the dried noodles and simmer for the time on the package, usually about 10 minutes, until tender but not mushy. Stir once or twice so they do not cling to the bottom of the pot. Taste the broth and adjust salt and pepper. Ladle into bowls, scatter cilantro over the top, and serve with lime wedges for squeezing at the table.

Tips

Find or substitute aji panca. Aji panca is a Peruvian dried red chile with mild heat and a fruity, slightly smoky flavor. It is sold as a paste in Latin American grocery shops and online. If you cannot find it, use 1 tsp (2 g) smoked paprika and ¼ tsp (0.5 g) ancho chile powder or another mild chile powder. The substitute gives a smokier, less fruity broth, so start with a small amount and adjust to taste.
Keep the simmer gentle. A rolling boil can make chuck tough and cloud the broth. Once the pot reaches a boil, turn the heat down until you see only occasional small bubbles. Different cuts and cube sizes take different amounts of time, so use tenderness, not the clock alone, as your cue.
Choose noodles with the serving plan in mind. Noodles keep absorbing broth after cooking. If you expect leftovers, cook the noodles separately in water and add them to individual bowls; this keeps the soup from becoming too thick overnight. If you cook them in the pot, leave the broth a little looser than you want at the table.
Use low-sodium broth and season at the end. Broth brands vary in saltiness, and simmering concentrates flavor. The measured salt is a starting point; taste after the noodles cook, then add more if needed. If the soup tastes too salty, add a little hot water or unsalted broth.

Serving Suggestions

Serve the soup hot as a full meal, with one or two corn pieces and plenty of beef and vegetables in each bowl. Set out lime wedges so everyone can add acidity to taste; lime brightens the rich broth without needing to be stirred into the whole pot. Warm crusty bread or simple rolls are useful for soaking up the broth. For a larger Peruvian-inspired spread, pair the soup with a crisp green salad dressed lightly with lime and oil, or serve it as a first course before a smaller main dish.

Offer cilantro, extra black pepper, and mild chile sauce at the table rather than adding a lot of extra heat to the pot. If serving children or anyone who prefers a milder bowl, keep the seasoning as written and let each person customize their portion. The soup is hearty, so modest bowls are often enough when it is followed by other dishes.

Variations

Make it with yuca: Replace one potato with about 1 cup (150 g) peeled yuca, cut into 1-inch (2.5 cm) chunks. Add it with the other vegetables, and cook until tender; yuca takes a little longer than some potatoes, so check it with a fork. Remove the tough central fiber if it is noticeable in a piece.

Use another noodle: Small pasta shapes, broken linguine, or thin rice noodles can stand in for fideo. Follow the package cooking time and add rice noodles near the end, since they soften quickly. For a gluten-free bowl, omit wheat noodles and serve the soup over cooked rice; rice is best kept separate if you plan to store leftovers.

Add more vegetables: Chopped celery or a small diced zucchini can join the carrots and potatoes. Add zucchini during the final 5 to 8 minutes so it does not collapse. For a thicker, more substantial broth, mash a few cooked potato pieces against the side of the pot and stir them back in.

Adjust the beef: Beef shank or another braising cut works in place of chuck and can give the broth a richer body, though pieces with bone may need additional simmering. Keep the same tenderness check, and remove any loose bones before serving. Lean stew beef can be used, but it may not become as succulent as chuck during a long simmer.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. For the best texture, store noodles separately when possible; if they are already in the soup, expect them to soften and absorb some broth. Add a splash of water or broth when reheating to loosen it.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring occasionally, until the soup reaches 165°F (74°C). Check the temperature with a food thermometer, especially in a thick portion with noodles and vegetables. You can also reheat a serving in the microwave in a covered, microwave-safe bowl, stirring halfway through and checking that it is steaming evenly and reaches 165°F (74°C).

To freeze, cool the soup promptly and freeze it in airtight, freezer-safe containers for about 2 to 3 months for best quality. Leave a little room at the top for expansion. Noodles can turn soft after thawing, so freeze the soup without them when practical and cook fresh noodles for serving. Thaw in the refrigerator, then reheat to 165°F (74°C); do not leave the soup at room temperature to thaw.

Frequently Asked Questions

What is Peruvian beef soup called? Peruvian beef soups have regional and household names and variations, and recipes may be described broadly as sopa de carne or beef soup. This recipe is a home-style, Peruvian-inspired beef and vegetable soup with aji panca, corn, potatoes, and noodles; it is not intended to represent the only version.

Can I make this soup in advance? Yes. Cook the beef and broth with the vegetables, then cool and refrigerate it. For the best noodle texture, cook the noodles separately shortly before serving and add them to bowls. If you cook the noodles in the soup ahead, they will continue to absorb liquid, so plan to add broth or water when reheating.

Can I make it in a slow cooker? You can, though browning the beef and cooking the onion with the chile paste first will give the broth a deeper flavor. Transfer those ingredients with the broth and water to the slow cooker and cook until the beef is fork-tender, about 7 to 8 hours on low or 4 to 5 hours on high, depending on the appliance and cube size. Add the vegetables near the end so they do not overcook, and cook the noodles separately or stir them in according to their package directions.

Why is my beef still tough? Chuck can remain chewy until its connective tissue has had enough time to soften. Keep the pot at a gentle simmer and continue cooking in 15-minute increments; a vigorous boil does not make the process better. Also check that the cubes are not unusually large and that there is enough liquid to surround them.

What can I use instead of aji panca paste? Smoked paprika with a little ancho or mild chile powder is a practical substitute. It will make the soup smokier and less fruity than aji panca. If using a hotter chile powder, add only a pinch at first, taste the broth, and increase carefully.

How do I keep the potatoes from falling apart? Cut them into similarly sized, roughly 1-inch cubes and add them only after the beef has become tender. Simmer gently rather than boiling hard, and begin checking them after about 15 minutes. Yellow potatoes hold their shape reasonably well; waxy potatoes are also a good choice.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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