Best 4 Vermicelli Beef Stew Recipes

Embark on a culinary journey with our delectable vermicelli beef stew, a harmonious blend of flavors and textures that will tantalize your taste buds. This hearty and comforting stew features tender beef simmered in a rich and flavorful broth, complemented by the delicate touch of vermicelli noodles. Each spoonful promises a symphony of flavors, from the savory beef to the aromatic vegetables and herbs. Whether you prefer a classic version or a modern twist, our diverse collection of recipes caters to every palate. Discover the traditional Vietnamese take on this dish, with its vibrant spices and fresh herbs, or explore a contemporary rendition infused with bold and innovative flavors. Dive into our culinary adventure and let your taste buds savor the essence of this delectable vermicelli beef stew.

Check out the recipes below so you can choose the best recipe for yourself!

SHORT CUT MEXICAN FIDEO (VERMICELLI)

Short Cut Mexican Fideo (Vermicelli) image

This fideo is simple, quick and delicious. It's great as a light meal or side dish. There are many ways to prepare fideo but for me, this is the quickest. You can add some tomato sauce and a dash of cumin when you add the chicken stock for extra flavor. Add less water if you want drier pasta.

Provided by Amy_S

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon canola oil
2 tablespoons minced onion
7 ounces vermicelli pasta
4 cups chicken stock
2 cubes tomato-flavored bouillon

Steps:

Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes. Add the stock and bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 37.2 g, Cholesterol 0.7 mg, Fat 5.3 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 0.7 g, Sodium 693.2 mg, Sugar 2.6 g

THICK ITALIAN WINTER STEW WITH VERMICELLI

Thick Italian Winter Stew with Vermicelli image

This hearty meatless stew is comfort food for a wintery day.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1/2 cup 1-inch pieces uncooked vermicelli or small pasta shells (2 ounces)
4 teaspoons extra-virgin olive oil
2 medium onions, chopped (1 cup)
1/2 medium green bell pepper, chopped
1 medium zucchini, cut lengthwise in half, then thinly sliced (about 1 1/2 cups)
1 can (14.5 ounces) diced tomatoes with garlic, oregano and basil, undrained
1 can (14 ounces) beef or vegetable broth
1 teaspoon Italian seasoning
1 can (15 to 16 ounces) red kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley

Steps:

Cook and drain vermicelli as directed on package; cover to keep warm.
Meanwhile, spray 4-quart Dutch oven with cooking spray. Add 1 teaspoon of the oil; heat over medium-high heat. Add onions and bell pepper; cook 5 minutes, stirring occasionally.
Stir in zucchini, tomatoes, broth and Italian seasoning. Heat to boiling over high heat. Stir in kidney beans; return just to boiling. Reduce heat to medium; cook 10 minutes.
Add cooked vermicelli, parsley and remaining 3 teaspoons oil to stew; stir gently to mix.

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1, Fiber 10 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 7 g, TransFat 0 g

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

GROUND BEEF VERMICELLI

Ground Beef Vermicelli image

In this recipe, vermicelli noodles are first browned to develop a slightly nutty flavor. Then they simmer in a seasoned tomato sauce for a deliciously different dinner.-

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

8 ounces vermicelli, broken into 2-inch pieces
2 tablespoons butter
2 pounds lean ground beef (90% lean)
1 can (15 ounces) tomato sauce
4 celery ribs, chopped
2 large onions, finely chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup chopped green pepper
3 teaspoons garlic powder
3 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
8 slices process American cheese

Steps:

In a large skillet, saute vermicelli in butter until browned. Add beef; cook over medium heat until meat is no longer pink. Stir in the tomato sauce, celery, onions, corn, green pepper and seasonings. Cover and simmer for 25 minutes. , Arrange cheese slices over the top. Cook, uncovered, until the cheese is melted, about 5 minutes.

Nutrition Facts : Calories 292 calories, Fat 11g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 1104mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

Tips:

Choose the right cut of beef: Chuck roast or brisket are good options for this stew, as they are tough cuts that will become tender with long, slow cooking.
Brown the beef before stewing: This will help to develop flavor and color.
Use a variety of vegetables: This will add flavor, color, and nutrients to the stew. Good choices include carrots, celery, onions, potatoes, and peas.
Season the stew well: Use a combination of salt, pepper, garlic, and herbs to taste.
Simmer the stew for at least 1 hour: This will allow the flavors to meld and the beef to become tender.
Serve the stew with a side of bread or rice: This will help to soak up the delicious sauce.

Conclusion:

Vermicelli beef stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious vermicelli beef stew that your family and friends will love.