In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the diced yellow onion and sauté for about 5 minutes until translucent and fragrant.

Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.

Add the cubed beef chuck roast to the pot, spreading it out for even browning. Cook for 6-8 minutes, turning occasionally. Season with salt and pepper.

Once the beef is browned, sprinkle the cumin and paprika over the meat and cook for another minute.

Mix in the cubed Yukon Gold potatoes and pour in the tomato sauce, mixing well to combine. Cook for another 2-3 minutes.

Pour in the low-sodium beef broth and add the bay leaves, stirring to combine. Bring to a gentle boil.

Once boiling, reduce the heat to low and let the soup simmer for 25 minutes.

After simmering, add the fideo noodles to the pot and cook for 8-10 minutes until al dente.