adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ajiaco (Beef and Pepper Stew)
Ajiaco (Beef and Pepper Stew)
0 Likes
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Spicy ajiaco stew made with leftover roast beef, sweet red peppers, and creamy baby potatoes in a tantalizing broth.
Ingredients:
  • 2 tablespoons canola oil
  • 1 cup thickly sliced shallots
  • 2 tablespoons minced garlic
  • 2 red bell peppers, cut into 1 inch pieces
  • 1.5 teaspoons chipotle chile powder, or to taste
  • 2 teaspoons ground cumin
  • 3 cups cubed cooked roast beef
  • 1 pound baby red potatoes, cut in half
  • 2 cups water
  • 1 quart beef broth
  • 0.5 teaspoon dried oregano
  • Salt and pepper to taste
  • 0.25 cup chopped parsley
  • 2 hard-cooked eggs, sliced 1/4 inch thick
Instructions:
  • In a Dutch oven over medium heat, warm the canola oil. Add shallots, garlic, and red pepper; sauté until the shallot is soft and translucent, approximately 4 minutes. Stir in chipotle powder and cumin; cook for 30 seconds to release their aroma.
  • Combine the roast beef and red potatoes in a pot, add water and beef broth. Bring to a boil over high heat, then simmer covered on medium-low until potatoes are tender, about 30 minutes. Stir in oregano, season with salt and pepper.
  • Just before serving, gently mix in the chopped parsley. Top each bowl with a few slices of hard-cooked egg for an elegant touch.

Similar Recipes