Ajiaco (Beef And Pepper Stew) Recipe

Name: Ajiaco (Beef And Pepper Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 cup thickly sliced shallots; 2 tablespoons minced garlic; 2 red bell peppers, cut into 1 inch pieces; 1 1/2 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; 1/2 teaspoon dried oregano; Salt and pepper to taste; 1/4 cup chopped parsley; 2 hard-cooked eggs, sliced 1/4 inch thick

Servings: persons

2 tablespoons canola oil
1 cup thickly sliced shallots
2 tablespoons minced garlic
2 red bell peppers, cut into 1 inch pieces
1 1/2 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
1/2 teaspoon dried oregano
Salt and pepper to taste
1/4 cup chopped parsley
2 hard-cooked eggs, sliced 1/4 inch thick

1
Heat the canola oil in a Dutch oven over medium heat. Stir in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, about 4 minutes. Sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant.
2
Add the roast beef and red potatoes, pour in the water and beef broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes. Stir in the oregano, and season to taste with salt and pepper.
3
Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 cup thickly sliced shallots, 2 tablespoons minced garlic, 2 red bell peppers, cut into 1 inch pieces, and more.

Yes, Ajiaco (Beef And Pepper Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ajiaco (Beef And Pepper Stew)

How did you like this recipe?

Frequently Asked Questions