Ajiaco (Beef and Pepper Stew)

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

Description

This Is My Take On The Ubiquitous Latino Stew, Ajiaco. This Version Uses Leftover Roast Beef, Sweet Red Peppers, And Creamy Baby Potatoes Simmered Together In A Spicy Broth.

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