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Sunday, January 17, 2016

Ajiaco (beef And Pepper Stew)

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr

  • 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.
  • 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.
  • stir in chopped parsley before serving. garnish each bowl with a few slices of hard-cooked egg.

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