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.