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Ajiaco (Beef and Pepper Stew)

Ajiaco (Beef and Pepper Stew)

Name: Ajiaco (Beef and Pepper Stew)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 main-dish 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 ½ 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; ½ teaspoon dried oregano; 1 pinch Salt and pepper to taste; ¼ cup chopped parsley; 2 hard-cooked eggs, sliced 1/4 inch thick

Rating: 4.17 stars

23 Ratings
15 Reviews
4 Photos

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.

By damasio

Gallery

Recipe Summary

prep:

25 mins

cook:

35 mins

total:

1 hr

Servings:

Yield:

4 main-dish servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 3

Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg.

Nutrition Facts

Per Serving:

578.9 calories; 53.8 g protein; 34.4 g carbohydrates; 221.1 mg cholesterol; 240.6 mg sodium. Full Nutrition

Reviews (15)

Most helpful positive review

pixiestix

10/30/2009

We really enjoyed this.....I cut a london broil into chuncks browned it sauted my shallots and peppers....then put it in the crock pot...this worked out so well...next ime I think I will add more veggies...thanks for the great recipe Read More

Helpful

(75)

Most helpful critical review

canadiansharon

09/24/2012

This stew had so much potential! It had all the right ingredients and it smelled SO good while cooking. Yet when I ate it for dinner it was just missing something...not sure what. Maybe add some more spices next time? I also felt it needed thickening.. it didn't live up to my expectations. I will try it again and experiment a bit. Read More

Helpful

(2)

23 Ratings

5 star values: 7
4 star values: 13
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

pixiestix

10/30/2009

Helpful

(75)

pixiestix

10/30/2009

Helpful

(75)

Cooking 101

02/18/2007

Oh baby we liked this. Will cut back on the chipatle a little next time. Thanks for the post. Read More

Helpful

(59)

Betty

02/11/2009

Wonderful flavour and a great way to use leftover herb roasted sirloin beef from this site. I only had 2 cups leftover beef and chicken broth in the house and it still tasted yummy. I will make it again using less liqued as we like our stew thicker.I Sauteed the veggies and transferred all of the ingredients to the slow cooker. On high for 4 hours.Didn't change a thing. Read More

Helpful

(48)

RoseRover

03/21/2011

I didn't follow this recipe exactly. I wanted to make this but didn't have any roast beef so I browned cubed stewing beef removed that from the pot then followed the recipe. Because it was stewing beef I had to simmer it for quite awhile to tenderize it. I didn't add potatoes. The flavours were really good. Read More

Helpful

(37)

Rev. Micheala Lauer

09/18/2012

We really enjoyed this. I did cut back on the chipotle though a lil' bit. We like spice just not over spicey. I used both red & green peppers. I topped w green onions diced. Enjoyed and will use it again. I think perhaps next time I too will try w london broil. Read More

Helpful

(3)

Robin Wilkins

08/05/2013

This was a great way to use up leftover roast beef. My first time cooking with shallots which add a nice subtle flavor. All I had on hand was regular chile powder but I bet with the chipotle chile powder this stew would rock! We tried this with the parsley but have found we prefer serving it with chopped cilantro. I thickened it slightly...just our preference. Very yummy alternative to traditional beef stew. Thanks! Read More

Helpful

(2)

canadiansharon

09/23/2012

Helpful

(2)

Patrick Rumley

09/20/2012

I tried this in a crock pot and it came out watery. Next time I'll try as written with less broth and work up a roux to thicken it up. Read More

Helpful

(2)

Albcookin

09/26/2012

Wow what flavors! We grow our own Poblano peppers and had some red ones on the vine (they get quite hot when they ripen on the vine). Used the equivalent of 2 red bell peppers as the only substitute in this recipe. Turned out fantastic! Quite spicy and full of flavor. I suggest everyone try poblanos in this recipe (if you have mild ones add some hot chiles along with them). Thanks for the recipe. Read More

Helpful

(2)

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Nutritional Information

Ajiaco (Beef and Pepper Stew)

Servings Per Recipe: 4
Calories: 578.9

% Daily Value *

protein: 108 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 18 %

sugars:

fat: 37 %

saturated fat: 33 %

cholesterol: 74 %

vitamin a iu: 70 %

niacin equivalents: 92 %

vitamin b6: 70 %

vitamin c: 184 %

folate: 24 %

calcium: 10 %

iron: 41 %

magnesium: 33 %

potassium: 45 %

sodium: 10 %

thiamin: 16 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.