Rating: 4 stars
23 Ratings
  • 5 star values: 7
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
4
Yield:
4 main-dish servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Nutrition Facts

579 calories; protein 53.8g; carbohydrates 34.4g; fat 24.2g; cholesterol 221.1mg; sodium 240.6mg. Full Nutrition
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