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My review
Ajiaco (Beef and Pepper Stew)
damasio
"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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Ingredients
1 h servings 579 calsOriginal recipe yields 4 servings (4 main-dish servings)
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Directions
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- 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.
Nutrition Facts
Per Serving: 579 calories; 24.2 g fat; 34.4 g carbohydrates; 53.8 g protein; 221 mg cholesterol; 241 mg sodium. Full nutrition
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Reviews
Read all reviews 1420 Ratings
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Most helpful positive review
10/29/2009
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 mo...
Most helpful critical review
9/23/2012
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 ad...
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10/29/2009
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 mo...
2/17/2007
Oh baby we liked this. Will cut back on the chipatle a little next time. Thanks for the post.
2/9/2009
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...
3/20/2011
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 s...
9/18/2012
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...
8/5/2013
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 ...
9/26/2012
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 subs...
9/23/2012
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 ad...
9/19/2012
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.