Ajiaco (Beef and Pepper Stew)

Ajiaco (Beef and Pepper Stew)

13 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
damasio
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 main-dish servings

ADVERTISEMENT

Directions

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

Share It

Reviews (13)

Rate This Recipe
pixiestix
74

pixiestix

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

Cooking 101
59

Cooking 101

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

Betty
46

Betty

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.

More Reviews

Similar Recipes

Pauline Werner's Beef Stew
(69)

Pauline Werner's Beef Stew

Oven Beef Stew
(59)

Oven Beef Stew

Mom's Portuguese Beef Stew
(21)

Mom's Portuguese Beef Stew

Northern Italian Beef Stew
(18)

Northern Italian Beef Stew

Cazuela de Vaca (Beef and Pumpkin Stew)
(9)

Cazuela de Vaca (Beef and Pumpkin Stew)

Pennsyltucky Pepper Stew
(6)

Pennsyltucky Pepper Stew

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 579 cal
  • 29%
  • Fat
  • 24.2 g
  • 37%
  • Carbs
  • 34.4 g
  • 11%
  • Protein
  • 53.8 g
  • 108%
  • Cholesterol
  • 221 mg
  • 74%
  • Sodium
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pennsyltucky Pepper Stew

>

next recipe:

Oven Beef Stew