Ajiaco (Beef and Pepper Stew)

Ajiaco (Beef and Pepper Stew)

13 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
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.”

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Adjust Servings

Original recipe yields 4 main-dish servings



  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.

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Reviews (13)

Rate This Recipe


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

Cooking 101

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



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.

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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



previous recipe:

Pennsyltucky Pepper Stew


next recipe:

Oven Beef Stew