“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
Ingredients
Adjust Servings
Original recipe yields 4 main-dish servings
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 579 cal
- 29%
- Fat
- 24.2 g
- 37%
- Carbs
- 34.4 g
- 11%
Based on a 2,000 calorie diet
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Reviews (11)
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 veg..." See moregies...thanks for the great recipe"
Cooking 101
"Oh baby we liked this. Will cut back on the chipatle a little next time. Thanks for the post...." See more"
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 ag..." See moreain 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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