Name: Ajiaco (Beef and Pepper Stew)
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Canola oil - 2 tablespoons; Thickly sliced shallots - 1 cup; Minced garlic - 2 tablespoons; Red bell peppers, cut into 1 inch pieces - 2; Chipotle chile powder, or to taste - 1 ½ teaspoons; Ground cumin - 2 teaspoons; Cubed cooked roast beef - 3 cups; Baby red potatoes, cut in half - 1 pound; Water - 2 cups; Beef broth - 1 quart; Dried oregano - ½ teaspoon; Salt and pepper to taste - ½ teaspoon; Chopped parsley - ¼ cup; Hard-cooked eggs, sliced 1/4 inch thick - 2

Ingredients for - Ajiaco (Beef and Pepper Stew)

1. Canola oil 2 tablespoons

2. Thickly sliced shallots 1 cup

3. Minced garlic 2 tablespoons

4. Red bell peppers, cut into 1 inch pieces 2

5. Chipotle chile powder, or to taste 1 ½ teaspoons

6. Ground cumin 2 teaspoons

7. Cubed cooked roast beef 3 cups

8. Baby red potatoes, cut in half 1 pound

9. Water 2 cups

10. Beef broth 1 quart

11. Dried oregano ½ teaspoon

12. Salt and pepper to taste ½ teaspoon

13. Chopped parsley ¼ cup

14. Hard-cooked eggs, sliced 1/4 inch thick 2

How to cook deliciously - Ajiaco (Beef and Pepper Stew)

1 . Stage

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 . Stage

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 . Stage

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