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Colombian Ajiaco Beef and Pepper Stew

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Chilean
Colombian Ajiaco Beef and Pepper Stew
Ingredients
  • 2 tablespoons canola oil
  • 1 cup thickly sliced shallots
  • 2 tablespoons minced garlic
  • 2 red bell peppers, cut into 1 inch pieces
  • 1 1/2 teaspoons chipotle chile powder, or to taste
  • 2 teaspoons ground cumin
  • 3 cups cubed cooked roast beef
  • 1 pound baby red potatoes, cut in half
  • 2 cups water
  • 1 quart beef broth
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup chopped parsley
  • 2 hard-cooked eggs, sliced 1/4 inch thick
Instructions
1
Preheat the Dutch oven over medium heat, allowing the canola oil to warm up. Introduce the shallots, garlic, and red pepper into the pot; cook until they have lost their initial firmness and turned a pale, glassy appearance, approximately 4 minutes. Add the chipotle powder and cumin; continue to cook for another 30 seconds, allowing the spices to release their aroma.
2
Next, add the roast beef and red potatoes into the pot. Pour in the water and beef broth, stirring gently to combine. Bring the mixture to a rolling boil over high heat before gradually reducing the heat to medium-low, covering the pot with a lid. Allow the potatoes to become tender and soft, taking around 30 minutes.
3
Once the potatoes have reached the desired tenderness, introduce the oregano into the pot. Season to taste with salt and pepper, taking care not to overdo it.
4
Finally, stir in the chopped parsley before serving. To complete the dish, place a few slices of hard-cooked egg on top of each serving, garnishing it with elegance and finesse.