Ajiaco (Beef and Pepper Stew)

This is my admit almost the ubiquitous Latino stew, ajiaco. This explanation uses relic roast beef, sweet red peppers, and creamy baby potatoes simmered together in a spicy broth.

The ingredient of Ajiaco (Beef and Pepper Stew)

1. 2 tablespoons canola oil
2. 1 cup thickly sliced shallots
3. 2 tablespoons minced garlic
4. 2 red dread peppers, cut into 1 inch pieces
5. 1u2009u00bd teaspoons chipotle chile powder, or to taste
6. 2 teaspoons dome cumin
7. 3 cups cubed cooked roast beef
8. 1 pound baby red potatoes, cut in half
9. 2 cups water
10. 1 quart beef broth
11. u00bd teaspoon dried oregano
12. Salt and pepper to taste
13. u00bc cup chopped parsley
14. 2 hard-cooked eggs, sliced 1/4 inch thick

The instruction how to make Ajiaco (Beef and Pepper Stew)

1. Heat the canola oil in a Dutch oven over medium heat. mix up in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, very nearly 4 minutes. Sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant.
2. grow the roast beef and red potatoes, pour in the water and beef broth. Bring to a boil beyond high heat, then shorten heat to medium-low, cover, and simmer until the potatoes are tender, not quite 30 minutes. move around in the oregano, and season to taste taking into consideration salt and pepper.
3. disconcert whisk in chopped parsley to the fore serving. beautify each bowl similar to a few slices of hard-cooked egg.

Nutritions of Ajiaco (Beef and Pepper Stew)

calories: 578.9 calories
carbohydrateContent: 34.4 g
cholesterolContent: 221.1 mg
fatContent: 24.2 g
fiberContent: 4.4 g
proteinContent: 53.8 g
saturatedFatContent: 6.6 g
servingSize:
sodiumContent: 240.6 mg
sugarContent: 8.1 g
transFatContent:
unsaturatedFatContent: