Ajiaco (Beef And Pepper Stew)
Serves 4
Recipe by: Unknown
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 cup cubed cooked roast beef
1 pounds baby red potatoes -- cut in half
2 cup water
1 quarts beef broth
1/2 teaspoons dried oregano
Salt and pepper to taste
1/4 cup chopped parsley
2 hard-cooked eggs -- sliced 1/4 inch thick
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.
"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."
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour
Yields: 4 servings
http://www.terrypogue.com/Terry
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