Ajiaco (Beef and Pepper Stew) So Tasty

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Ajiaco (Beef and Pepper Stew)

"This is my take at the ubiquitous Latino stew, ajiaco. This version uses leftover roast red meat, sweet red peppers, and creamy infant potatoes simmered together in a highly spiced broth."

Ingredients :

2 tablespoons canola oil
1 cup thickly sliced shallots
2 tablespoons minced garlic
2 purple bell peppers, cut into 1 inch pieces
1 1/2 teaspoons chipotle chile powder, or to flavor
2 teaspoons floor cumin
three cups cubed cooked roast beef
1 pound child pink potatoes, reduce in half
2 cups water
1 quart beef broth
half teaspoon dried oregano
Salt and pepper to taste
1/four cup chopped parsley
2 tough-cooked eggs, sliced 1/4 inch thick

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H

Heat the canola oil in a Dutch oven over medium heat. Stir in shallots, garlic, and purple pepper; prepare dinner till the shallot has softened and turned translucent, about 4 mins. Sprinkle inside the chipotle powder and cumin; prepare dinner 30 seconds until aromatic.
Add the roast beef and crimson potatoes, pour inside the water and pork broth. Bring to a boil over high warmness, then lessen warmness to medium-low, cowl, and simmer until the potatoes are soft, approximately half-hour. Stir inside the oregano, and season to flavor with salt and pepper.
Stir in chopped parsley before serving. Garnish every bowl with a few slices of difficult-cooked egg.

Notes :

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