Recipe by damasio
"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."
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thickly sliced shallots
red bell peppers, cut into 1 inch pieces
1 1/2 teaspoons
chipotle chile powder, or to taste
cubed cooked roast beef
baby red potatoes, cut in half
Salt and pepper to taste
hard-cooked eggs, sliced 1/4 inch thick
We really enjoyed this.....I cut a london broil into chuncks, browned it sauted my shallots and peppers....then put it in the crock pot...this worked out so well...next ime I think I will add more veggies...thanks for the great recipe
This stew had so much potential! It had all the right ingredients, and it smelled SO good while cooking. Yet, when I ate it for dinner, it was just missing something...not sure what. Maybe add some more spices next time? I also felt it needed thickening.. it didn't live up to my expectations. I will try it again and experiment a bit.
Oh baby we liked this. Will cut back on the chipatle a little next time. Thanks for the post.
Wonderful flavour and a great way to use leftover herb roasted sirloin beef from this site. I only had 2 cups leftover beef and chicken broth in the house and it still tasted yummy. I will make it again using less liqued as we like our stew thicker.I Sauteed the veggies and transferred all of the ingredients to the slow cooker. On high for 4 hours.Didn't change a thing.
I didn't follow this recipe exactly. I wanted to make this, but didn't have any roast beef, so I browned cubed stewing beef, removed that from the pot, then followed the recipe. Because it was stewing beef I had to simmer it for quite awhile to tenderize it. I didn't add potatoes. The flavours were really good.
We really enjoyed this. I did cut back on the chipotle though a lil' bit. We like spice just not over spicey. I used both red & green peppers. I topped w green onions diced. Enjoyed and will use it again. I think perhaps next time I too will try w london broil.
This was a great way to use up leftover roast beef. My first time cooking with shallots which add a nice subtle flavor. All I had on hand was regular chile powder, but I bet with the chipotle chile powder this stew would rock! We tried this with the parsley, but have found we prefer serving it with chopped cilantro. I thickened it slightly...just our preference. Very yummy alternative to traditional beef stew. Thanks!
Wow, what flavors! We grow our own Poblano peppers and had some red ones on the vine (they get quite hot when they ripen on the vine). Used the equivalent of 2 red bell peppers as the only substitute in this recipe. Turned out fantastic! Quite spicy and full of flavor. I suggest everyone try poblanos in this recipe (if you have mild ones, add some hot chiles along with them). Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Ajiaco (Beef and Pepper Stew)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 579
** Calories from Fat: 218
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