Ajiaco (Beef and Pepper Stew) Recipe - Allrecipes.com
Ajiaco (Beef and Pepper Stew) Recipe
  • READY IN 1 hr

Ajiaco (Beef and Pepper Stew)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 main-dish servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  1. 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.
  2. 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.
  3. Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg.
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2009

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

Most Helpful Critical Review
Sep 23, 2012

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.

Feb 17, 2007

Oh baby we liked this. Will cut back on the chipatle a little next time. Thanks for the post.

Feb 11, 2009

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.

Mar 21, 2011

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.

Sep 18, 2012

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.

Aug 05, 2013

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!

Sep 26, 2012

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.


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  • Calories
  • 579 kcal
  • 29%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 221 mg
  • 74%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 53.8 g
  • 108%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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