- 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 cups cubed cooked roast beef
- 1 pound baby red potatoes, cut in half
- 2 cups water
- 1 quart beef broth
- 1/2 teaspoon 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.
03/31/2018
recipepes.com
Ajiaco (Beef and Pepper Stew), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
