Ajiaco (Beef and Pepper Stew)

Ajiaco (Beef and Pepper Stew)

Ajiaco is a hearty and flavorful beef and pepper stew that originates from Colombia. This traditional dish is characterized by its rich broth, tender chunks of beef, and a variety of peppers that lend it a distinctive spicy flavor. The name "Ajiaco" refers to the type of pepper used in the recipe, which is typically aji pepper, though other varieties may also be included.
To prepare Ajiaco, beef is simmered slowly with onions, garlic, and a mix of bell peppers and aji peppers until the meat is tender and infused with flavor. Potatoes, corn, and sometimes plantains are added to the stew to provide substance and texture. Additionally, cilantro and other herbs and spices are used to enhance the taste.
Ajiaco is often served with a side of rice and avocado slices, and it's enjoyed as a comforting and satisfying meal, especially during colder months. Its combination of savory beef, spicy peppers, and hearty vegetables makes it a beloved dish in Colombian cuisine, celebrated for its depth of flavor and warming qualities.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course stews
Cuisine world cuisine
Servings 4
Calories 579 kcal

Ingredients
  

  • 2 tablespoons canola oil
  • 1 cup thickly sliced shallots
  • 2 tablespoons minced garlic
  • 2 red bell peppers, cut into 1 inch pieces
  • 1 ½ 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
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • ¼ cup chopped parsley
  • 2 hard-cooked eggs, sliced 1/4 inch thick

Instructions
 

  • 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.

Nutrition

Calories: 579kcalCarbohydrates: 34gProtein: 54gFat: 24gSaturated Fat: 7gCholesterol: 221mgSodium: 241mgPotassium: 1588mgSugar: 8gVitamin C: 110mgCalcium: 98mgIron: 7mg
Keyword Ajiaco (Beef and Pepper Stew)
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Chilean recipes

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