THE RECIPE JOURNAL · Main Course
Ajiaco Stew with Beef and Bell Peppers
This hearty stew combines tender beef with vibrant bell peppers in a rich, flavorful broth that’s perfect for warming up any day. It’s a simple, comforting dish that brings a burst of color and taste to your dinner table.
FROM THE KITCHEN • Ajiaco Stew with Beef and Bell Peppers
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some canola oil in a Dutch oven over medium heat. Toss in the shallots, garlic, and red pepper, and cook them until the shallots soften and become translucent—this usually takes about 4 minutes. Sprinkle in the chipotle powder and cumin, then give it a quick stir and let the spices toast for about 30 seconds until you can really smell their aroma.
02
Step 2
Next, add the roast beef and red potatoes to the pot. Pour in the water and beef broth, then bring everything up to a boil over high heat. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer gently until the potatoes are tender—about half an hour.
03
Step 3
When the potatoes are ready, stir in the oregano and season the stew with salt and pepper to taste. Just before serving, mix in some chopped parsley to brighten things up. Serve each bowl with a few slices of hard-cooked egg on top for a nice finishing touch.
Why you’ll love it
This dish combines tender beef with the sweet crunch of bell peppers, creating a comforting and flavorful stew. Its rich broth and hearty ingredients make it perfect for sharing with family and friends on a cozy evening.
How to serve
Serve with steamed white rice or warm crusty bread to soak up the delicious sauce. A side of fresh salad or pickled vegetables can add a nice contrast to the rich flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the stew has thickened too much.
