Best 3 Ajiaco Beef And Pepper Stew Recipes

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Ajiaco beef and pepper stew is a hearty and flavorful dish that is perfect for a cold winter day. The combination of beef, peppers, and spices creates a rich and savory stew that is sure to please everyone at the table. With so many variations of this classic dish, finding the best recipe can be a challenge. Our article will guide you through the various ingredients and techniques used to make ajiaco beef and pepper stew, providing you with the knowledge and inspiration to create your own perfect version of this comforting and delicious stew.

Let's cook with our recipes!

AJIACO (BEEF AND PEPPER STEW)



Ajiaco (Beef and Pepper Stew) image

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.

Provided by damasio

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h

Yield 4

Number Of Ingredients 14

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

Steps:

  • 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 Facts : Calories 578.9 calories, Carbohydrate 34.4 g, Cholesterol 221.1 mg, Fat 24.2 g, Fiber 4.4 g, Protein 53.8 g, SaturatedFat 6.6 g, Sodium 240.6 mg, Sugar 8.1 g

AJIACO CRIOLLO--CUBAN CREOLE STEW



Ajiaco Criollo--Cuban Creole Stew image

Provided by Food Network

Time 11h20m

Number Of Ingredients 22

1/2 pound Tasajo (jerked beef), cut into 2-inch chunks
1 pound pork meat, cut into 2-inch chunks
1 pound beef brisket, cut into 2-inch chunks
1 bay leaf
1/4 cup vegetable oil
2 large onions, peeled and chopped
1 medium green bell pepper, cored, seeded, and chopped
3 garlic cloves, peeled and minced
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1 cup crushed tomatoes (canned are fine)
1/2 pound (1 medium) yellow malanga
1 pound (2 medium) white malanga
1 pound (2 medium) boniato
1/2 pound (1/2 medium) name
1 pound (2 medium) yucca
1 pound (1/2 medium) calabaza
2 ears of corn, husked
2 green plantains
1/4 cup fresh lime juice
2 semi-ripe (yellow) plantains
1 ripe (almost black) plantain

Steps:

  • Make the broth: Cover the tasajo with cold water and soak it for at least 8 hours. (There is no need to refrigerate it.) Change the water and continue soaking for another hour. Drain again and rinse under cold running water. Put the tasajo in a large, heavy pot and add about 6 quarts of water. Bring to a boil, reduce the heat and simmer, covered for 1 hour. Add the pork, beef brisket, and bay leaf, and let the three meats cook together until tender. Remove the pot from the heat and skim as much fat as possible from the broth. (If you have time, the best way is to refrigerate the broth overnight until the fat solidifies and then remove it.)
  • Make the Sofrito: Heat the oil in a skillet over medium heat and saute the onions and green pepper until the onions are translucent, about 3 minutes. Add the garlic and cook 2 minutes more. Add the pepper, cumin, and tomatoes and cook for another 2 minutes.
  • Add the sofrito to the broth and simmer, covered, while you prepare the vegetables.
  • Complete the Dish: Peel the malanga, boniato, name, yucca, and calabaza and cube them. Cut the corn and green plaintains into 1 1/2-inch pieces. With a knife, split the skin of each piece of green plantain and open it away from the center as if you were taking off a coat. Sprinkle the plantain pieces with the lime juice. Slit the semi-ripe and ripe plantains lengthwise and slice them crosswise into 1 1/2-inch rounds. Do not remove their skins or they will disintegrate in the stew. Add the green plantains to the simmering stew. After about 15 minutes, add the semiripe plantains. After another 15 minutes, add the ripe plantains and let them simmer for about 10 minutes.
  • Serve hot in soup plates or, cocido-style, with the meats, vegetables, and broth in separate dishes. (Each diner removes the skin from the semi-ripe plantains themselves).

POTATO STEW: AJIACO



Potato Stew: Ajiaco image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 18

7 quarts water
2 tablespoons lard
1 large onion
4 cloves garlic
1/2 pound chicken pieces
1/2 pound dry beef (tasajo), cut into 4 pieces, soaked overnight and drained
3/4 pound chorizo (sausage), sliced 1/2-inch thick
1 pound beef stew meat, cut into 1 1/2-inch pieces
1 pound pork stew meat, cut into 1 1/2-inch pieces
1 large green pepper, seeded and small diced
One 15-ounce can tomato sauce
2 1/2 tablespoons salt
2 ears corn, cut into 3 or 4 equal pieces
1 pound yucca, cubed
1 pound sweet potato, cubed
1/2 pound white root yam (boniato), cubed
2 green plantains, peeled (keep whole)
1 lime, juiced

Steps:

  • Bring water to boil in a large pot.
  • In a large skillet, fry onion, garlic, chicken pieces, tasajo, chorizo, and beef and pork stew meat in lard until onion is caramelized and meat is cooked through.
  • Carefully transfer the contents of the skillet into the pot of boiling water. Simmer for 1 hour, skimming occasionally.
  • In the same large skillet, simmer the green pepper in the tomato sauce until peppers are tender; season with salt.
  • Meanwhile, prepare vegetable ingredients and add them to the large pot of simmering broth. Stir in the sauce, cover, and cook over low heat for 5 to 10 minutes. Remove the whole plantains and cook broth for another 50 minutes. Slice plantains into 1/2-inch thick pieces, drizzle with fresh lime juice, and return to broth after the broth has cooked for the last 50 minutes. Serve immediately.

Tips:

  • Choose the right cut of beef. A good choice for ajiaco is a chuck roast, which is a tough cut of meat that becomes tender when cooked slowly. Other good options include brisket, short ribs, or flank steak.
  • Brown the beef before stewing it. This helps to develop flavor and color.
  • Use a variety of vegetables in your stew. Common vegetables used in ajiaco include potatoes, carrots, celery, onions, and tomatoes. You can also add other vegetables, such as green beans, corn, or bell peppers.
  • Season the stew with a variety of spices. Common spices used in ajiaco include cumin, oregano, paprika, and chili powder. You can also add other spices, such as garlic powder, onion powder, or bay leaves.
  • Simmer the stew for at least 2 hours. This allows the flavors to develop and the meat to become tender.
  • Serve the stew with rice, bread, or tortillas. You can also serve it with a dollop of sour cream or guacamole.

Conclusion:

Ajiaco is a delicious and hearty stew that is perfect for a cold winter day. It is also a very versatile dish, so you can easily customize it to your own taste. With a little planning and effort, you can make a delicious ajiaco that your family and friends will love.

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