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Ajiaco

Shruthi
Ajiaco is a traditional Chilean beef and pepper stew.Tender beef is simmered with potatoes, onions, garlic, and peppers.It is often prepared using leftover roast beef from a previous meal.Paprika, cumin, oregano, and chili add warmth and depth.A flavorful broth brings all the ingredients together beautifully.Serve it piping hot as a satisfying family-style Chilean meal.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Chilean
Servings 4
Calories 500 kcal

Ingredients
  

  • 1½ lb (700 g) cooked roast beef or leftover beef, sliced into strips
  • 6 medium potatoes, peeled and cut into large chunks
  • 2 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 tablespoons olive oil
  • 6 cups beef broth
  • 1 cup water, if needed
  • 1 teaspoon sweet paprika
  • ½ teaspoon smoked paprika, optional
  • 1 teaspoon dried oregano
  • ½ teaspoon chili flakes, optional
  • 2 bay leaves
  • ½ teaspoon freshly ground black pepper
  • ½ cup dry white wine
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Chilean merken, optional

Instructions
 

Prepare the Beef

  • If using leftover roast beef, remove any large pieces of excess fat.
    Slice the beef into strips or bite-sized pieces.
    If using raw beef instead, cut it into large chunks and brown it thoroughly before proceeding.

Prepare the Vegetables

  • Peel and cut the potatoes into large chunks.
    Slice the onions and bell peppers.
    Mince the garlic.
    Keeping the vegetables relatively large helps them retain their shape during cooking.

Add the Garlic and Peppers

  • Add the minced garlic and sliced peppers.
    Cook for approximately 3–4 minutes until fragrant and slightly softened.

Add the Beef

  • Add the sliced cooked beef.
    Stir gently to coat it with the onions, peppers, and spices.
    If using raw beef, brown it well at this stage before continuing.

Add the Broth

  • Pour in the beef broth.
    Add the bay leaves.
    If desired, add white wine for additional depth of flavor.

Add the Potatoes

  • Add the potato chunks.
    The liquid should mostly cover the ingredients.
    Add a little water if necessary.

Simmer

  • Bring the stew to a gentle simmer.
    Reduce the heat to low and cover partially.
    Cook for approximately 30–40 minutes, or until the potatoes are tender.

Adjust the Seasoning

  • Adjust the Seasoning
    Taste the broth.
    Add additional salt, pepper, cumin, or chili according to your preference.
    The stew should have a warm, savory flavor with a gentle peppery character.

Add Fresh Herbs

  • Remove the bay leaves.
    Stir in fresh parsley or cilantro if desired.

Serve

  • Ladle the hot Ajiaco into large bowls.
    Garnish with fresh herbs and sliced chili if desired.
    Serve immediately with warm bread

Notes

  • Leftover beef: Traditional Ajiaco is an excellent way to use leftover roast beef.
  • Raw beef: Fresh beef can also be used, but it should be browned before simmering.
  • Potatoes: Use potatoes that hold their shape well.
  • Peppers: A mixture of red and green peppers adds color and flavor.
  • Spices: Cumin and paprika provide the characteristic warmth.
  • Chili: Adjust the heat according to your preference.
  • Broth: Keep enough broth for a spoonable stew rather than a dry mixture.
  • Resting: A short resting period allows the flavors to settle.

 

Keyword Ajiaco, Beef and Pepper Stew, Chilean Ajiaco, Chilean Beef Stew, Chilean Comfort Food, Leftover Roast Beef Stew