A hearty dish combines tender beef and vibrant peppers in a rich, flavorful broth that’s perfect for any meal. It’s simple to make and will quickly become a comforting favorite in your kitchen.
Prep Time25 min
Cook Time35 min
Total Time1 hr
Difficulty
Hard
Pro Kitchen Tips
Brown the beef well before simmering to deepen the flavor.
Add the peppers gradually to control the heat level to your liking.
Let the stew simmer slowly to allow the flavors to fully develop.
Ingredients
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Why This Recipe Is So Loved
This dish combines rich, hearty flavors with a bit of spice from the peppers, making it both comforting and exciting. The tender beef melts in your mouth, while the savory broth brings everything together in a satisfying way.
Step 1
Lightly heat some canola oil in a Dutch oven over medium heat. Add the shallots, garlic, and red pepper, cooking everything until the shallots soften and become translucent—this should take about 4 minutes. Sprinkle in the chipotle powder and cumin, stirring for about 30 seconds until you can really smell those spices.
Step 2
Toss in the roast beef and red potatoes, then pour in the water and beef broth. Turn the heat up to high and bring it all to a boil. Once boiling, lower the heat to medium-low, cover the pot, and let it simmer gently until the potatoes are tender—around 30 minutes.
Step 3
When the potatoes are ready, stir in some oregano and season the soup with salt and pepper to your liking. Just before serving, mix in chopped parsley for a fresh touch. Ladle the soup into bowls and top each one with a few slices of hard-cooked egg for a nice garnish.
407
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
How To Serve It Best
Serve with warm, crusty bread or steamed rice to soak up the delicious broth. A fresh green salad or pickled vegetables on the side can add a nice contrast to the rich stew.
How To Freeze This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the beef tender and the flavors fresh. This dish also freezes well for up to 2 months.
Frequently Asked Questions
Can I use a different type of oil instead of canola oil?
Yes, you can substitute canola oil with vegetable oil, olive oil, or another neutral cooking oil.
What cut of beef works best for this recipe?
Cooked roast beef works best, but you can also use leftover roast or brisket.
Can I make this dish vegetarian?
To make it vegetarian, omit the beef and use vegetable broth instead of beef broth.
How spicy is the dish with chipotle chile powder?
The chipotle powder adds a mild to moderate smoky heat, but you can adjust the amount to your taste.
Can I prepare this recipe in advance?
Yes, it tastes great reheated and may even develop more flavor after resting.
What can I use if I don’t have baby red potatoes?
You can substitute with other waxy potatoes like Yukon Gold or fingerlings.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, it freezes well. Thaw in the refrigerator overnight before reheating gently on the stove.
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