Ingredients
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2 tablespoons canola oil
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1 cup thickly sliced shallots
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2 tablespoons minced garlic
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2 red bell peppers, cut into 1 inch pieces
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1 ½ teaspoons chipotle chile powder, or to taste
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2 teaspoons ground cumin
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3 cups cubed cooked roast beef
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1 pound baby red potatoes, cut in half
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2 cups water
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1 quart beef broth
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½ teaspoon dried oregano
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Salt and pepper to taste
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¼ cup chopped parsley
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2 hard-cooked eggs, sliced 1/4 inch thick
Directions
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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.
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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.
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Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg.
Nutrition Facts (per serving)
| 579 | Calories |
| 24g | Fat |
| 34g | Carbs |
| 54g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 579 | |
| % Daily Value * | |
| Total Fat 24g | 31% |
| Saturated Fat 7g | 33% |
| Cholesterol 221mg | 74% |
| Sodium 241mg | 10% |
| Total Carbohydrate 34g | 13% |
| Dietary Fiber 4g | 16% |
| Total Sugars 8g | |
| Protein 54g | 108% |
| Vitamin C 110mg | 122% |
| Calcium 98mg | 8% |
| Iron 7mg | 41% |
| Potassium 1588mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
