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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
shallot	1	cup	sliced	115.2	26.88	4.0	0.16
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
red bell pepper	2		cut	403.4676	0.0	89.7602	2.2667
chipotle chile powder	1 1/2	teaspoons		403.4676	0.0	89.7602	2.2667
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
roast beef	3	cups	cubed cooked	-	-	-	-
baby red potato	1	pound	cut	403.4676	0.0	89.7602	2.2667
water	2	cups		0.0	0.0	0.0	0.0
beef broth	1	quart		-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
salt pepper	to taste			403.4676	0.0	89.7602	2.2667
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
egg	2		hard-cooked sliced	143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.