Ingredients

• 2 tablespoons canola oil
• 1 cup thickly sliced shallots
• 2 tablespoons minced garlic
• 2 reds bell peppers , cut into 1 inch pieces
• 1.5 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
• 0.5 teaspoons dried oregano
• Salt and pepper to taste
• 0.25 cups chopped parsley
• 2 hard-cooked eggs , sliced 1/4 inch thick

Instructions

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

Nutrition per serving