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Ajiaco: Coriander & Merquen Scented Beef Stew

Chef Axel Manríquez

Courtesy of ProChile

(Serves 6)


  • 14 oz. roast beef
  • 0.7 fl. oz. Chilean extra virgin olive oil
  • 2 cloves of garlic
  • 10.5 oz. onion, cut into thin strips
  • 3.5 oz. carrots, cut into julienne strips
  • 1.7 oz. red pepper, cut into julienne strips
  • 24.5 oz. peeled, diced potatoes
  • 5 pints meat stock
  • 6 eggs
  • Finely chopped coriander, merquén, cooking salt, paprika,ground cumin, dried oregano, bay leaves


  • Shred the roast meat and put to one side.
  • Sauté the onion and garlic in olive oil until golden. Add thered pepper and carrots. Season to taste with salt, paprika, cumin, oregano and bay leaves. Add the diced potatoes and sauté for a few minutes.
  • Add the meat to the sautéed vegetables and potatoes. Next add the beef stock and simmer over a low heat for 20 minutes.
  • Before serving, heat some of the stock in a shallow saucepan and poach one egg at a time. Take care that the stock does not boil, so as not to break the eggs.
  • Arrange the vegetables and shredded meat on the plate. Place the poached egg on top and pour hot stock over all the ingredients. Sprinkle with coriander and merquén.
  • Find your next tasty recipe here:
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  • Grape Syrup Glazed Pork 


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

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