Ajiaco (Beef and Pepper Stew)

INGREDIENTS

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