Slow-Braised Colombian-Style Beef with Aji Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender beef slowly braised with Colombian spices served with a vibrant aji dipping sauce that balances heat and freshness. This Latin American-inspired beef recipe, ready in about 200 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck roast
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 2 cups beef broth
• 2 tbsp tomato paste
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp aji amarillo paste
• 2 tbsp lime juice
• 1 small, seeded and chopped red bell pepper
• 2 tbsp, chopped fresh parsley
• 2, thinly sliced green onion
• 2 tbsp olive oil (for sauce)

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs beef chuck roast with 1 1/2 tsp salt and 1 tsp black pepper, then sear the beef on all sides until browned, about 4 minutes per side. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté over medium heat for 5 minutes until softened. Add 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp ground coriander, and 1 tsp dried oregano, cooking for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen the flavor. Pour in 2 cups beef broth, scraping any browned bits from the bottom. Return the beef to the pot, bring to a simmer, cover, and reduce heat to low. Cook for 3 hours until the beef is tender and shreds easily.
4. Step 4: While beef braises, prepare the aji sauce: blend 2 tbsp aji amarillo paste, 1 small chopped red bell pepper, 2 tbsp chopped fresh parsley, 2 tbsp olive oil, 2 tbsp lime juice, and 2 sliced green onions until smooth. Season with salt to taste.
5. Step 5: Shred the cooked beef with two forks and stir in 1/4 cup chopped fresh cilantro. Serve the shredded beef warm with the bright aji sauce on the side for dipping.