Slow-Cooked Bolivian Beef Stew with Aji Amarillo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Bolivian-inspired beef stew simmered with aji amarillo peppers, potatoes, and traditional spices for a comforting meal. This latin american-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, aji amarillo paste, yellow potatoes, peeled and diced 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.

Prep: 20 min Cook: 120 min Serves 6 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for about 6-7 minutes, turning occasionally until deeply caramelized.
  2. Step 2: Reduce heat to medium, add 1 medium finely chopped onion and 4 minced garlic cloves, sauté for 4 minutes until the onion is translucent and fragrant.
  3. Step 3: Stir in 2 tbsp aji amarillo paste, 1 tsp ground cumin, and 1 tsp dried oregano, cooking for 2 minutes until the spices release their aroma.
  4. Step 4: Pour in 4 cups beef broth, scraping the bottom of the pot to deglaze and incorporate browned bits. Bring to a simmer, cover, and cook on low heat for 1 1/2 hours until the beef is tender.
  5. Step 5: Add 3 cups diced yellow potatoes, 1 1/2 tsp salt, and 1 tsp black pepper. Continue simmering uncovered for 30 minutes until potatoes are soft and stew thickens.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving to add a fresh herbal note.

Frequently asked questions

How long does Slow-Cooked Bolivian Beef Stew with Aji Amarillo take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Bolivian Beef Stew with Aji Amarillo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep aji amarillo paste from drying out.

Can I substitute ingredients in Slow-Cooked Bolivian Beef Stew with Aji Amarillo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Bolivian Beef Stew with Aji Amarillo for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Bolivian Beef Stew with Aji Amarillo?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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