Slow-Cooked Bolivian Beef with Aji Amarillo Sauce

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

Tender beef braised slowly in a vibrant Aji Amarillo chili sauce, capturing the bold flavors of Bolivian cuisine. This Latin American-inspired beef recipe, ready in about 170 minutes, pairs beef chuck roast, salt, black pepper 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: 150 min Serves 6 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 pounds beef chuck roast cubes with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat 2 tablespoons vegetable oil in a large heavy-bottom pot over medium-high heat.
  2. Step 2: Sear beef cubes in batches for 3-4 minutes per side until browned on all sides. Remove beef and set aside.
  3. Step 3: Lower heat to medium, add 1 large chopped yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 3 tablespoons Aji Amarillo paste and cook for 2 minutes to release flavors.
  5. Step 5: Add 1 (14 oz) can diced tomatoes, 2 cups beef broth, 1 teaspoon dried oregano, and 1 bay leaf. Return beef to the pot, submerge in liquid, and bring to a simmer.
  6. Step 6: Cover and reduce heat to low. Cook gently for 2 1/2 hours until beef is fork-tender.
  7. Step 7: Discard bay leaf, adjust seasoning with salt and pepper as needed, and garnish with 2 tablespoons chopped fresh parsley before serving.

Frequently asked questions

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

Total time is about 170 minutes (20 min prep + 150 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 with Aji Amarillo Sauce?

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 beef chuck roast from drying out.

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

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 with Aji Amarillo Sauce 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 with Aji Amarillo Sauce?

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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