Slow-Cooked Bolivian Beef with Aji Verde Sauce

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

Tender, slow-cooked beef simmered in traditional spices paired with a zesty, herbaceous Aji Verde sauce for a bold flavor contrast. This latin american-inspired beef (gluten free) ready in about 500 minutes blends pounds beef chuck roast, tablespoons olive oil, large, sliced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 480 min Serves 6 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 2 pounds beef chuck roast with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, then sear on all sides until deeply browned, about 3 minutes per side.
  2. Step 2: Transfer the beef to a slow cooker. Add 1 large sliced yellow onion, 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 2 cups beef broth. Cover and cook on low for 8 hours, until beef is fork-tender.
  3. Step 3: While the beef cooks, prepare the Aji Verde sauce by blending 1 cup packed cilantro leaves, 1/2 cup packed parsley leaves, 1 small seeded jalapeño, 2 tablespoons lime juice, 1/4 cup mayonnaise, 1/4 cup olive oil, and 1/4 teaspoon salt in a food processor until smooth and vibrant green.
  4. Step 4: When the beef is done, shred it with two forks and mix gently with the cooking juices.
  5. Step 5: Serve the shredded beef topped with generous spoonfuls of Aji Verde sauce for a bright, spicy contrast.

Frequently asked questions

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

Total time is about 500 minutes (20 min prep + 480 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Bolivian Beef with Aji Verde Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Bolivian Beef with Aji Verde 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 Verde 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.

Is Slow-Cooked Bolivian Beef with Aji Verde Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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