Sudado de Carne is a traditional Colombian beef stew. This dish is the perfect one pot meal served over white rice, a light salad and avocado on the side.
What is a Colombian Sudado?
It's a stew made with beef, chicken, pork, seafood or meatballs simmered in a flavorful broth with potatoes, yuca, spices, fresh herbs and vegetables like bell pepper, carrots, garlic and onions. There are many variations of this dish in Colombia and different recipes depending in the region and the cook. I think every Colombian family makes a sudado dish a least once a week.
This Sudado de Carne Res variation is very popular, easy to make and delicious over white rice with avocado on the side.
Ingredients to Make Sudado de Carne
Beef: I recommend using chuck roast for this stew, but you can use your favorite beef for stew.
Oil: I like to use canola or vegetable oil, because they are neutral oils. Feel free to use olive oil if you prefer.
Vegetables: Onion, scallions, red bell pepper, garlic, tomato, potatoes and yuca.
Spices: Cumin powder, sazón with azafran, salt and pepper.
Beef Broth: Use a good quality broth for the best flavor.
Herbs: Fresh cilantro or parsley if you prefer.
You will find the exact amounts, preparation and tips to make this dish in the printable recipe card below.
How to Make Colombian Beef Stew
- In a large pot, heat the vegetable oil over medium heat. Add the onions, scallions and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
- Add the beef, broth, sazón and cumin powder. Reduce the heat to medium low cover and cook for 45 to 50 minutes, stirring occasionally.
- Add the potatoes, yuca and cilantro and cook for an additional 30 minutes or until the vegetables are tender. Add more broth or water if the stew is getting to dry.
This Sudado de Carne de Res Colombiano is a very comforting and filling dish and it is perfect for weeknight dinners. I like to serve it with white rice, avocado and a light tomato salad on the side.
More Colombian Stew Recipes to Try:
Colombian Beef Stew Recipe (Sudado de Res)
Ingredients
- 2 pounds beef for stew (chuck)
- 1 tablespoon oil canola or vegetable
- ½ cup chopped white or yellow onion
- 2 scallions, chopped
- ½ cup chopped red bell pepper
- 2 minced garlic cloves
- 2 cups chopped tomato
- ½ cup chopped fresh cilantro
- ½ teaspoon sazón with color (I used Goya)
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 medium potatoes peeled and cut in half
- ½ pound frozen or fresh yuca cassava
- 3 cups beef broth
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onion, scallions and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
- Add the beef, broth, sazón and cumin powder. Reduce the heat to medium low cover and cook for 45 to 50 minutes, stirring occasionally.
- Add the potatoes, yuca and cilantro and cook for an additional 30 minutes or until the vegetables are tender. Add more broth or water if the stew is getting to dry.
- Serve over white rice.
Monaray
Can you make this in a pressure cooker
Erica Dinho
Yes.
Manuel
This beef stew is delicious. I make this recipe at least once a month.
Aurora
Muchas gracias por esta receta. Me gusta mucho.
Gloria
This sounds amazing! I will be making it soon. I love your recipes! My parents are Colombian. All of my mom's recipes are what I like to call "a su gusto". Anytime I ask how much salt or seasoning or how much of anything she says "A su gusto. Usted vera". Not helpful mom! Your recipes have helped me so much!
Here is my question, can I use 2 cups of a can of petite diced tomatoes or do I have to use fresh tomatoes?
Thanks!
Gloria
Cata29
Mi abuelita in a nutshell. Thank you for reminding us of home, especially during these times.
Lina B.
This stew was sooooo delicious!! Made it today in my instant pot. One pound of beef (the amount I had available) for 25 min on high pressure and it was out of this world. Thank you for sharing your recipes : )))))
Sebastian Q
Hi there,
I am a colombian following you from Brisbane, Australia and your recipes have been really helpful.
I want to ask which beef cut do you use for your stew? The cutas here are a bit different than in Colombia or USA for that matter. Thank you
Erica Dinho
Puedes usar cualquier carne para estofado.
Anonymous
Hey. I have a question. My parents are both from medillian and my mother has plated sudado on a plate. I am curious what part of Colombia is this version of sudado is made? I have been there a few times and this looks honestly a lot better then I am normal accustomed to.
Erica Dinho
This is my grandmother recipe.
Cesar
LOVE your website -
My family in New Jersey are from Colombia and we arrive here in 1983.. My mother makes the best Colombia dishes and every time I try one of your recipes --- it taste almost like if my mother made it --
I know the difference is because of my inexperience with the recipes but I know you cook just like my mother. She is from Bucaramanga and her cooking is excellent.
My Mom doesn't have any recipes written down and it is hard for her to teach us but your recipes makes everything so much easier.
I tell everyone to use your website for authentic Colombian recipes.
Thanks for your website.
Love it - love it
Cesar
New Jersey
Melissa Lopez
How do i cook it in the pressure cooker? Thank you. Sounds yummy
CS
Yes, I want to know this too!
Vicente perez
Puede pitar la carne con el agua y los aliños unos 30 minutos y despues le puede echar las papas y al final la yuca que se demora menos en cocinarse.
Giovanni
Can I do this in a slow cooker?
Erica Dinho
Yes