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.
Ally
Thus far, every recipe I’ve made from your site tastes so traditional and delicious! Thank you so much for sharing!! You’re an awesome cook and now so am I.
Desiree
My Colombian husband and I give this two thumbs up! Thank you for the excellent recipe.
JW
Thank you!!! My family is part Colombian and now that we are apart, I get homesick for them and the food. I've been searching for these recipes for some time, and am so glad to have found your site and posts. This comfort food is delicious, and I look forward to trying your recipes as they appear to be so much like the ones served at home.
Jamie
What part of Colombia are you from. I love making your Colombian food. I'm Colombian-American and unfortunately my grandma died before she could teach me Colombia recipe of her own. I love your blog.
Erica Dinho
Medellín
Anonymous
Me encantaron sus recetas Las preparo todo el tiempo
RAFAEL GOMEZ
ME PARECEN DELICIOSAS SUS RECETAS
Clara Knott
I love your recipes but could you lease indicate which sort of onions you use in your recipes.
I suppose you mean round onions when you do not specify spring onions.
Kind regards
Erica Dinho
White or yellow onion.
Karen
My mom was born in Boyacá, Colombia and this is exactly how my mom used to make sudado. I can't wait to make it and have it again. Thank you
catherine alarcon
Hi !!! i always follow your recipes and i love them but i have a hard time buying the right meat. FOr this particular recipe what type of meat is it? For instance if I go tot he store what exactly am I looking for
Erica Dinho
Beef stew meat such as chuck roast or sirloin.
Ginger
Your comment is awaiting moderation.
I doubt it was autocorrect, but rather lack of knowledge. Thankfully people aren’t a lost cause and they’re usually open to learning IF someone is kind in teaching them without being negatively critical. At any rate, I quite often have to correct the spelling of Colombia for those who may never have had a reason to learn it. Know much about Nicaragua or Belize? How about Lichtenstein or it’s history? The point is that there are almost 200 counties in the world. There are hardly any experts among us.
As for this recipe, I’m super excited to try it! It’ll be the first Colombian meal I’ll be preparing after being married to a Colombian for 8 years. Hey, don’t judge…I’m not the most experimental cook & quite frankly I’m a little nervous about searching for yuca in the store. I don’t even know if I’ll be able to find it here! Might have to go to Elizabeth, NJ for fresh! Wish me luck!
Jonathan
Love this recipe, it tasted just like moms cooking!!! I have made just about every sudado you have on here... This is the only website i use for recipes... Thank you very much!!
Nathaly
im soo sorry Erica, how much of water you put for the Colombian sudado...?
Erica Dinho
For this Sudado de Res: 3 cups of water.
Jaques
Colombia has the best food for lunch, always a stew or a hearty soup, lots of color, spices etc. Being the exact opposite of Brasil which uses no flavors or spices or peppers and is content with a diet of white things covered in salt or anything that is just salty with no color or flavor. Brasil likes to bbq meat but with no flavors or spices, just salt. A pizza is salt, cheeese, salt, chesse, salt. No tomato sauce, nothing. Salt is the only spice in Brasil. Very dissappointing. Colombia is way ahead, way more intelligent, etc etc. etc.
Kendra
Delicious! I made this a couple nights ago and it turned out perfectly. Thank you so much for the recipe!
Aimee
Can this be made in a crockpot/slow cooker? If so, do I have to changr anything? Can the majority of your meals be cooked in the crockpot?
Erica
Yes, but the cooking time will be 4 hours (high heat) or 8 (low heat) and 2 cups of water or beef stock .
Gisella
Erica,
Para cocinar en el crockpot debo poner todo al mismo tiempo incluyendo yuca y papa por 8 horas en temperatura baja?
Gracias
Erica
Aimee, I don't cook all my meals in the slow cooker, but some of them.
JW
My Abuela actually uses a pressure cooker more. It captures more flavor and speeds up the cooking time without compromising the meals.
Pato
I am cooking sudado for my american friends tomorrow. Thanks for the recipe. They are in for a Colombian Surprise...
Randi
WOW! this is a great recipe. I am no chef, but I could do this!