Sudado de Carne de Res 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 Beef Sudado
Beef: I recommend using chuck roast for this stew, but you can use your favorite.
Oil: I like to use canola or vegetable oil.
Vegetables: Onion, 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 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
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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.
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Add the beef, broth, sazón and cumin powder. Reduce the heat to medium low cover and cook for 45 to 50 minutes, stirring occasionally.
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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.
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Serve over white rice.
Notes
*You can use beef chuck or any bee for stew that you find in your market.
*I used sazón goya with color, but you can use my homemade mixture if you don’t find it:
https://www.mycolombianrecipes.com/homemade-powdered-seasoning/
Nutrition
Calories: 995kcalCarbohydrates: 89gProtein: 48gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 3gCholesterol: 161mgSodium: 655mgPotassium: 2513mgFiber: 11gSugar: 8gVitamin A: 878IUVitamin C: 116mgCalcium: 145mgIron: 9mg
