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Sudado de Posta o Muchacho (Beef Round Steak Stew)

This beef stew is comforting, filling and full of flavor. It’s very easy to make and the leftovers are delicious.

Sudado de Posta o Muchacho (Beef Round Steak Stew)Pin

What is Sudado de Posta o Muchacho?

It is a beef stew made with beef eye round roast, vegetables and spices. This dish is very popular in Colombian homes. It is very easy to make and absolutely delicious served over white rice, along with avocado and a simple salad on the side.

This Sudado de Posta was one of my favorite dishes while growing up in Colombia. Both my mom and Mamita made varying types of sudado at least once per week. In some parts of Colombia, this recipe is made with a cut of meat known as posta, while other areas of the country use a cut called muchacho. Here in the USA, I buy eye round beef steak to make this dish.

The meat should be tender and because this particular cut is tough, it needs to be cooked for quite a while. The slow heat helps break down the muscle of the beef and make it tender. I would suggest cutting it into thick slices, as I did, and cooking it on medium-low heat until the beef is tender. Also, to give the beef enough time to stew, I first cooked the meat alone and then added the vegetables closer to the end of cooking.

Sudado de Posta o Muchacho (Beef Round Steak Stew)Pin
Sudado de Posta o Muchacho (Beef Round Steak Stew)Pin

Sudado de Posta o Muchacho (Recipe

Erica Dinho

Prep Time 10 mins

Cook Time 2 hrs

Total Time 2 hrs 10 mins

Course Main Course

Cuisine Colombian

Servings 6 servings

Calories 511 kcal


  • 1 3 to 4 pound beef eye of round roast, cut into thick slices
  • 2 cups beef stock
  • 3 cups of water
  • 1 cup of aliños sauce see the recipe here
  • 2 cups chopped tomato
  • 1 teaspoon cumin powder
  • ½ teaspoon of sazón with color see my recipe here
  • Salt and pepper to taste
  • 8 whole small potatoes peeled
  • ½ pound frozen or fresh yuca cassava
  • Fresh cilantro


  • In a large pot place the beef, stock, water, aliños sauce, tomatoes, sazón and cumin powder. Bring to a boil, then reduce the heat to medium low cover and cook for about 1 hour and 30 minutes, stirring occasionally. Add salt and pepper to taste and add more water if necessary.

  • Add the potatoes and yuca and keep cooking for an additional 30 to 45 minutes, until the vegetables and meat are tender. Sprinkle fresh cilantro and serve over white rice.


Calories: 511kcalCarbohydrates: 45gProtein: 49gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 101mgSodium: 20719mgPotassium: 1436mgFiber: 3gSugar: 16gVitamin A: 104IUVitamin C: 30mgCalcium: 122mgIron: 6mg

Sudado de Posta o Muchacho (Beef Round Steak Stew)Pin

My grandmother and mom always used the pressure cooker to make this stew and the cooking time is less than a regular pot. Personally, pressure cookers scare me, so I prefer making it in a regular pot or the slow cooker. If you love stews and comfort food, this Sudado de Posta recipe will be right up your alley.

Buen provecho!Pin

What are Sudados?

Sudados are Colombian style stews made with beef, fish, pork or chicken, vegetables and spices. They are rich, hearty and full of flavor.

If you want to try other Colombian Sudados, here are some of my favorites:

Chicken Stew (Sudado de Pollo)

Beef Stew (Sudado de Res)

Meatballs Stew (Sudado de Albóndigas)

Oxtail Stew (Sudado de Cola de Res)

Buen provecho!Pin

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