Sudado de Carne de Res is a classic Colombian beef stew that delivers rich, comforting flavors in a single pot. Traditionally served over white rice with slices of avocado and a light salad on the side, this hearty dish combines tender beef, root vegetables and a fragrant broth seasoned with cumin and fresh cilantro. It’s a family favorite across Colombia and perfect for weeknight dinners or casual weekend meals.
What is a Colombian Sudado?
A sudado is a slow-simmered stew made with proteins such as beef, chicken, pork, seafood or meatballs threaded into a lightly seasoned, aromatic broth. Typical vegetables include potatoes, yuca (cassava), onions, garlic, bell pepper and tomatoes. Fresh herbs like cilantro brighten the dish at the end. There are many regional and family variations across Colombia; the technique is simple: brown the aromatics, add the meat and liquid, then simmer until everything is tender and the flavors meld.
This Sudado de Carne de Res version focuses on beef chuck for a satisfying texture and savory taste. It’s straightforward to prepare and ideal served with white rice, avocado and a fresh tomato salad on the side.
Ingredients to Make Sudado de Carne
The list below shows the ingredients needed for four servings. Use the amounts provided for consistent results. Adjust seasoning to taste and scale the recipe as needed.
- Beef: 2 pounds beef for stew (chuck recommended)
- Oil: 1 tablespoon canola or vegetable oil (olive oil may be used if preferred)
- Onion: ½ cup chopped white or yellow onion
- Scallions: 2 scallions, chopped
- Red bell pepper: ½ cup chopped
- Garlic: 2 minced cloves
- Tomato: 2 cups chopped
- Cilantro: ½ cup chopped fresh cilantro (or parsley if preferred)
- Sazón: ½ teaspoon sazón with color (optional)
- Cumin: ½ teaspoon ground cumin
- Salt and pepper: ½ teaspoon each, or to taste
- Potatoes: 3 medium, peeled and cut in half
- Yuca (cassava): ½ pound frozen or fresh, cut into pieces
- Beef broth: 3 cups good-quality beef broth
How to Make Colombian Beef Stew
Follow these steps for a tender, flavorful sudado. Total time for the recipe is roughly 1 hour and 10 minutes (about 15 minutes prep and 55 minutes cooking).
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, scallions and red bell pepper. Sauté until the onions become translucent, about 3 minutes.
- Add the chopped tomatoes, minced garlic, salt and ground pepper. Continue to sauté for another 5 minutes so the tomatoes break down and release their juices.
- Add the beef pieces, beef broth, sazón and ground cumin to the pot. Stir to combine, reduce the heat to medium-low, cover and simmer for 45–50 minutes, stirring occasionally, until the beef is nearly tender.
- Add the potatoes, yuca and chopped cilantro. Cook an additional 25–30 minutes, or until the root vegetables are tender. If the stew becomes too thick, add a little more broth or water to reach the desired consistency.
- Adjust seasoning with salt and pepper as needed. Serve hot over white rice with slices of avocado and a simple tomato salad or green salad on the side.
This Sudado de Carne de Res is a comforting, filling meal that reheats well. Leftovers develop even more depth of flavor after a day in the fridge.
Recipe Details
- Recipe: Colombian Beef Stew (Sudado de Res)
- Author: Erica Dinho
- Prep time: 15 mins
- Cook time: 55 mins
- Total time: 1 hr 10 mins
- Servings: 4
Notes and Tips
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove or in the microwave.
- Beef chuck is ideal for this stew because it becomes tender and flavorful with slow cooking. You may use other stewing cuts if preferred.
- If sazón is unavailable, use a small pinch of turmeric or a mild paprika blend for color and mild flavor, and add a little extra salt and garlic powder to taste.
- Adjust the amount of broth to get a more soupy or more concentrated stew depending on preference.
Nutrition (approximate per serving)
- Calories: 995 kcal
- Carbohydrates: 89 g
- Protein: 48 g
- Fat: 50 g
- Fiber: 11 g
- Sodium: 655 mg
Other Colombian Stews to Try
Meatball Stew (Sudado de Albóndigas), Chicken Stew (Pollo Sudado) and Beef Ribs Stew are popular variations that use the same simmering method but different proteins and cuts.
