Colombian Beef Stew (Sudado de Carne)

Make an authentic Colombian Beef Stew (Sudado de Carne Colombiano) packed with big flavor and with minimal effort! This special dish is made with tender beef, potatoes, and cassava, all simmered in a rich, savory tomato and onion sauce that smells as amazing as it tastes.

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This easy-to-make Colombian beef stew is a staple in many Colombian homes for a reason: it is a hearty, flavorful dish that is comforting and easy to make with very basic ingredients.

Ingredients for a Colombian Beef Stew

Scroll down to the recipe card to see the complete list of ingredients.

• Oil. It helps to sear the beef evenly, giving you a flavorful crust.
• Onion. I use either white or yellow onion, as well as stalks of green onion, to give the tomato sauce a delicious flavor.
• Garlic. It adds a fantastic flavor to the tomato sauce.
• Tomatoes. In the US, I usually use Roma tomatoes, but when I am in Colombia, I use “chonto” tomatoes.
• Beef bouillon. An optional ingredient that enhances the flavor of the beef stew. In Colombia, you can also use Ricostilla.
• Cumin. Use ground cumin to give this stew that delicious Colombian seasoning.
• Food Coloring. Another optional ingredient that is widely used in Colombian cuisine. You can find it at most Latin grocery stores as “Triguisar”, which is one of the many Colombian brands available, but you can also use Bijol or Sazón Goya. Want to make it at home? Check out this Sazón Seasoning recipe.
• Aliños. They are very similar to a Puerto Rican sofrito, and they give any Colombian stew a spectacular flavor. It is optional, but you can easily make it at home with this Colombian Aliños recipe, or if you prefer to use sofrito, you can make it with this basic Sofrito recipe.
• Beef. Use any cut of beef that is best for making stews or slow cooking, like chuck (which is what I usually use), bone-in short ribs, or even oxtails.
• Water. It helps simmer the stew, and it also adds body to the tomato sauce.
• Potatoes. Red potatoes are usually used for most stews because they are firmer and hold their shape. However, I love to use russet, yellow, or Yukon gold potatoes when making this recipe because they are light and fluffy, and that extra starch gives the tomato sauce a smooth, thick texture.
• Cassava. It’s another root vegetable used in this recipe that is very similar to a potato, but with a slightly different flavor. You can use either fresh or frozen, but if you can’t find it here in the US, just substitute it with another type of potato.
• Cilantro. You can add it to the stew while it is cooking to add more flavor, or sprinkle it as a garnish before serving.
• Salt & black pepper. Use them to taste.

How to Make a Colombian Beef Stew

Scroll down to the recipe card to see detailed step-by-step instructions.

Most Colombians will use a pressure cooker to make this traditional recipe, as it helps to tenderize the beef in a short amount of time. However, you can make it like a traditional beef stew and slow-cook the beef in a large Dutch oven or pot, not only to tenderize the meat, but also to let all the flavors meld and intensify. 

1. Sear the beef on both sides with oil in a large Dutch oven or pot. Then remove it from the pot and set it aside.
2. Add the onions, garlic, and tomatoes. Cook until soft, then season with the food coloring, cumin, beef bouillon, salt, and pepper.
3. Add the water, the aliños or sofrito, and the seared beef and cook over medium-low to low heat for 50-60 minutes. If using a pressure cooker or an Instant Pot, you can cut the cooking time by half.

1. Add the cassava and potatoes, and cook for an additional 20-25 minutes or until tender. Garnish with chopped cilantro before serving, along with a side of white rice and avocado.

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FAQs

What cut of beef is best for a Colombian beef stew or sudado de carne? 

There are many different cuts of beef that you can use, such as chuck roast, flank steak, round steak, brisket, eye of round, beef short ribs, rump roast, and even oxtails. All of these cuts of meat work great because they become super tender and flavorful after slow cooking. 

Can I make a Colombian beef stew in a pressure cooker or Instant Pot? 

Absolutely. In fact, most Colombians do! A pressure cooker reduces the cooking time by half while still giving you flavorful, tender pieces of beef. 

Do I have to sear the beef before slow cooking it when making a Colombian stew?

Searing or browning the beef before slow cooking isn’t required, but I highly recommend it because it builds a deeper flavor, gives the beef a nice browned crust, and adds extra richness to the stew.

How do I thicken a Colombian beef stew if it’s too watery? 

The key is to use potatoes with a high starch content, like russet, Yukon gold, or yellow potatoes, so they can break down during cooking, giving the stew a thick and creamy consistency. You can also let the stew simmer uncovered for a few minutes, or mash a few of the potatoes to naturally thicken it. 

How do I serve a Colombian beef stew or sudado de carne? 

In Colombia, we traditionally serve it with a side of steamed white rice, a Colombian Simple Salad, avocado, and a banana! 😄 

Can I freeze a Colombian beef stew? 

Yes, a Colombian beef stew freezes well inside an airtight container for up to 3 months. Just thaw and reheat before serving. 

More Delicious Colombian Stew and Soup Recipes

• Colombian Chicken Stew (Sudado de Pollo)
• Colombian Pork Ribs Stew (Sudado de Costillas de Cerdo)
• Colombian Plantain Soup
• Three Meat Colombian Soup (Sancocho Trifásico)
• Colombian Beans With Hogao (Onion and Tomato Sauce)

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This post was originally published on April 30, 2016, and it has since been updated with more information and new photos. The recipe itself has additional changes as well. If you want to see the first version of this recipe, just send me an email, and I will gladly send it to your inbox!