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A plate of Colombian sudado de carne or beef stew featuring perfectly cooked chuck roast, pieces of cassava, russet potatoes, and white rice served with a delicious onion and tomato sauce and two halves of a ripe avocado.

Colombian Beef Stew (Sudado de Carne)

Diana Lopez
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.
5 from 5 votes
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Course Beef, Main Dish
Cuisine Colombian
Servings 4

Ingredients
  

  • 2 tbsp oil, divided
  • 2 lbs beef for stews or slow cooking, cut into chunks (chuck roast, flank steak, round steak, brisket, eye of round, beef short ribs, rump roast)
  • ½ medium white onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 stalks green onion, chopped
  • 2 medium tomatoes, chopped
  • 1½ tsp food coloring or all-purpose seasoning (Sazón Goya, Triguisar, or homemade sazón)
  • ½ tsp ground cumin (optional*)
  • 1 beef bouillon (optional)
  • Salt & black pepper to taste
  • 3-4 cups (700-950 ml) water
  • 2 cubes or 4 tbps Colombian aliños (you can also use sofrito**)
  • 4 medium pieces of cassava (fresh or frozen)
  • 4 medium russet or yellow potatoes, cut into quarters
  • Chopped cilantro for garnishing

Instructions
 

  • Heat 1 tablespoon of oil in a large Dutch oven or large pot over medium-high heat and sear the beef on both sides. Remove the meat from the pot and set it aside.
  • Add another tablespoon of oil to the pot and cook the white onion for about 3 minutes, or until softened. Then add the garlic and green onion and cook for 1-2 minutes. Now add the chopped tomato and cook for about 5 minutes, or until softened. Season with the food coloring or all-purpose seasoning, cumin, beef bouillon, salt, and black pepper.
  • Return the seared beef to the pot along with the water and Colombian aliños or sofrito. Cover the pot and cook over medium-low or low heat for about 50-60 minutes.
  • Add the cassava and potatoes, and add more water if you notice that the stew is drying out. Cover again and continue cooking over medium-low heat for about 20-25 minutes, or until the cassava and potatoes are tender. Adjust the seasoning with additional salt if necessary.
  • Serve the stew with the onion and tomato sauce on top, garnish with the chopped fresh cilantro, a side of white rice, avocado, a Colombian Simple Salad, and banana.

Video

Notes

  • *The ground cumin is optional if you're using food coloring that already contains cumin, such as Triguisar.
  • **The Colombian aliños or sofrito are optional, but they give the stew a delicious flavor.
  • Searing the beef before cooking it with the water is also optional, but the extra flavor that is released during searing is too delicious not to do it.
  • You can cook the beef in a pressure cooker or an Instant Pot for about 25-30 minutes instead of a regular pot. This way, you can cut the cooking time in half.
Nutritional values are approximate and calculated per serving.
Keyword colombian beef stew, colombian sudado de carne
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