Colombian Potato and Beef Stew, known locally as Sudado de Papa con Carne, is a classic homemade dish found throughout Colombia. It combines beef, potatoes, tomatoes, onions, and seasonings cooked slowly until a rich, flavorful sauce develops.
The name comes from the traditional “sudado” cooking method, where ingredients simmer covered in their own juices with a small amount of liquid. The result is a comforting family-style meal that remains a staple of everyday Colombian cuisine.
Ingredients
- 800 g beef stew meat, cut into cubes (about 6 cups)
- 1 kg potatoes, peeled and cut into chunks (6 medium potatoes)
- 300 g ripe tomatoes, chopped (2 large tomatoes)
- 200 g green onions, chopped (4 stalks)
- 150 g white onion, chopped (1 medium onion)
- 500 ml beef broth (2 cups)
- 30 ml vegetable oil (2 tablespoons)
- 1 teaspoon ground cumin (5 g)
- 1 teaspoon annatto seasoning or coloring (5 g)
- 1 teaspoon salt (5 g)
- ½ teaspoon black pepper (2 g)
- 20 g fresh cilantro, chopped (¼ cup)
Preparation
- Prepare the base sauce, heat the oil in a large pot and sauté the green onions, white onion, and tomatoes for about 8 minutes until softened and fragrant. Add cumin, annatto, salt, and pepper.
- Brown the beef, add the beef cubes and cook for 8 to 10 minutes, stirring well so the meat absorbs the flavors of the sauce.
- Add the potatoes, stir in the potatoes and pour in the beef broth, making sure everything is evenly combined.
- Cook the stew, cover the pot and simmer over medium-low heat for 50 to 60 minutes, stirring occasionally, until the beef is tender and some of the potatoes begin to break down and thicken the sauce.
- Finish and serve, add the chopped cilantro, adjust seasoning if needed, and let the stew rest for 5 minutes before serving hot.
Chef’s Tips
- Use starchy potatoes whenever possible for a naturally thicker sauce.
- Slow cooking produces the most tender beef.
- Add small amounts of hot broth if the stew becomes too dry.
- Allow the stew to rest briefly before serving for deeper flavor.
Traditional Variations
- Some regions prepare it with pork instead of beef.
- Carrots are occasionally added for a subtle sweetness.
- Rural versions may include cassava along with potatoes.
How to Serve
Serve hot in a deep bowl with freshly cooked white rice. Traditional accompaniments include avocado slices and a refreshing homemade lemonade or fruit juice.
Recommended Side Dishes
- Colombian white rice
- Fresh avocado
- White corn arepas
- Tomato and onion salad
- Homemade lemonade
Food Fact
The word sudado refers to a traditional Colombian cooking technique in which ingredients are slowly cooked in a covered pot with minimal liquid. This method concentrates flavors and creates exceptionally tender meats.
Frequently Asked Questions
Stewing cuts such as chuck, brisket, or flank are ideal because they become tender during slow cooking and provide excellent flavor.
Yes. Cook the beef under pressure until tender, then add the potatoes and continue cooking until they are soft and the sauce thickens.
Starchy potatoes similar to Colombian papa pastusa are preferred because they help create the characteristic thick texture.
Yes. Refrigerate for up to 3 days in an airtight container. Many people find the flavor improves the following day.
Yes. When refrigerated, the stew retains its flavor very well, and many people find that it improves after resting for several hours.
