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.
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Colombian Potato and Beef Stew
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 5
- Category: Main Course
- Cuisine: Colombian
Ingredients
- 1 kg beef stew meat, cut into cubes (about 6 cups)
- 800 g potatoes, peeled and cut into chunks (6 medium potatoes)
- 300 g ripe tomatoes, chopped (2 large tomatoes)
- 150 g green onions, chopped (3 stalks)
- 100 g white onion, chopped (1 medium onion)
- 15 g minced garlic (3 cloves)
- 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)
- 2 teaspoons salt, or to taste (10 g)
- ½ teaspoon black pepper (3 g)
- 15 g fresh cilantro, chopped (1/3 cup)
Preparation
- Prepare the base sauce, heat the oil in a large pot and sauté the green onions, white onion, tomatoes, and garlic for about 8 minutes until softened and fragrant. Add cumin, annatto, salt, and pepper.
- Brown the beef, add the beef cubes and cook for 10 minutes, stirring well so the meat absorbs the flavors of the sauce.
- Cook the beef, pour in the beef broth, cover the pot, and simmer over medium-low heat for 45 to 60 minutes, until the beef is tender.
- Add the potatoes, stir them in and continue cooking for 20 to 30 minutes more, until they are soft and the sauce has thickened.
- Finish the stew, add the chopped cilantro during the final minutes of cooking and adjust the seasoning if needed.
- Serve hot, present the stew freshly made with white rice and the traditional accompaniments.
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 use beef short ribs instead of stewing 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, a fresh tomato and onion salad, and Colombian hot sauce.
Recommended Side Dishes
- Colombian white rice
- Fresh avocado
- Tomato and onion salad
- Colombian hot sauce
- Fried sweet plantains
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.
Starchy potatoes similar to Colombian papa pastusa are preferred because they help create the characteristic thick texture.
Yes. Cook the beef under pressure for about 25 minutes, significantly reducing the total preparation time.
Let some of the potatoes break down slightly during cooking and avoid adding too much liquid at the start.
Yes. When refrigerated, the stew retains its flavor very well, and many people find that it improves after resting for several hours.
