Colombian Beef Stew: A Slow-Simmered Classic

Colombian beef stew, often called carne sudada, is a home-style braise of beef and potatoes simmered with tomato, onion, garlic, and cumin. The covered pot builds a savory, lightly thickened sauce that is just right over rice; cooks vary the vegetables and seasoning from region to region and household to household.

Ingredients

2 lb (900 g) beef chuck, cut into 1½-inch (4 cm) cubes
1½ lb (680 g) waxy or all-purpose potatoes, peeled if desired and cut into 1½-inch (4 cm) chunks
2 tbsp (30 ml) neutral cooking oil
1 medium yellow or white onion, about 1 cup (150 g) finely chopped
2 medium ripe tomatoes, about 1½ cups (300 g) chopped
1 small green bell pepper, about ¾ cup (100 g) finely chopped
3 garlic cloves, about 1 tbsp (15 g) minced
1 tsp (2 g) ground cumin
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
3 cups (710 ml) low-sodium beef stock or water
1 bay leaf
2 tbsp (8 g) chopped fresh cilantro, plus extra for serving
1 tbsp (15 ml) fresh lime juice, optional

Instructions

Prepare the ingredients. Cut the beef into evenly sized cubes and pat them dry with paper towels so they brown instead of steaming. Chop the onion, tomatoes, pepper, garlic, and cilantro; cut the potatoes into similar-sized chunks. Keep the potatoes in a bowl of cold water while you brown the beef if they are prepared ahead, then drain and dry them before adding to the pot. This preparation takes about 25 minutes, depending on how quickly you chop.
Brown the beef, about 10 minutes. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Season the beef with about half the salt and the pepper. Brown it in two batches, turning the cubes so several sides take on color; crowding the pan causes the meat to release liquid and steam. Transfer browned pieces to a plate. The centers do not need to be cooked through at this point.
Cook the aromatic base, about 8 minutes. Reduce the heat to medium. Add the onion and green pepper to the same pot and stir, scraping up the browned bits, until they soften, about 4 minutes. Add the garlic and cumin and stir for 30 seconds, then add the tomatoes and remaining salt. Cook for about 3 minutes, until the tomatoes begin to soften and release juice. If the pot looks dry or the garlic starts to brown too quickly, add a tablespoon of water and lower the heat.
Simmer the beef, about 60 minutes. Return the beef and any juices on the plate to the pot. Pour in the stock or water and add the bay leaf. Bring the liquid to a gentle simmer, cover, and reduce the heat to low. Simmer for 60 minutes, keeping the liquid at a quiet bubble rather than a hard boil. Check once or twice that the bottom is not sticking; add a small splash of water if the liquid has reduced more than expected. For food safety, USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check a large piece with a food thermometer, and continue the covered braise until it is fork-tender.
Add the potatoes and finish, about 24 minutes. Stir in the drained potatoes, cover, and simmer gently for 24 minutes, or until a knife slides easily into both the potatoes and beef. Stir carefully once or twice so the potatoes do not break apart. If the sauce is thinner than you like, uncover the pot for the last few minutes; if it is too thick, stir in a little hot water. Remove the bay leaf, taste, and adjust the salt. Turn off the heat and let the stew stand for 3 minutes. Stir in the cilantro and lime juice, if using, just before serving.

Tips

Choose the right cut. Chuck has connective tissue that becomes tender during a slow braise and contributes body to the sauce. Stewing beef or boneless short rib can work too, but lean round steak is more likely to stay firm and dry if cooked for the same length of time. Cut any larger pieces into similar cubes so they finish together.
Keep the simmer gentle. A rolling boil can make beef tighten and can break the potatoes before the meat is tender. If the stew bubbles vigorously even on low, move the pot to a smaller burner or lower the heat. A snug lid helps the beef cook evenly without needing a large volume of liquid.
Adjust the liquid, not the cooking time. The amount of evaporation varies by pot and burner. The liquid should come partway up the beef, not necessarily cover every piece. Add hot water in small splashes if the base is drying out; uncover briefly at the end if you want a thicker sauce.
Season in stages. Stock can be salty, so this recipe starts with a measured amount and finishes with a taste-and-adjust step. If using regular salted stock, begin with less salt. Leftover stew thickens as it cools, so save a little unsalted water or stock for loosening it when reheating.

Serving Suggestions

Serve the stew hot in shallow bowls, making sure each portion gets beef, potatoes, and plenty of sauce. Steamed white rice is a natural accompaniment and soaks up the tomato-and-cumin cooking liquid; a simple green salad or sliced avocado adds a cool, fresh contrast. Warm arepas or crusty bread are also useful for catching the sauce. For a fuller Colombian-inspired table, offer lime wedges, extra chopped cilantro, and a small dish of ají, a fresh chile condiment, so everyone can season their own serving.

The recipe is substantial with rice, but you can also serve it with boiled yuca or ripe plantain. If you serve it with another starch, keep portions of potato modest so the plate does not become too heavy. A little extra lime at the table brightens the rich braised beef without changing the character of the stew.

Variations

There is no single fixed version of carne sudada. Some cooks use only beef, potatoes, and the tomato-onion base, while others add carrots, peas, or yuca. For a vegetable variation, add 1 cup (130 g) sliced carrots with the potatoes, or stir in 1 cup (150 g) peas during the final 5 minutes so they stay green. Yuca is a useful option when available: peel it thoroughly, remove the firm central fiber after cooking if needed, and simmer until tender; it has a starchier, less creamy texture than potato.

If fresh ripe tomatoes are unavailable, use one 14½-ounce (411 g) can of diced tomatoes in place of the two fresh tomatoes. The sauce will be slightly more uniform and may taste a little tangier, so taste before adding the optional lime. A red bell pepper can replace the green one, giving the base a sweeter flavor. For a mild warmth, add a pinch of paprika or a small amount of finely chopped chile; cumin is the main warm spice here, so avoid adding so much chile that it masks the beef and tomato.

For a lighter-tasting broth, replace up to half of the beef stock with water. For deeper savoriness, use all stock, preferably low-sodium so the sauce does not become too salty as it reduces. You can also prepare the stew without cilantro and let diners add it at the table. These changes keep the basic method intact while allowing the seasoning and vegetables to reflect what is on hand.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container, and use them within 3 to 4 days. Letting the stew cool briefly before packing is fine, but do not leave the pot at room temperature for an extended period. The potatoes absorb some of the sauce overnight, so the chilled stew may look much thicker than it did in the pot.

To reheat a portion on the stove, place it in a covered saucepan with a splash of water or stock and warm over medium-low heat, stirring carefully until steaming throughout. For the safest reheating, bring leftovers to 165°F (74°C), checking the center with a food thermometer. In a microwave, cover the bowl loosely, heat in short intervals, and stir between intervals so the middle heats evenly; check that it also reaches 165°F (74°C). Reheat only the portion you plan to eat.

For longer storage, freeze the cooled stew in airtight freezer-safe containers for up to 3 months for best quality. Leave a little room for expansion and label the container with the date. Thaw it in the refrigerator, then reheat to 165°F (74°C). Potatoes can become softer or slightly grainy after freezing, but the stew remains usable; stir gently and add a little liquid if the sauce has thickened.

Frequently Asked Questions

What is Colombian beef stew called?
One common name is carne sudada, which roughly refers to meat cooked by braising in its own moisture and a small amount of liquid. Recipes differ: some are especially simple, while others include additional vegetables or vary the seasoning. This version uses beef chuck, potatoes, tomato, onion, garlic, and cumin.

Can I make this stew with a different cut of beef?
Yes. Choose a cut suited to braising, such as stewing beef or boneless short rib, and cut it into even cubes. The time needed for tenderness varies with the cut and cube size, so use the recipe timing as a guide and continue simmering gently if the beef is still chewy. A lean steak is not ideal for this long, moist cooking method.

Can I make Colombian beef stew in a slow cooker?
Yes. Brown the beef and cook the onion, pepper, garlic, cumin, and tomatoes in a skillet first for better flavor, then transfer them to the slow cooker with the liquid and bay leaf. Cook on low until the beef is tender, usually about 7 to 8 hours, adding the potatoes for the final 2 to 3 hours so they do not become mushy. Slow cookers vary, so check both beef and potatoes for tenderness before serving.

Why is my beef still tough?
It usually needs more time at a gentle simmer. Chuck may feel firm before its connective tissue has softened, and a vigorous boil will not speed that process in a helpful way. Keep the pot covered, make sure there is enough liquid to prevent sticking, and cook in 10- to 15-minute increments until a fork enters the beef easily.

Can I prepare the stew ahead?
Yes. The flavor holds well overnight, and the sauce often tastes more integrated after chilling. Cool and refrigerate it within 2 hours, then reheat the amount you need to 165°F (74°C). If making it ahead, you can slightly undercook the potatoes so they retain their shape during reheating, but still cook the beef until tender.

How can I make the sauce thicker?
Remove the lid and simmer the finished stew for a few minutes, stirring gently so the bottom does not scorch. You can also mash one or two potato pieces into the sauce to thicken it naturally. Avoid adding a large amount of flour or starch at the start: the potatoes and reduction usually give the sauce enough body, and thickening early can make it stick during the long braise.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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