Sudado de Res

Beef Stew

Preparation info

  • Difficulty


  • 6 to 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Beef stew is a typical dish of all areas and with all families. A relatively inexpensive cut of meat is used and therefore cooked in a pressure cooker to soften. This recipe can be made in a slow cooker; just add the potatoes whole so they take as long as the meat and the yuca.


  • pounds beef, cut in ¾-inch dice
  • 2 cups beef stock or 2 cups water plus 1 beef bouillon cube
  • 1 pound peeled yuca* or cassava, cut into ¼-inch strips
  • 1 recipe of Hogao Del Pacífico or Hogao del Caribe
  • 1 pound red potatoes, peeled and halved
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Cooked white rice, for serving


  1. In a medium stockpot, place the beef, stock, and yuca strips; simmer over low heat, covered, for 30 to 45 minutes.
  2. While the meat is cooking, prepare the hogao and set aside.
  3. Add 1 cup of water and the potato halves to the beef. Simmer for 20 minutes, and let the water dry out so the beef browns a little. Add the last cup of water, hogao, salt, and pepper, and simmer 10 to 15 minutes more, covered. Check that the yuca and potatoes are completely cooked and soft when pierced with a fork.
  4. Uncover, check that the beef is tender, and serve over white rice.