Sudado de Res

Name: Sudado de Res (Beef Stew)
Yield: 6 to 8 servings
Cuisine: Colombian
Ingredients: ¼ teaspoon pepper; 1 teaspoon salt; 2 cups beef stock or 2 cups water plus 1 beef bouillon cube; 1½ pounds beef, cut in ¾-inch dice; 1 pound red potatoes, peeled and halved; 1 pound peeled yuca* or cassava, cut into ¼-inch strips; Cooked white rice, for serving

Beef Stew

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

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.

Ingredients

1½ pounds beef, cut in ¾-inch dice
2 cups beef stock or 2 cups</

Americas
Colombia
Main course
Stew
South America
Gluten-free

Method

In a medium stockpot, place the beef, stock, and yuca strips; simmer over low heat, covered, for 30 to 45 minutes.
While the meat is cooking, prepare the hogao and set aside.
Add 1 cup of water and the potato halves to the beef. Simmer for 20 minutes, and let