20-Min Sudado de Res — Colombian Beef & Potato
Tender beef chunks braised in a quick tomato-onion broth with potatoes — the weeknight version of Colombia's iconic sudado. Simmered in one pot, served with boiled potatoes on the side.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs beef chuck or stew meat, cubed
- 1 medium yellow onion, diced
- 1 can (14.5 oz) canned crushed tomatoes
- 1 cup beef broth
- 1 medium red bell pepper, diced
- 1.5 lbs boiled potatoes, halved
Instructions
- 1
Heat oil in a large pot over medium-high until shimmering, about 1 minute.
- 2
Add beef cubes and brown on all sides, stirring often, until no pink shows, ~6 minutes.
- 3
Stir in diced onion and bell pepper, cook until softened, about 2 minutes.
- 4
Pour in crushed tomatoes and broth, stir once, then simmer uncovered until beef is tender, ~8 minutes.
- 5
Add halved potatoes, stir gently, and simmer 2 minutes more until heated through.
- 6
Season with salt and pepper to taste. Serve hot in shallow bowls.
Tools you’ll need
- large pot with lid (5-quart minimum)
- wooden spoon
- knife and cutting board
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