Ropa Vieja - Cuban Shredded Beef Stew

Name: Ropa Vieja - Cuban Shredded Beef Stew
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 6 servings
Ingredients: 1.5 kg flank steak or skirt steak; 3 tbsp olive oil; 200 g onion, chopped; 200 g red bell pepper, sliced; 200 g green bell pepper, sliced; 4 cloves garlic, minced; 2 tbsp tomato paste; 800 g canned crushed tomatoes; 500 ml beef broth; 120 ml dry white wine (optional); 1.5 tsp ground cumin; 1 tsp dried oregano; 2 leaves bay leaves; 100 g pimento-stuffed green olives, halved; 1.5 tsp salt, to taste; 0.5 tsp freshly ground black pepper, to taste; 0.25 cup fresh cilantro, chopped (for garnish)

Difficulty

medium

Time

3h 35m

Price Category

average

Calories

Medium

Ropa Vieja, literally meaning 'old clothes', is the national dish of Cuba, and for good reason. This rich, flavorful beef stew is made from slow-cooked, tender shredded beef paired with a tomato base, bell peppers, onions, and aromatic spices. It's a perfect choice for a hearty family dinner and is guaranteed to enchant your taste buds with its Caribbean flavors. Prepare it and enjoy a true masterpiece of Cuban cuisine!

Steps

Sear the Beef

Cut the beef into large chunks, season generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of olive oil over medium-high heat. Sear the beef on all sides until nicely browned, then remove from the pot and set aside.

Sauté Vegetables

Add another 1 tbsp of olive oil to the pot, then add the chopped onion and sliced bell peppers. Sauté over medium heat for about 8-10 minutes until softened. Add the minced garlic and tomato paste, and cook for another 2 minutes, stirring constantly.

Simmer the Stew

Pour in the beef broth and white wine (if using), then add the crushed tomatoes, ground cumin, oregano, and bay leaves. Stir in the seared beef. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer slowly for 2.5-3 hours, or until the meat is easily shredded with a fork.

Shred Beef and Finish

Remove the beef from the pot and shred it using two forks. Return the shredded beef to the stew, add the halved green olives, and cook for another 15-20 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving.

	Per 100g	Per Serving 250g
Calories	280 kcal	700 kcal
Protein	25g	62.5g
Fat	15g	37.5g
Carbohydrate	10g	25g
Fiber	2g	5g
Sugar	4g	10g

Download

beef

slow-cooked

everyday

main course

tender

Caribbean

all seasons

Hot

Ropa Vieja - Cuban Shredded Beef Stew

Difficulty

Time

Price Category

Calories

ingredients

Steps

Sear the Beef

Sauté Vegetables

Simmer the Stew

Shred Beef and Finish

Extra Tips

► For an even richer flavor, if you have time, marinate the beef overnight with the spices and a little olive oil.

► Don't forget to taste the stew at the end of cooking and adjust the salt and pepper as needed.

► Serve with rice, black beans, and fried plantains for the complete Cuban experience!

Nutrition