Cuban Beef Stew
Savor the rich, bold flavors of Cuban Beef Stew, a comforting one-pot dish brimming with tender shredded flank steak, vibrant bell peppers, and briny green olives simmered in a savory tomato-based sauce. This hearty recipe is seasoned with fragrant cumin, oregano, and bay leaves, delivering an authentic taste of Cuban cuisine. Braised low and slow for melt-in-your-mouth perfection, the beef absorbs every nuance of the aromatic broth made with white wine, beef stock, and crushed tomatoes. Ideal for weeknight family dinners or impressive gatherings, this stew is best served over fluffy white rice or paired with crusty bread to soak up the luscious sauce. With just 20 minutes of prep and a long simmer that fills your kitchen with irresistible aromas, this Cuban Beef Stew is the ultimate comfort food with a tropical twist!
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Recipe Information
Ingredients
- 2 pounds flank steak
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 bell peppers, sliced (red, yellow, or green)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 2 cups beef broth
- 0.5 cups white wine
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cups green olives, sliced
- 0.25 cups cilantro, chopped (for garnish, optional)
Instructions
Trim any excess fat from the flank steak and cut it into 3-4 large pieces for easier handling. Season the beef with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the pieces of flank steak for 2-3 minutes per side until browned. Remove the beef and set it aside.
In the same pot, add the sliced onions and bell peppers. Sauté for 5 minutes until softened. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Stir in the tomato paste, cooking for 1-2 minutes until it darkens slightly. Add the crushed tomatoes, beef broth, white wine, cumin, oregano, bay leaves, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix well to combine.
Return the seared flank steak to the pot, submerging it in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 2.5 to 3 hours, or until the beef is fork-tender and easily shredded.
Once the beef is tender, remove it from the pot and shred it into thin strips using two forks. Discard any large pieces of fat. Return the shredded beef to the pot and mix it into the sauce.
Stir in the sliced green olives and simmer for another 10 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
Serve the Cuban beef stew hot over steamed white rice or alongside crusty bread. Garnish with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
3118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 11873 mg | 516% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 44.0 g | ||
| Protein | 285.4 g | 571% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 475 mg | 37% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 5966 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
