Cuban Beef Stew or Ropa Vieja
Transport your taste buds to the vibrant streets of Cuba with this authentic Cuban Beef Stew, known as Ropa Vieja. This hearty dish combines tender, slow-simmered flank steak that shreds effortlessly with a fork, coated in a rich, savory tomato-based sauce infused with garlic, paprika, and oregano. Thinly sliced bell peppers and onions add sweetness and texture, while a splash of dry white wine and briny green olives elevate the flavor to new heights. Simmered low and slow for ultimate depth, this one-pot masterpiece is perfect for cozy dinners or festive gatherings. Serve it with fluffy white rice, black beans, or crispy fried plantains for a truly traditional experience. With bold spices and a comforting homemade touch, Ropa Vieja is a celebration of Cuban culinary heritage you’ll want to savor again and again.
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Recipe Information
Ingredients
- 2 pounds Flank steak
- 3 tablespoons Olive oil
- 1 large Yellow onion (thinly sliced)
- 1 large Red bell pepper (thinly sliced)
- 1 large Green bell pepper (thinly sliced)
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 15 ounces Crushed tomatoes
- 1 cup Beef stock
- 1 cup Dry white wine
- 2 Bay leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Green olives (sliced)
- 0.25 cup Fresh cilantro (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the flank steak with salt and black pepper on both sides.
Sear the steak in the pot for about 3-4 minutes per side until browned. Remove the steak and set it aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the sliced onions, red bell peppers, and green bell peppers for 4-5 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for about 1 minute until fragrant.
Add the crushed tomatoes, beef stock, dry white wine, bay leaves, cumin, paprika, oregano, salt, and black pepper. Stir to combine.
Return the seared flank steak to the pot, making sure it is submerged in the sauce.
Cover the pot with a lid and reduce the heat to low. Simmer for 2 hours, or until the beef is tender and shreds easily with a fork.
Once the beef is cooked, remove it from the pot and shred it using two forks. Discard any large fatty pieces.
Return the shredded beef to the pot and stir in the sliced green olives. Simmer for an additional 10 minutes to allow the flavors to meld.
Taste and adjust seasoning if needed.
Serve the Ropa Vieja hot, garnished with fresh cilantro. Pair with white rice, black beans, or fried plantains for a traditional Cuban meal.
Nutrition Facts
Calories |
3294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 8608 mg | 374% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 40.5 g | ||
| Protein | 281.0 g | 562% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 433 mg | 33% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 5565 mg | 118% | |
*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.
