Flank Steak Stew Ropa Vieja
Transport your taste buds to the vibrant kitchens of Cuba with this hearty Flank Steak Stew Ropa Vieja, a soulful dish that’s bursting with bold flavors and rich, tender textures. This stovetop masterpiece combines perfectly seared flank steak, slow-simmered to fall-apart perfection in a robust tomato-based broth infused with smoky paprika, earthy cumin, and fragrant oregano. Bright, colorful slices of bell peppers and onions bring balance and sweetness, while tangy green olives add a pop of briny sophistication. Serve this comforting stew over fluffy white rice, garnished with fresh cilantro for an extra touch of brightness. With a slow-cooking process that rewards patience with melt-in-your-mouth tenderness, this recipe is a true celebration of Latin-inspired cuisine—perfect for a cozy family dinner or an impressive weekend meal.
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Recipe Information
Ingredients
- 2 pounds flank steak
- 2 tablespoons olive oil
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 2 cups beef stock
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 bay leaves
- 1 cup pitted green olives, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Season the flank steak generously with salt and black pepper on both sides.
In a large Dutch oven or pot, heat the olive oil over medium-high heat. Sear the flank steak for 2-3 minutes per side until browned, then remove it from the pot and set aside.
In the same pot, add the sliced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize and deepen in flavor.
Add the crushed tomatoes, beef stock, oregano, cumin, paprika, and bay leaves. Stir well to combine.
Return the seared flank steak to the pot, ensuring it is submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for 2-3 hours, or until the flank steak is tender and easily shredded with a fork.
Once the steak is tender, remove it from the pot and shred it into thin strips using two forks.
Return the shredded steak to the pot and stir in the sliced green olives. Taste and adjust the seasoning with additional salt and pepper, if needed.
Simmer the stew uncovered for another 15-20 minutes to let the flavors meld.
Remove the bay leaves before serving.
Serve the stew over cooked white rice and garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
4435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.4 g | 259% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 11422 mg | 497% | |
| Total Carbohydrate | 355.4 g | 129% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 37.9 g | ||
| Protein | 311.0 g | 622% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 601 mg | 46% | |
| Iron | 47.4 mg | 263% | |
| Potassium | 5948 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.
