Low Carb Ropa Vieja
Savor the bold flavors of Cuba with this Low-Carb Ropa Vieja recipe, a mouthwatering twist on the traditional dish that's perfect for keto or low-carb lifestyles. Tender beef flank steak is slow-simmered to perfection in a vibrant tomato-based sauce enriched with sweet bell peppers, onions, garlic, and aromatic spices like cumin and oregano. A dash of dry white wine and sliced green olives add depth, creating a rich and savory stew that's bursting with flavor. With just 20 minutes of prep and a cozy simmering time, the beef transforms into melt-in-your-mouth strands that soak up the robust broth. Garnished with fresh cilantro and ideal when paired with cauliflower rice or zucchini noodles, this hearty recipe combines comfort food with healthy eating for the ultimate crowd-pleasing meal. Perfectly spiced, satisfying, and low on carbs, it’s a must-try for fans of global cuisine!
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Recipe Information
Ingredients
- 2 pounds beef flank steak
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 14 ounces canned crushed tomatoes
- 1 cup beef broth
- 0.5 cup dry white wine
- 1 bay leaf
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup green olives, sliced
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Season the beef flank steak with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the flank steak, browning it on both sides for approximately 5 minutes per side. Remove the steak and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the sliced red and green bell peppers and yellow onion until they are soft, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the crushed tomatoes, beef broth, white wine, bay leaf, cumin, and oregano. Mix well.
Return the browned flank steak to the pot, submerging it in the sauce. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours, or until the beef is tender and can be easily shredded with a fork.
Once the beef is tender, remove it from the pot. Shred the beef using two forks and return the shredded beef to the pot.
Stir in the sliced green olives and let it simmer uncovered for additional 20 minutes to allow the flavors to meld.
Taste and adjust seasoning as necessary. Remove the bay leaf before serving.
Garnish with fresh cilantro and serve hot. Pair with a low-carb side like cauliflower rice or zucchini noodles for a complete meal.
Nutrition Facts
Calories |
2501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6207 mg | 270% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 27.6 g | ||
| Protein | 261.9 g | 524% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 5424 mg | 115% | |
*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.
