Paleo Ropa Vieja
Experience a mouthwatering twist on a classic Cuban dish with this Paleo Ropa Vieja recipe! Crafted with tender beef flank steak, vibrant bell peppers, aromatic spices, and a rich tomato-based sauce, this healthy version stays true to bold traditional flavors while being entirely grain-free and dairy-free. Slow-cooked to perfection, the beef becomes irresistibly tender and easy to shred, absorbing the rich, smoky spices of cumin, smoked paprika, and oregano. Finished with a garnish of fresh cilantro and served with zesty lime wedges, this hearty dish is perfect for family dinners or meal prep. Whether you're following a paleo diet or simply looking for a comforting, nutrient-packed meal, this flavorful recipe will be a new favorite.
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Recipe Information
Ingredients
- 2 pounds beef flank steak
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 sliced large onion
- 1 sliced red bell pepper
- 1 sliced green bell pepper
- 4 minced garlic cloves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon coriander
- 1 teaspoon dried oregano
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1 bay leaf
- 0.25 cup fresh cilantro
- 1 sliced into wedges lime
Instructions
Season the flank steak with sea salt and black pepper on both sides.
In a large Dutch oven or deep skillet, heat olive oil over medium-high heat.
Add the flank steak to the pot and sear for about 4-5 minutes on each side until browned. Remove the steak and set aside.
In the same pot, reduce heat to medium and add the sliced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes until they begin to soften.
Add the minced garlic, cumin, smoked paprika, coriander, and dried oregano. Stir to combine and cook for 1 minute until fragrant.
Add canned diced tomatoes, tomato paste, and beef stock. Stir well to combine everything.
Return the flank steak to the pot, nestling it into the tomato mixture, and add the bay leaf.
Bring the mixture to a gentle simmer, cover the pot with a lid, and reduce heat to low.
Simmer for 2 to 2.5 hours, or until the beef is tender and easy to pull apart with a fork.
Once the beef is tender, remove it from the pot and shred it using two forks.
Return the shredded beef to the pot and stir to combine with the sauce. Simmer uncovered for an additional 10 minutes to thicken the sauce slightly.
Taste and adjust the seasoning with additional salt and pepper if needed.
Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 4317 mg | 188% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 25.0 g | ||
| Protein | 258.6 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 4803 mg | 102% | |
*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.
