Discover how to make Traditional Cuban Ropa Vieja—tender shredded beef simmered in a rich tomato sauce with peppers and spices. An easy, flavor-packed dish the whole family will love!
⭐ Why This Recipe Stands Out
✔ Slow-cooked perfection (3 methods: stovetop, slow cooker, or Instant Pot)
✔ Traditional sofrito base for authentic flavor
✔ Better next day – ideal for meal prep
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 3-4 hours
Ingredients:
- For the Beef:
- 2-3 pounds beef flank steak
- 2 tablespoons olive oil
- 1 large onion, quartered
- 2 green bell peppers, quartered and seeded
- 4 cloves garlic, smashed
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups beef broth
- 1 bay leaf
- For the Stew:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1/4 cup dry white wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 cup pimento-stuffed green olives, sliced
- Fresh cilantro, chopped (for garnish)
- Cooked white rice, for serving
Equipment:
- Large Dutch oven or heavy-bottomed pot
- Fork or tongs for shredding
Instructions:
Step 1: Sear the Beef
- In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the flank steak and sear on all sides until browned, about 2-3 minutes per side. This step adds flavor to the beef.
Step 2: Braise the Beef
- Remove the beef from the pot and set aside. Add the quartered onion and green bell peppers to the pot and cook until slightly softened, about 5 minutes. Stir in the smashed garlic, oregano, cumin, salt, and pepper, and cook for another minute until fragrant. Return the beef to the pot. Pour in the beef broth and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is fork-tender.
Step 3: Shred the Beef
- Carefully remove the beef from the pot and place it on a cutting board. Use two forks to shred the beef into long strands, discarding any large pieces of fat or connective tissue. Strain the braising liquid through a fine-mesh sieve, reserving about 1 1/2 to 2 cups of the liquid and discarding the solids.
Step 4: Sauté the Aromatics
- Wipe the Dutch oven clean and heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 5: Build the Stew
- Stir in the diced tomatoes (undrained), tomato sauce, white wine (if using), and tomato paste. Cook for 5 minutes, stirring occasionally, until slightly thickened. Add the oregano, cumin, salt, and pepper.
Step 6: Combine and Simmer
- Return the shredded beef to the pot. Pour in the reserved braising liquid. Stir in the sliced olives. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, allowing the flavors to meld together. Stir occasionally and add more reserved braising liquid if the stew becomes too thick.
Step 7: Serve
- Taste and adjust the seasoning if needed. Garnish with fresh cilantro. Serve hot overcooked white rice.
💡 Cuban Kitchen Secrets
✔ Extra tender: Add 1 tbsp vinegar while cooking the beef
✔ No wine? Use 1 tbsp capers + extra broth
✔ Authentic touch: Serve with yuca con mojo
🍽️ Traditional Pairings
- Cuban bread for soaking up sauce
- Avocado salad
- Café con leche for dessert
🌡️ Storage
- Fridge: 5 days (flavor deepens)
- Freeze: 3 months (thaw in fridge overnight)
📊 Nutrition (Per Serving)
Calories: 320 | Protein: 28g | Carbs: 10g
Enjoy your delicious homemade Cuban Ropa Vieja!
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