Description
Authentic Cuban Ropa Vieja is a hearty and flavorful beef stew featuring tender shredded flank steak or chuck roast simmered in a rich tomato and spice sauce with sautéed onions and bell peppers. Traditionally served over fluffy white rice, this cozy dish brings vibrant Cuban flavors to your table with paprika, cumin, oregano, and optional hints of white wine for depth. A perfect meal for family gatherings or comforting weeknights.
Ingredients
Scale
Beef
- 2 pounds Flank Steak or Chuck Roast (Flank steak is traditional, but chuck roast is budget-friendly.)
- 1 pound Sirloin (Use for a lighter version.)
Vegetables
- 2 medium Yellow Onions (Can use sweet onions.)
- 2 medium Bell Peppers (Green/Red) (Any color works.)
- 4 cloves Garlic (Minced for flavor.)
Liquids & Sauces
- 28 ounces Canned Tomatoes (Crushed tomatoes preferred.)
- 1 cup White Wine (Optional; can use beef broth instead.)
- About 1 cup Reserved Beef Broth (from cooking beef)
- 2 tablespoons Olive Oil (For sautéing.)
Spices & Herbs
- 2 tablespoons Paprika
- 1 tablespoon Ground Cumin
- 1 tablespoon Oregano
- 1 teaspoon Crushed Red Pepper Flakes (Optional for heat.)
- 2 pieces Bay Leaves (Remove before serving.)
Instructions
- Prepare the Beef: Place the flank steak or chuck roast in a large pot, cover with water, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook for 1.5 to 2 hours until the beef is tender and easily shredded.
- Shred the Beef: Remove the beef from the pot carefully, reserving about 1 cup of the cooking broth. Allow the beef to cool slightly, then shred it into bite-sized pieces.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add sliced onions and bell peppers and sauté until soft, about 6-8 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Make the Sauce: Stir in the tomato paste (if used in variant) and cook for 1-2 minutes. Add canned tomatoes, reserved beef broth, white wine (or beef broth if not using wine), paprika, cumin, oregano, crushed red pepper flakes (if using), and bay leaves. Bring to a gentle simmer.
- Combine & Simmer: Return the shredded beef to the skillet, stirring to combine everything well. Let simmer for 20-30 minutes, stirring occasionally to meld flavors and thicken the sauce.
- Taste & Serve: Taste the sauce and adjust the seasoning if necessary. Remove bay leaves and garnish with fresh cilantro or parsley. Serve the ropa vieja hot over fluffy white rice.
Notes
- Flank steak is traditional, but chuck roast or sirloin can be used depending on budget or preference.
- White wine is optional; beef broth can be substituted without losing flavor.
- Crushed red pepper flakes add heat and can be omitted for a milder dish.
- Serve with white rice or black beans and fried plantains for an authentic Cuban meal.
- Leftovers can be refrigerated up to 3 days or frozen for longer storage.
