Description
This Authentic Cuban Ropa Vieja is a hearty and flavorful beef stew featuring tender shredded flank steak or chuck roast simmered in a rich tomato-based sauce with aromatic vegetables and spices. Perfect for a cozy family dinner, this traditional Cuban dish combines complex flavors of cumin, paprika, and oregano for a delicious Caribbean-inspired meal served best over fluffy white rice.
Ingredients
Scale
Meat
- 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.)
Pantry & Spices
- 28 ounces Canned Tomatoes (Crushed tomatoes preferred.)
- 1 cup White Wine (Optional; can use beef broth instead.)
- 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.)
- 2 tablespoons Olive Oil (For sautéing.)
Instructions
- Prepare the Beef: Place the flank steak or chuck roast in a large pot, cover it with water, and add a pinch of salt. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 1.5 to 2 hours until the beef is tender and can be easily shredded with forks.
- Shred the Beef: Carefully remove the beef from the pot and reserve about 1 cup of the cooking broth. Allow the beef to cool slightly until safe to handle, then shred it into bite-sized pieces using forks or your hands.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and bell peppers and sauté for about 6-8 minutes until softened and fragrant. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Make the Sauce: Stir in the crushed canned tomatoes, reserved beef broth, and white wine (if using) with the sautéed vegetables. Add paprika, ground cumin, oregano, crushed red pepper flakes (if using), and bay leaves. Mix well and bring the sauce to a gentle simmer on medium-low heat.
- Combine & Simmer: Return the shredded beef to the skillet and gently stir to combine with the sauce and vegetables. Let the mixture simmer uncovered for 20-30 minutes, stirring occasionally to merge the flavors and thicken the sauce.
- Taste & Serve: Remove the bay leaves, taste the sauce, and adjust seasoning with salt or additional spices if needed. Garnish with fresh cilantro or parsley. Serve hot over fluffy white rice for a complete meal.
Notes
- For a budget-friendly option, use chuck roast instead of flank steak.
- White wine is optional; beef broth can be used instead for a non-alcoholic version.
- Adjust the amount of crushed red pepper flakes to control the heat level.
- Serve over white rice or with warm Cuban bread for a traditional experience.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
