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There's nothing quite like a hearty bowl of beef stew to keep you warm- and there's no beef stew like Ropa Vieja! This incredible stew of veggies and beef is Cuba's national dish for a reason!
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Ropa Vieja
I love Cuban food! Cuban sandwiches, arroz con pollo, beans and rice, fried plantains- there's no food quite like Cuban food to keep you warm and cozy. It's like all your comfort food favorites combined into one cuisine!
And when you're talking about Cuban food, you have to mention ropa vieja. This unbelievably flavorful, totally delicious beef stew all comes together in one pot and is the perfect protein to pair with beans, rice, potatoes, in sandwiches, and more! It's no wonder why this beef stew recipe is a Cuban national dish!
What is Ropa Vieja?
Originating in Spain before being brought to Cuba, ropa vieja is a beef stew made of shredded beef steak, bell peppers, onions and a tomato-based broth, though the vegetables are flexible! Traditionally it's made from leftovers, so whatever vegetables are on hand can go in this stew.
Unlike many beef stews, ropa vieja is almost more akin to pulled pork in its consistency, with a focus on beef and vegetables. The stew simmers until it's so thick it's more like a super-flavorful glaze! If you haven't tried it, now's the time! It is the National Dish of Cuba.
Vieja Ropa Recipe Ingredients
- Beef Flank steak
- Kosher salt and black pepper
- Olive oil
- Bell peppers
- Large yellow onion
- Garlic
- Tomato paste
- Smoked paprika
- Ground cumin
- Oregano
- Dry white wine
- Whole peeled tomatoes
- Bay leaves
- Spanish olives
- Cilantro (optional)
Recipe for Ropa Vieja
- Slice the steak into 8 large pieces, and season well with sea salt. Set a Dutch oven or large pot over medium-high heat, then add in olive oil. Add the steak and saute until browned on both sides, approximately 5 minutes. Move the browned steak to a plate with a paper towel.
- In the same pot, heat the remaining olive oil. Slice the bell peppers and onion, then add to the pot and stir until softened, 4-5 minutes. Add in the garlic, tomato paste, cumin, and oregano, and cook until vegetables are softened and everything is well mixed about 2 more minutes.
- Add in the wine, and use it to scrape up any browned bits at the bottom of the pan. Simmer until reduced by half, about 4-5 minutes.
- Add in the tomatoes and their juices, and the bay leaves. Smash the tomatoes with a wooden spoon to break them up until they are the consistency of tomato sauce.
- Add in the flank steak and water, then cover the pot.
- Reduce the heat to medium-low. Let the steaks simmer until tender enough to shred, approximately 3 hours.
- Once tender, transfer the steaks to a cutting board and shred them with forks.
- Add the steak back to the stew. Simmer until the liquid is reduced to a thick sauce, approximately 10 minutes.
- Stir in the olives, then season with additional salt and pepper. Spoon the ropa vieja over white rice and beans, and serve! Top with cilantro if you'd like.
Ropa Vieja Recipes Tips
- Some recipes will ask you to cook the beef and vegetables in different pans, but I prefer using one pan. This will keep all those delicious flavors combined in the dish!
- This stew can be served with anything, but is especially delicious combined with beans and rice!
- Make sure to stew the meat for a nice long time. It should be very easy to shred and more or less fall apart when fully cooked.
- You can use regular paprika for this recipe, but I highly recommend smoked paprika. The flavor is irreplaceable!
Ropa Vieja Recipe FAQ
You can make ropa vieja with just one pot! Sear beef steaks until browned, soften some vegetables, and add seasonings and tomato. Then saute the beef in the broth until totally soft. Shred it, add it back to the broth, simmer it until reduced, and enjoy!
While nowadays it's a Cuban national dish, ropa vieja technically originates from Spain and has regional variations in several countries including Spain and the Philippines.
Beef Stew Recipes
Looking to make the ultimate Cuban meal? Check out my recipe for Cuban Black Beans and Rice- it's easy, filling, and hearty, the perfect meal for weekdays!
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📋 Recipe
Ropa Vieja Recipe
Equipment
- Large pot
Ingredients
- 2.5 lbs Flank steak
- 3 teaspoons Sea salt
- 4 Tablespoons Olive oil
- 2 Bell peppers seeded and sliced
- ½ Yellow onion sliced
- 4 cloves Garlic
- 4 Tablespoons Tomato paste
- 1 Tablespoon Smoked paprika
- 1 teaspoon Cumin
- 2 teaspoons Dried oregano
- 1 cup Dry white wine
- 1 28 oz can Whole peeled tomatoes
- 3 Bay leaves
- ½ cup Spanish olives
- Cilantro for garnish
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Slice the steak into 8 large pieces, and season well with sea salt. Set a large pot over medium-high heat, then add in 2 Tablespoons of olive oil. Add the steak and saute until browned on both sides, approximately 5 minutes. Move the browned steak to a plate.2.5 lbs Flank steak, 3 teaspoons Sea salt, 4 Tablespoons Olive oil
- In the same pot, heat the remaining olive oil. Slice the bell peppers and onion, then add to the pot and stir until softened, 4-5 minutes. Add in the garlic, tomato paste, paprika, cumin, and oregano, and cook until vegetables are softened and everything is well mixed, about 2 more minutes.2 Bell peppers, ½ Yellow onion, 4 cloves Garlic, 4 Tablespoons Tomato paste, 1 Tablespoon Smoked paprika, 1 teaspoon Cumin, 2 teaspoons Dried oregano
- Add in the wine, and use it to scrape up any browned bits at the bottom of the pan. Simmer until reduced by half, about 4-5 minutes.1 cup Dry white wine
- Add in the tomatoes and their juices, and the bay leaves. Smash the tomatoes with a wooden spoon to break them up, or slice them up beforehand.1 28 oz can Whole peeled tomatoes, 3 Bay leaves
- Add in the flank steak and water enough to cover it, then cover the pot.
- Reduce the heat to medium-low. Let the steaks simmer until tender enough to shred, approximately 3 hours.
- Once tender, transfer the steaks to a cutting board and shred them with forks.
- Add the steak back to the stew. Simmer until the liquid is reduced down to a thick sauce, approximately 10 minutes.
- Stir in the olives, then season with additional salt and pepper. Spoon the ropa vieja over rice and beans, and serve! Top with cilantro if you'd like.Cilantro, ½ cup Spanish olives
Notes
- Some recipes will ask you to cook the beef and vegetables in different pans, but I prefer using one pan. This will keep all those delicious flavors combined in the dish!
- This stew can be served with anything, but is especially delicious combined with beans and rice!
- Make sure to stew the meat for a nice long time. It should be very easy to shred and more or less fall apart when fully cooked.
- You can use regular paprika for this recipe, but I highly recommend smoked paprika. The flavor is irreplaceable!
Nutrition
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