Ropa Vieja Recipe

a big pot of finished ropa vieja with a spoon

5 from 2 votes

Make a delicious ropa vieja with this easy recipe! Tender shredded beef, bell peppers, and spices come together for a mouthwatering meal.

Prep Time15

Cook Time3 27

Total Time3 42

Course: Main Course

Cuisine: cuban

Keyword: recipe for ropa vieja, ropa vieja, Ropa Vieja Recipe, Ropa Vieja Recipes

Servings: servings

Calories: 634kcal

Author: Isabel Laessig

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