Name: Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Cuban
Ingredients: 1 tablespoon canola oil; 2 pounds London broil or boneless chuck roast (flank steak or brisket also work well); 1 carrot, scraped and sliced in half lengthwise; 1 Cubanelle pepper or green bell pepper, seeded and thinly sliced; 1 red bell pepper, seeded and thinly sliced; 1 medium yellow onion, peeled, halved and thinly sliced; 1 whole head of garlic, cloves peeled and roughly chopped (10 cloves or 3 1/2 tablespoons); 1/2 cup dry white wine (Vermouth works well); 2 cups good quality canned tomato puree (such as Muir Glenn organic); 1 6-ounce can tomato paste; 1 cup low-salt chicken broth; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 bay leaf; 1/2 cup sliced green olives; 1 tablespoon white vinegar; Kosher salt; Freshly ground black pepper; 1/2 cup chopped fresh cilantro leaves; 1 lime or two, cut into wedges

If you’ve ever craved a dish that’s both comforting and bursting with authentic Cuban flavors, then you’re going to love this one. Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe is one of those homey meals that feels like a warm hug after a long day. Tender shredded beef mingled with sweet peppers, tangy olives, and a rich tomato sauce—it’s everything you want in a stew and then some. Trust me, once you try this recipe, it’ll become a staple in your kitchen just like it did in mine.

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Why You’ll Love This Recipe

Hands-Off Cooking: The slow cooker does the heavy lifting, letting the beef get tender and flavorful without constant attention.
Authentic Cuban Flavor: The blend of peppers, olives, and spices captures the essence of traditional Ropa Vieja.
Versatile Meal: Great for busy weeknights or meal prep, it tastes even better as leftovers.
Family Favorite: My family goes crazy for this stew—once you make it, you might just find it requested on repeat.

A white plate holds three main layers of food on a white marbled surface. On the left side is a thick layer of black beans with a slightly soft texture made from many whole beans. Next to the beans, on the right side of the plate, is a mound of fluffy white rice with a light, grainy texture. In the front and center, there is a layer of rich, dark red stew with visible pieces of green olives and slices of red bell pepper, covered in a thick, sauce with a chunky texture. A bright yellow lemon wedge rests on the left side of the plate, and a small sprig of fresh green cilantro is placed on top of the stew, adding a touch of vibrant color. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Ropa Vieja, Cuban shredded beef stew, easy Cuban beef recipe, crockpot Ropa Vieja, authentic Cuban stew

Ingredients You’ll Need

One of the things I appreciate most about this Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe is how simple these ingredients are, yet how harmoniously they come together. When shopping, fresh peppers and good-quality tomato puree really make a difference here.

Flat lay of a large raw London broil beef steak, vibrant red and marbled, surrounded by halved and sliced yellow onion rings, thin strips of red and green bell peppers, whole peeled garlic cloves, a bright orange carrot sliced lengthwise, plump green olives, a small heap of dried oregano and ground cumin, fresh green cilantro leaves scattered around, and lime wedges with bright green skin and juicy pulp, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Ropa Vieja, Cuban shredded beef stew, easy Cuban beef recipe, crockpot Ropa Vieja, authentic Cuban stew

Canola oil: Neutral flavor and great for browning the meat without overpowering the dish.
London broil or boneless chuck roast: These cuts work beautifully for slow cooking and shredding; they stay juicy and tender.
Kosher salt: Essential for seasoning and bringing out all the flavors.
Freshly ground black pepper: Adds a bit of heat and depth.
Carrot: Adds a subtle sweetness that balances the acidity of the tomatoes.
Cubanelle or green bell pepper: For authentic Cuban flavor and a nice crunch.
Red bell pepper: Adds vibrant color and sweetness.
Yellow onion: Gives a mellow, slightly sweet base to the stew.
Garlic cloves: Love how garlic elevates this dish with its aromatic punch.
Dry white wine (Vermouth recommended): Adds a lovely depth and brightness when deglazing.
Tomato puree: I use a good quality organic kind to keep things rich and smooth.
Tomato paste: Boosts the tomato intensity and helps thicken the sauce a bit.
Low-salt chicken broth: Keeps the stew moist without making it too salty.
Ground cumin: Adds warmth and that smoky undertone Cuban dishes are known for.
Dried oregano: A classic touch to tie the flavors together.
Bay leaf: Gives an herbal fragrance to the stew.
Sliced green olives: Briny and tangy, they’re the seasoning magic in this recipe.
White vinegar: Just a splash to brighten and balance all the richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe is—it invites you to make it your own. Over time, I’ve experimented with different tweaks that add a personal touch without straying far from the traditional vibe.

Spicy kick: Adding a pinch of red pepper flakes or a diced jalapeño really wakes up the flavors—my husband is all about the heat, so this is his go-to tweak.
Meat alternatives: If beef isn’t your thing, shredded pork or even a plant-based beef substitute can work surprisingly well with the sauce.
Vegetarian swap: Roasted jackfruit or mushrooms can mimic the shredded texture and soak up that incredible tomato and pepper sauce.
Serving style: Sometimes I serve it over cauliflower rice to keep it lighter, and it’s still just as satisfying.

How to Make Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe

Step 1: Brown the Meat for Maximum Flavor

First things first, season your beef with kosher salt and freshly ground pepper—don’t be shy here! I like to heat up a tablespoon of canola oil in a heavy skillet (cast iron is my favorite for this). Then, brown the meat for about 3 minutes per side on high heat. This Maillard reaction adds a beautiful caramelized crust and deep flavor that really sets your stew apart. Once browned, pop the meat into your slow cooker along with the halved carrot slices to start building layers of sweetness.

Step 2: Sauté the Aromatics and Deglaze

Add a bit more oil to your skillet and toss in the chopped garlic, sliced onions, and bell peppers. Lower the heat to medium and cook for about 6 to 7 minutes until everything starts to soften and the edges caramelize. Stir constantly for the first minute so the garlic doesn’t brown too fast—that’ll keep the flavor smooth and balanced. Next, pour in the white wine, scraping up those tasty browned bits off the pan. Let it simmer for a minute, then all that goodness goes straight to the slow cooker with your meat and carrots.

Step 3: Add the Sauce and Slow Cook

In a separate bowl, whisk together the tomato puree, tomato paste, chicken broth, cumin, oregano, bay leaf, and salt. Pour this rich sauce over the meat in the slow cooker, give everything a gentle stir, then cover. Set your slow cooker on high for 6 hours. Here’s a tip I learned: after about 5 and a half hours, take out the meat and shred it using two forks—you’ll notice it practically pulls apart with zero effort! Then stir the shredded beef back into the sauce along with the green olives and vinegar, and let it keep cooking uncovered for another 30 minutes. This finish step lets the flavors meld perfectly and the olives add that signature briny pop.

Step 4: Serve and Garnish

Just before serving, sprinkle chopped fresh cilantro over the top and don’t forget those lime wedges on the side. I always squeeze a bit of lime on my portion—the citrus lift brightens every bite and complements the savory beef beautifully.

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Pro Tips for Making Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe

Don’t Skip Browning: Browning your meat and sauteing your veggies adds layers of flavor that just can’t be beat.
Wine Substitute Smartly: If you don’t have white wine, a splash of extra chicken broth with a squeeze of lemon juice works as a good stand-in.
Shred Meat Carefully: Wait until it’s tender—pulling it apart too early can make it tough instead of melt-in-your-mouth.
Olives at the End: Adding olives too early can make the stew too salty; add them in the last half hour for the best balance.

How to Serve Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe

A white plate with three main layers: on the top right, a mound of white fluffy rice with a soft texture; on the top left, a scoop of cooked black beans mixed with small onion pieces, topped with a sprig of fresh green cilantro; and covering the bottom half of the plate, a rich, thick reddish-brown stew with shredded meat and chunks of vegetables like olives and red peppers. On the right edge of the plate, a lime wedge adds a touch of bright green. Fresh cilantro leaves lie on the white marbled surface near the plate. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Ropa Vieja, Cuban shredded beef stew, easy Cuban beef recipe, crockpot Ropa Vieja, authentic Cuban stew

Garnishes

I always go for fresh chopped cilantro and lime wedges. The cilantro adds a refreshing herbal note, while the lime brightens up the hearty stew—it’s a game-changer I don’t skip. Sometimes, if I’m feeling extra festive, I throw on some thinly sliced green onions too.

Side Dishes

Traditional Cuban style means serving this with fluffy white rice and black beans, which soak up the savory sauce perfectly. I also love fried sweet plantains on the side for a little sweet- savory contrast—my kids beg for those every time!

Creative Ways to Present

Once, for a casual dinner party, I served the ropa vieja stuffed inside warm corn tortillas with a dollop of sour cream and some avocado slices on top—it turned into an impromptu taco night everyone raved about. It’s a fun twist and super approachable for guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavor actually deepens overnight, so it’s perfect for meal prep. Just make sure to cool it fully before refrigerating to keep everything fresh.

Freezing

Freezing this stew is a lifesaver for busy weeks. I portion it into freezer-safe containers or heavy-duty bags, then just thaw overnight in the fridge before reheating. It freezes beautifully without any loss in taste or texture.

Reheating

The best way I’ve found to reheat leftovers is gently on the stovetop over medium-low heat, adding a splash of broth or water to keep it from drying out. It only takes a few minutes, and you get that fresh, just-made vibe every time.

FAQs

Can I use other cuts of beef for Slow Cooker Ropa Vieja?

Absolutely! While London broil or chuck roast are ideal for shredding after slow cooking, flank steak or brisket also work well. Just make sure the cut has enough marbling to stay tender during the long cooking process.
Is there a substitute for white wine in this recipe?

If you prefer not to use wine, you can substitute it with extra chicken broth mixed with a teaspoon of lemon juice or vinegar. This keeps the acidity and depth without alcohol.
Can I prepare Slow Cooker Ropa Vieja ahead of time?

Yes! It actually tastes better the next day. Store it in the fridge overnight to let the flavors meld, or freeze it for longer storage. Just reheat gently when ready to serve.
How long should I cook the stew in the slow cooker?

Cooking on high heat for 6 hours works perfectly for shredding the beef and melding the flavors. If you use low heat, it can take around 8 to 10 hours but still delicious.

Final Thoughts

This Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe has become one of my go-to comfort meals that always impresses, whether it’s a family dinner or a casual gathering with friends. I love how effortlessly the slow cooker transforms simple ingredients into something so rich, tender, and full of personality. I really encourage you to give it a try—you’ll enjoy the process as much as the delicious results. Plus, it’s a fantastic way to bring a taste of Cuba right into your own kitchen!