Description
Slow Cooker Ropa Vieja is a classic Cuban dish featuring tender shredded beef simmered with bell peppers, tomatoes, olives, and aromatic spices. This recipe transforms tougher cuts of beef into a flavorful, melt-in-your-mouth stew perfect for a comforting meal. Cooked low and slow in a slow cooker, it’s easy to prepare and pairs beautifully with traditional sides like white rice and black beans.
Ingredients
Scale
Meat and Oil
- 1 tablespoon canola oil
- 2 pounds London broil or boneless chuck roast (flank steak or brisket also work well)
Vegetables and Aromatics
- 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)
Liquids and Seasonings
- 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
Garnish
- 1/2 cup chopped fresh cilantro leaves
- 1 lime or two, cut into wedges
Instructions
- Season and Brown the Meat: Season the beef on both sides with 1 teaspoon of kosher salt and several grinds of black pepper. Heat 1 tablespoon of canola oil in a heavy skillet, preferably cast iron, over high heat. Brown the meat for 3 minutes on each side until a rich crust forms. Transfer the browned meat to the slow cooker. Add the sliced carrot to the slow cooker.
- Sauté Vegetables and Deglaze: Add a tablespoon of oil to the skillet. Add garlic, onions, and both peppers, cooking over medium heat for 6-7 minutes until softened and beginning to caramelize. Stir constantly during the first minute to prevent garlic from burning. Pour in the white wine, letting it simmer one minute while scraping browned bits from the pan. Transfer this mixture into the slow cooker with the meat and carrot.
- Mix Tomato Sauce and Cook: In a medium bowl, whisk together the tomato puree, tomato paste, chicken broth, cumin, dried oregano, bay leaf, and 2 teaspoons salt. Pour this sauce over the meat and vegetables in the slow cooker. Cover and cook on high for 6 hours.
- Shred Meat and Finish Cooking: After 5 1/2 hours, remove the meat from the slow cooker and shred it finely using two forks. Return the shredded beef to the slow cooker, add the sliced green olives and white vinegar, stirring well to combine. Continue cooking for an additional 30 minutes to allow flavors to meld.
- Serve: Serve the ropa vieja hot, garnished with chopped fresh cilantro and lime wedges. Traditional accompaniments include white rice and black beans, enhancing the authentic Cuban experience.
Notes
- This classic Cuban stew features tender shredded beef combined with vibrant bell peppers, tomatoes, olives, and fragrant spices, simmered slowly for deep flavor.
- The slow cooker method makes it easy to prepare and perfect for busy days.
- Ropa vieja pairs traditionally with white rice and black beans, and fried plantains can make a delicious side addition.
- For best results, use cuts like London broil, chuck roast, flank steak, or brisket which become tender through slow cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 346
- Sugar: 13.3 g
- Sodium: 340 mg
- Fat: 11.8 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: 9.2 g
- Trans Fat: 0 g
- Carbohydrates: 26.6 g
- Fiber: 6.2 g
- Protein: 35.1 g
- Cholesterol: 89.2 mg
