Cuban Ropa Vieja Classic

This Cuban Ropa Vieja is a tender shredded beef stew bursting with rich flavors and vibrant colors perfect for cozy family dinners or special occasions. The recipe transforms simple ingredients into a soulful dish that feels comforting yet exciting with every bite.

I first made this on a whim when craving something hearty and the layers of spices and peppers turned it into an instant family favorite.

Ingredients

• 2 pounds flank steak: seasoned well with salt and black pepper for flavor and tenderness
• Olive oil or avocado oil: works well to sear the beef and sauté veggies, choose a good quality oil with a high smoke point
• One large onion: thinly sliced adds sweetness and depth when cooked down slowly
• Three colorful bell peppers red green and yellow: bring sweetness and a fresh crunch to complement the rich beef
• Six cloves garlic: minced releases aromatic flavor that permeates the sauce
• Tomato paste: adds umami richness and thickens the stew base, choose a concentrated variety if possible
• Dried oregano cumin sweet paprika allspice and cloves: provide authentic Cuban spice layers, fresh and vibrant spices make all the difference
• White wine: helps deglaze the pan and adds brightness, pick a dry white you enjoy drinking
• Chicken broth: adds savory depth and moisture, homemade or low sodium store bought works great
• Crushed tomatoes: give body and acidity to the sauce
• Carrot and celery: add subtle sweetness and texture, fresh firm vegetables give the best results
• Bay leaves: for subtle herbal notes
• Pimento-stuffed Manzanilla olives and sliced pimentos: contribute briny salty contrasts essential to this dish
• Capers: optional but highly recommended for an extra burst of briny tang
• Chicken bouillon: optional to deepen the flavor if you want more savoriness
• Fresh chopped cilantro or parsley: brightens the stew at the end

Instructions

Build The Flavor Base:

Pat the flank steak dry then season generously with salt and pepper. Heat 2 tablespoons oil in a heavy pot over medium-high heat. Sear the steak on both sides about 3 to 4 minutes until a deep golden crust forms. Do this in batches if needed so the meat sears properly. Remove meat and set aside.

Sauté The Vegetables:

Add remaining oil to the same pot. Toss in sliced onions and bell peppers. Stir often and cook for 5 to 7 minutes until vegetables soften and begin to caramelize. Lower heat to medium-low then stir in minced garlic and cook just until fragrant about one minute.

Add The Spices:

Mix in tomato paste oregano cumin paprika allspice and cloves (plus bouillon if using). Stir for about a minute to bloom the spices. Pour in white wine and bring to a rapid boil, scraping bottom of pot to loosen browned bits. Let wine cook off about 1 or 2 minutes.

Simmer The Stew:

Add chicken broth crushed tomatoes then nestle beef back into the pot along with carrots celery and bay leaves. Make sure all ingredients are submerged. Bring to a boil then cover, transfer pot to a 350 degree oven. Cook until beef is tender around 1 hour and 30 minutes.

Shred And Finish:

Remove carrots celery and bay leaves. Transfer beef to plate and shred finely with two forks. Return shredded beef to the pot then stir in olives pimentos and capers. Simmer uncovered over medium heat until sauce thickens and intensifies in flavor. Stir in chopped cilantro before serving.

This dish reminds me of family dinners where everyone gathered around the table sharing stories and full plates.

Storage Tips

Leftovers keep well in an airtight container in the refrigerator for up to four days. The flavors deepen overnight making the next day even better. To reheat, warm gently on the stove adding a splash of broth or water to loosen the sauce if needed.

Ingredient Swaps

Flank steak can be swapped for skirt steak or chuck roast if you prefer. Use vegetable broth to make it vegetarian friendly but omit the beef and add hearty mushrooms or jackfruit. Olives and capers can be left out if you want a milder flavor or replaced with chopped green olives.

Serving Ideas

Serve over fluffy white rice or Cuban black beans for a traditional combination. Top with fried plantains for sweetness and crunch or pair with warm corn tortillas to scoop up the tender meat and sauce. A simple cabbage slaw adds contrasting freshness.

This stew benefits greatly from patience and quality spices for the deepest flavor.

Frequently Asked Recipe Questions

→ What cut of beef works best?

Flank steak is ideal for shredding after slow cooking, providing rich flavor and tenderness.

→ Can I use different peppers?

Yes, a mix of red, green, and yellow bell peppers adds color and balanced sweetness.

→ Why is slow cooking important here?

Slow cooking breaks down the meat fibers, resulting in tender, easily shredded beef that absorbs the sauce flavors.

→ What role do olives and capers play?

They introduce a briny, tangy note that brightens the rich, savory sauce.

→ Is white wine necessary for flavor?

White wine helps deglaze the pot and adds a subtle acidity that balances the tomatoes and spices.

→ Can this be cooked in a pressure cooker?

Yes, pressure cooking speeds up tenderizing while maintaining deep flavors and texture.