Cuban Meat Stew Ropa Vieja

Experience the vibrant flavors of Cuba with this classic Ropa Vieja, a warm and rustic meat stew that’s as comforting as it is flavorful. This iconic dish features tender, shredded flank steak simmered in a rich tomato-based sauce infused with garlic, smoked paprika, and cumin, perfectly balanced by the briny tang of pimiento-stuffed green olives. Colorful sautéed bell peppers and onions add a burst of sweetness and texture, while a splash of dry white wine deepens the flavor profile. Slow-cooked to perfection, this hearty stew pairs beautifully with white rice, black beans, and fried plantains for an authentic Cuban dining experience. Whether you’re hosting a dinner party or craving a soul-soothing meal, this recipe delivers a taste of the tropics in every bite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 lbs Flank steak
• 3 tbsp Olive oil
• 1 large Onion
• 1 large Green bell pepper
• 1 large Red bell pepper
• 4 cloves Garlic cloves
• 2 tbsp Tomato paste
• 28 oz Canned crushed tomatoes
• 1 cup Beef broth
• 0.5 cup Dry white wine
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 2 leaves Bay leaves
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup Pimiento-stuffed green olives
• 2 tbsp Fresh cilantro (optional, for garnish)

Directions

Step 1

Place the flank steak in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 2 hours or until the beef is tender and easy to shred. Remove the beef from the pot and allow it to cool slightly before shredding it with two forks.

Step 2

While the beef cooks, prepare the vegetables. Thinly slice the onion, green bell pepper, and red bell pepper. Mince the garlic cloves.

Step 3

Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the onion and bell peppers, and sauté for 5-7 minutes, or until softened.

Step 4

Add the minced garlic to the skillet and cook for an additional 1-2 minutes, or until fragrant.

Step 5

Stir in the tomato paste and cook for 1 minute. Then, add the crushed tomatoes, beef broth, dry white wine, cumin, smoked paprika, oregano, bay leaves, salt, and black pepper. Mix well to combine.

Step 6

Add the shredded beef to the skillet and stir to coat it in the sauce. Reduce the heat to low, cover the skillet, and let the stew simmer for 45 minutes, stirring occasionally to prevent sticking.

Step 7

During the last 10 minutes of cooking, stir in the green olives. Taste the stew and adjust the seasoning if needed.

Step 8

Serve the Ropa Vieja hot, garnished with fresh cilantro if desired. Pair it with white rice, black beans, and fried plantains for a traditional Cuban meal.

Nutrition Facts

Serving size	(2793.4g)

Amount per serving	% Daily Value*
Calories	3330.4

Total Fat 194.2g	0%
Saturated Fat 55.9g	0%
Polyunsaturated Fat 9.7g
Cholesterol 825.5mg	0%
Sodium 9544.5mg	0%
Total Carbohydrate 109.2g	0%
Dietary Fiber 29.7g	0%
Total Sugars 57.5g
Protein 287.3g	0%

Vitamin D 36.3IU	0%
Calcium 517.2mg	0%
Iron 36.8mg	0%
Potassium 7056.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 34.5%

Carbs: 13.1%