Paleo Ropa Vieja

Transport your taste buds to the Caribbean with this hearty and flavorful Paleo Ropa Vieja, a wholesome take on Cuba’s beloved shredded beef stew. Made with tender, slow-simmered beef flank steak, colorful bell peppers, and aromatic spices like cumin, smoked paprika, and oregano, this recipe delivers rich, bold flavors with every bite. A savory tomato-based sauce, enhanced by garlic and a hint of lime, ties it all together, creating a dish that’s both paleo-friendly and irresistibly comforting. Perfect for meal prepping or feeding a crowd, this one-pot wonder is simmered to perfection for maximum flavor and served garnished with fresh cilantro for a vibrant finish. Pair it with cauliflower rice or simply enjoy it on its own for a satisfying, low-carb dinner that’s sure to impress!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef flank steak
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 sliced large onion
• 1 sliced red bell pepper
• 1 sliced green bell pepper
• 4 minced garlic cloves
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon coriander
• 1 teaspoon dried oregano
• 14.5 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 cup beef stock
• 1 bay leaf
• 0.25 cup fresh cilantro
• 1 sliced into wedges lime

Directions

Step 1

Season the flank steak with sea salt and black pepper on both sides.

Step 2

In a large Dutch oven or deep skillet, heat olive oil over medium-high heat.

Step 3

Add the flank steak to the pot and sear for about 4-5 minutes on each side until browned. Remove the steak and set aside.

Step 4

In the same pot, reduce heat to medium and add the sliced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes until they begin to soften.

Step 5

Add the minced garlic, cumin, smoked paprika, coriander, and dried oregano. Stir to combine and cook for 1 minute until fragrant.

Step 6

Add canned diced tomatoes, tomato paste, and beef stock. Stir well to combine everything.

Step 7

Return the flank steak to the pot, nestling it into the tomato mixture, and add the bay leaf.

Step 8

Bring the mixture to a gentle simmer, cover the pot with a lid, and reduce heat to low.

Step 9

Simmer for 2 to 2.5 hours, or until the beef is tender and easy to pull apart with a fork.

Step 10

Once the beef is tender, remove it from the pot and shred it using two forks.

Step 11

Return the shredded beef to the pot and stir to combine with the sauce. Simmer uncovered for an additional 10 minutes to thicken the sauce slightly.

Step 12

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 13

Garnish with fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(1889.4g)

Amount per serving	% Daily Value*
Calories	2342.0

Total Fat 126.9g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 6.2g
Cholesterol 643.3mg	0%
Sodium 4317.0mg	0%
Total Carbohydrate 50.1g	0%
Dietary Fiber 16.0g	0%
Total Sugars 25.0g
Protein 258.6g	0%

Vitamin D 0IU	0%
Calcium 376.3mg	0%
Iron 31.3mg	0%
Potassium 4802.9mg	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: 48.0%

Protein: 43.5%

Carbs: 8.4%