Whole30 Ropa Vieja

Experience the vibrant flavors of Cuba with this Whole30 Ropa Vieja, a healthy take on the classic slow-simmered dish. Tender, shredded beef flank steak is infused with a rich, savory sauce made from a medley of tomatoes, bell peppers, onions, garlic, and aromatic spices like cumin and oregano. This Whole30-compliant recipe swaps traditional ingredients for clean, wholesome staples while retaining all the bold, comforting flavors you love. Simmered low and slow for ultimate tenderness, this dish is a perfect make-ahead option, bursting with flavor in every bite. Serve it atop cauliflower rice or alongside a crisp green salad for a satisfying paleo meal that’s packed with protein and Whole30-approved goodness.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef flank steak
• 2 tablespoons olive oil
• 1 large onion
• 1 red bell pepper
• 1 green bell pepper
• 4 cloves garlic
• 14.5 ounce can diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1 bay leaf
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.25 cup cilantro

Directions

Step 1

Begin by preparing the flank steak. Pat it dry with paper towels and season it with salt and black pepper.

Step 2

In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the flank steak on each side until browned, about 3-4 minutes per side. Remove the steak and set aside.

Step 3

Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the onions, red bell pepper, and green bell pepper. Cook for about 5 minutes or until the vegetables begin to soften.

Step 4

Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

Step 5

Stir in the diced tomatoes and tomato paste, combining them well with the vegetables.

Step 6

Add the ground cumin, oregano, bay leaf, red wine vinegar, and return the seared flank steak to the pot.

Step 7

Ensure that the beef is submerged by spooning the tomato mixture over the top. Bring to a gentle simmer.

Step 8

Cover the pot and reduce the heat to low. Allow the Ropa Vieja to simmer gently for 2.5 to 3 hours, or until the beef is tender and can be shredded easily with a fork.

Step 9

Once the beef is tender, remove the bay leaf and shred the meat using two forks. Mix the shredded beef well into the sauce.

Step 10

Serve hot, garnished with freshly chopped cilantro. This dish pairs excellently with cauliflower rice or a simple green salad for a Whole30 compliant meal.

Nutrition Facts

Serving size	(1872.3g)

Amount per serving	% Daily Value*
Calories	2271.9

Total Fat 115.7g	0%
Saturated Fat 39.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 635.0mg	0%
Sodium 3407.1mg	0%
Total Carbohydrate 58.5g	0%
Dietary Fiber 19.4g	0%
Total Sugars 29.9g
Protein 257.9g	0%

Vitamin D 0IU	0%
Calcium 404.8mg	0%
Iron 32.9mg	0%
Potassium 5126.4mg	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: 45.1%

Protein: 44.7%

Carbs: 10.1%