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Cuban Ropa Vieja (Shredded Beef Stew)

4.7 from 583 votes

A classic Cuban dish featuring tender shredded beef in a rich tomato-based sauce with bell peppers and onions. Served with white rice and black beans, this hearty meal is a staple of Cuban cuisine.

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Prep Time20 mins

Cook Time2 hours 30 mins

Resting Time0 mins

Total Time2 hours 50 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Beef

• 2 lbs flank steak or skirt steak
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp cumin
• 1 tsp oregano

For the Sauce

• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 (8 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 1 cup beef broth
• 1/2 cup dry white wine (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/4 cup pitted green olives, sliced
• 2 tbsp capers (optional)

For Serving

• 3 cups cooked white rice
• 1 (15 oz) can black beans, drained and rinsed
• Fresh cilantro, chopped (for garnish)
• Lime wedges

👨‍🍳Directions

1. 1
   Season the flank steak with salt, black pepper, cumin, and oregano on both sides.
2. 2
   Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the steak for 3-4 minutes per side until browned. Remove and set aside.
3. 3
   In the same pot, add the sliced onions and bell peppers. Cook for 5 minutes until softened.
4. 4
   Add the minced garlic and cook for 1 minute until fragrant.
5. 5
   Stir in the tomato sauce, tomato paste, beef broth, white wine (if using), salt, pepper, cumin, and oregano. Bring to a simmer.
6. 6
   Return the steak to the pot, add the bay leaf, and cover. Reduce heat to low and simmer for 2 to 2.5 hours, or until the beef is tender and easily shreds with a fork.
7. 7
   Remove the steak from the pot and shred it using two forks. Discard the bay leaf.
8. 8
   Return the shredded beef to the pot and stir in the olives and capers (if using). Simmer for an additional 10 minutes to blend the flavors.
9. 9
   Serve the ropa vieja over cooked white rice with black beans on the side. Garnish with fresh cilantro and lime wedges.

🔧Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon
• Tongs
• Measuring cups and spoons
• Rice cooker or pot (for rice)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 950mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 32g

📝Notes

Tips: For a quicker version, use a pressure cooker to cook the beef in about 45 minutes. You can also make this dish ahead of time, as the flavors deepen when reheated. Serve with fried plantains (maduros) for an authentic Cuban meal.

❓ Frequently Asked Questions About Cuban Ropa Vieja (Shredded Beef Stew)

1. What is the most iconic Cuban dish, and how is it traditionally prepared?

The most iconic Cuban dish is Ropa Vieja, which translates to “old clothes” due to its shredded beef appearance. It’s traditionally made with flank steak slow-cooked until tender, then shredded and simmered in a rich tomato-based sauce with bell peppers, onions, garlic, and spices like cumin and bay leaves. It’s usually served with white rice, black beans, and fried plantains.

2. What makes Cuban sandwiches unique compared to other sandwiches?

A Cuban sandwich (Cubano) stands out because of its specific ingredients and preparation. It’s made with roasted pork (lechón asado), ham, Swiss cheese, pickles, and mustard, all layered on Cuban bread (similar to French bread but with a slightly crispier crust). The sandwich is pressed in a plancha (sandwich press) until the bread is toasted and the cheese melts, giving it a crispy yet soft texture. The combination of meats, cheese, and the pressing method makes it distinct.

3. What is the difference between Moros y Cristianos and Congrí?

Both are classic Cuban rice and bean dishes, but the key difference lies in the type of beans used:
– Moros y Cristianos (“Moors and Christians”) uses black beans, symbolizing the historical blend of African and Spanish cultures.
– Congrí (or Arroz con Frijoles) uses red or kidney beans and is more common in eastern Cuba.
Both dishes are cooked with rice, garlic, onions, bell peppers, and spices like cumin and oregano, but the bean choice changes the flavor and color.

4. How do you make authentic Cuban-style black beans?

Authentic Cuban black beans (Frijoles Negros) are slow-cooked for deep flavor. Here’s a simplified method:
1. Soak 1 lb of black beans overnight, then drain.
2. In a pot, sauté 1 chopped onion, 1 green bell pepper, 4 garlic cloves, and 1 bay leaf in olive oil.
3. Add the beans, 1 tsp cumin, 1 tsp oregano, salt, and pepper, then cover with water (about 2 inches above the beans).
4. Simmer for 1.5–2 hours until tender, stirring occasionally. Some add a splash of vinegar or sour orange juice at the end for tanginess.
5. Serve with rice, often topped with raw onions or a side of mojo sauce.

5. What is the secret to making crispy Cuban tostones?

The secret to perfect tostones (twice-fried green plantains) lies in the frying process and seasoning:
1. Peel green (unripe) plantains and slice them into 1-inch thick rounds.
2. Fry the slices in hot oil (350°F/175°C) for 3–4 minutes until soft but not browned. Remove and drain.
3. Flatten each slice with a tostonera (plantain press) or a flat plate until thin.
4. Fry again in hotter oil (375°F/190°C) for 2–3 minutes until golden and crispy.
5. Drain on paper towels, sprinkle with salt, and serve immediately with mojo sauce or garlic dipping sauce. The double-frying ensures a crispy exterior and tender interior.