Cuban-Style Beef Stew (Ropa Vieja!)
The ultimate comfort food. Hearty beef stew made Cuban-style made with shredded beef, bell peppers, onions and a flavorful tomato sauce.
Prep Time2 hrs
Cook Time35 mins
Total Time2 hrs 35 mins
Servings: 6 servings
- 2 lbs flank steak cut in pieces
- 2 cups water (enough to cover the meat in the pot)
- 1 teaspoon kosher salt
- 1/3 cup olive oil
- 1 small onion thinly sliced
- 1 green bell pepper thinly sliced lengthwise
- 1 red bell pepper thinly sliced lengthwise
- 4 cloves garlic minced
- 1/4 cup dry cooking wine (vino seco)
- 4 ounces tomato sauce (1/2 cup)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 bay leaf
- Salt + pepper to taste
In a Dutch oven, add meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours (In a pressure cooker, this takes about 30 minutes). Transfer to a plate. Shred meat and set aside.
In a skillet, heat olive oil at medium heat. Add green pepper, red pepper, onion, garlic and dry cooking wine. Sauté for 1-2 minutes. Add tomato sauce, ground cumin, oregano, bay leaf, salt and pepper. Cook for 15-20 minutes, stirring occasionally until tender.
Add shredded meat to skillet. Stir to combine with sauce. Cover and cook on low for about 10-15 minutes, stirring occasionally, without letting it dry out. Remove bay leaf and serve over rice and sweet plantains.
Serving: 1serving | Calories: 419kcal | Carbohydrates: 5.2g | Protein: 43g | Fat: 23.9g | Saturated Fat: 6.8g | Cholesterol: 83mg | Sodium: 583mg | Potassium: 650mg | Fiber: 1.4g | Sugar: 2.5g | Calcium: 30mg | Iron: 3.4mg