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Cuban Beef Stew (Ropa Vieja)

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Cuban Beef Stew (Ropa Vieja)
  • Prep Time 30 min
  • Total Time 4 hr 0 min
  • Servings 5
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Cuban Beef Stew (Ropa Vieja)

A Cuban stew of shreddy beef with a nice sour flavor.

Ingredients

1 1/2
pounds flank steak
1
large bell pepper
1
large onion
2
cloves garlic
2
(4.5 ounce) cans Old El Paso™ diced green chiles
1
(14 ounce) can diced tomatoes
1
cup red vinegar
1
teaspoon cumin
1
tablespoon oregano
2
tablespoons Worcestershire sauce
1
tablespoon sugar
1
cup green olives stuffed with pimento
2
cups cooked black beans
2
cups cooked white rice

Directions

  • 1 Sear the flank steak in some oil over high heat until browned on both sides. Add the peppers and onions and cook about 2 minutes. Add in the garlic and cook 2 more minutes. Add the green chiles, tomatoes, vinegar, cumin, oregano Worcestershire, and sugar. Stir to mix, cover, and simmer on low for 3-4 hours until it shreds easily. Completely shred it.
  • 2 Chop up the olives. Serve the stew with the rice and beans and top with olives.
See Step By Step

Step By Step  

Exotic, colorful and appetizing, Ropa Vieja is a delicious Cuban beef stew that you can easily make at home.

As prepared by The Food in my Beard,

Ropa Vieja is absolutely amazing, but you wouldn't believe it if you knew the direct translation of the name!

If you were to serve me a dish called “old clothes”, I would be turned off before the plate even made it to the table. Lucky for us, “ropa vieja” sounds a lot more exotic and appetizing (even if it translates to English as old clothes)!

The dish is named after old laundry because of the vibrant colors and the long shreds of beef that form a pile on your plate. The trick to getting such long shreds: Don't use the normal stewing beef. Instead, use a whole flank steak that has grain running from end to end.

This Cuban Beef Stew (Ropa Vieja) hits all the right notes you expect from Cuban food, and is super easy to put together.

 

Cuban Beef Stew (Ropa Vieja)

First, sear the flank steak on both sides.

 

Cuban Beef Stew (Ropa Vieja)

Then add in peppers and onions. It's a little awkward to stir this with the huge flank steak chunk, but we aren't really deep browning the onions for this. Just cook them for 5 minutes or so and make sure they all get some time in the oil.

 

Cuban Beef Stew (Ropa Vieja)

Canned tomato and green chiles go in next, along with some red wine vinegar to form the braising liquid.

 

Cuban Beef Stew (Ropa Vieja)

Let this simmer covered for about three hours – then you'll get these nice, long shreds.

 

Cuban Beef Stew (Ropa Vieja)

Top with some pimento-stuffed olives. Does this look like old clothes to you? It looks like delicious to me.

Serve with some black beans and rice and you have a hearty delicious meal that sticks to your ribs!

 

Dan Whalen has never found dirty laundry appetizing. He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!

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Nutrition Information 
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