Name: Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Cuban
Ingredients: 1 tablespoon canola oil; 2 pounds London broil or boneless chuck roast (flank steak or brisket also work well); Kosher salt; Freshly ground black pepper; 1 carrot, scraped and sliced in half lengthwise; 1 Cubanelle pepper or green bell pepper, seeded and thinly sliced; 1 red bell pepper, seeded and thinly sliced; 1 medium yellow onion, peeled, halved and thinly sliced; 1 whole head of garlic, cloves peeled and roughly chopped (10 cloves or 3 1/2 tablespoons); 1/2 cup dry white wine (Vermouth works well); 2 cups good quality canned tomato puree (such as Muir Glenn organic); 1 6-ounce can tomato paste; 1 cup low-salt chicken broth; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 bay leaf; 1/2 cup sliced green olives; 1 tablespoon white vinegar; 1/2 cup chopped fresh cilantro leaves; 1 lime or two, cut into wedges

If you’re craving a hearty, soul-satisfying meal that practically cooks itself, you’ve got to try my Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe. This dish is the ultimate comfort food with tender shredded beef simmered in a rich, tomatoey sauce loaded with peppers, olives, and Cuban spices. Believe me, once you make this, it’ll become a family favorite — just like it did in my house after the first time I tried it!

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Why You’ll Love This Recipe

Hands-Off Cooking: The slow cooker does all the work, freeing you up for other tasks.
Authentic Cuban Flavor: Every bite bursts with traditional Cuban ingredients and spices.
Perfectly Tender Beef: Slow cooking transforms tougher cuts into juicy, shred-worthy perfection.
Family-Approved: My family goes crazy for this stew — and I bet yours will too!

A white plate holds three main layers of food on a white marbled surface. On the left side is a thick layer of black beans with a slightly soft texture made from many whole beans. Next to the beans, on the right side of the plate, is a mound of fluffy white rice with a light, grainy texture. In the front and center, there is a layer of rich, dark red stew with visible pieces of green olives and slices of red bell pepper, covered in a thick, sauce with a chunky texture. A bright yellow lemon wedge rests on the left side of the plate, and a small sprig of fresh green cilantro is placed on top of the stew, adding a touch of vibrant color. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Ropa Vieja, Cuban shredded beef stew, authentic Cuban recipe, easy Cuban beef stew, slow cooker beef recipes

Ingredients You’ll Need

These ingredients come together beautifully to create the rich, layered flavors of this Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe. I like to use a good quality canned tomato puree and fresh produce for the best taste.

Flat lay of a large raw London broil beef steak, vibrant red and marbled, surrounded by halved and sliced yellow onion rings, thin strips of red and green bell peppers, whole peeled garlic cloves, a bright orange carrot sliced lengthwise, plump green olives, a small heap of dried oregano and ground cumin, fresh green cilantro leaves scattered around, and lime wedges with bright green skin and juicy pulp, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Ropa Vieja, Cuban shredded beef stew, authentic Cuban recipe, easy Cuban beef stew, slow cooker beef recipes

Canola oil: A neutral oil that’s perfect for browning your beef without overpowering the flavors.
London broil or boneless chuck roast: Affordable, flavorful cuts that shred like a dream after slow cooking.
Kosher salt & freshly ground black pepper: Basic seasoning essentials that bring everything together.
Carrot: Adds subtle sweetness and body to the stew.
Cubanelle or green bell pepper: Offers a mild bite and vibrant color.
Red bell pepper: Sweetness and color contrast that brighten the dish.
Yellow onion: Caramelizes beautifully to add depth to the sauce.
Garlic cloves: Essential for that classic aromatic foundation.
Dry white wine (Vermouth works well): Helps deglaze the pan and adds complexity.
Tomato puree: The rich tomato base for the stew’s sauce.
Tomato paste: Concentrates that tomato flavor and thickens the sauce.
Low-salt chicken broth: Keeps the stew moist and adds savory undertones.
Ground cumin: Provides warm earthiness characteristic of Cuban cuisine.
Dried oregano: For that subtle herbal note.
Bay leaf: Adds a layer of subtle aromatic flavor.
Sliced green olives: Salty and briny, they give the stew an extra kick.
White vinegar: Balances richness with a touch of acidity.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe is — it’s easy to customize based on what you have or dietary preferences. Play around with these variations to make it your own.

Vegetarian option: Swap beef for shredded jackfruit or mushrooms, and use vegetable broth for a delicious plant-based twist.
Spicier version: Add a pinch of red pepper flakes or a diced jalapeño if you like a bit of heat — my husband swears this kicks things up nicely.
Different meats: I’ve also used flank steak or brisket with great results; just make sure to adjust the slow cook time slightly if needed.
Wine alternatives: If you don’t have white wine, a splash of extra broth or apple cider vinegar works perfectly.

How to Make Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe

Step 1: Brown the Beef to Lock in Flavor

First things first, season your beef generously with salt and pepper. I always find that taking the time to brown the meat in a hot skillet with a splash of canola oil makes a massive difference — it seals in those meaty juices and adds a deep, caramelized flavor that’s absolutely essential for this stew. Sear each side for about 3 minutes until you get a nice golden crust. Then, transfer the beef to your slow cooker and toss in the sliced carrot for a bit of sweetness.

Step 2: Sauté the Aromatics and Deglaze the Pan

Next, add a little more oil to the same skillet and toss in the garlic, onions, and peppers. Keep the heat at medium and cook until they soften and start caramelizing — about 6-7 minutes. Be sure to stir constantly for the first minute to keep the garlic from burning; this trick keeps the flavors mellow and sweet rather than bitter. Pour in the wine to deglaze the pan, scraping up those tasty browned bits, and let it simmer for a minute. Then transfer this rich mixture to the slow cooker — your stew’s flavor base is really coming together now!

Step 3: Mix the Sauce and Combine Everything

In a bowl, whisk together tomato puree, tomato paste, chicken broth, cumin, oregano, bay leaf, and salt. Pour this sauce over the meat and vegetables in the slow cooker. This sauce is packed with flavor and will slowly work its magic over the next several hours.

Step 4: Slow Cook and Shred the Beef

Set your slow cooker to high and cook for 6 hours. Here’s the trick I learned: around 5 ½ hours, take the beef out and shred it with two forks — I usually do this on a large plate or cutting board. The meat should fall apart easily, and shredding it at this point lets all those amazing juices soak right in when you return it to the slow cooker.

Step 5: Add the Finishing Touches and Serve

After shredding, stir in the sliced green olives and white vinegar, then cook for an additional 30 minutes to let those flavors marry beautifully. When it’s ready, serve your ropa vieja with chopped fresh cilantro and lime wedges — these garnishes brighten and lift the dish in the best way.

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Pro Tips for Making Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe

Don’t Skip Browning: Searing creates layers of flavor you just can’t get otherwise – worth the extra few minutes.
Watch the Garlic: Stirring immediately when adding garlic prevents it from burning and turning bitter.
Shred Timely: Shred the beef before the final 30 minutes so it’s perfectly tender and well coated in sauce.
Adjust Seasonings at the End: Always taste at the end and add more salt or vinegar if needed to balance flavors.

How to Serve Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe

A white plate with three main layers: on the top right, a mound of white fluffy rice with a soft texture; on the top left, a scoop of cooked black beans mixed with small onion pieces, topped with a sprig of fresh green cilantro; and covering the bottom half of the plate, a rich, thick reddish-brown stew with shredded meat and chunks of vegetables like olives and red peppers. On the right edge of the plate, a lime wedge adds a touch of bright green. Fresh cilantro leaves lie on the white marbled surface near the plate. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Ropa Vieja, Cuban shredded beef stew, authentic Cuban recipe, easy Cuban beef stew, slow cooker beef recipes

Garnishes

I love topping my ropa vieja with plenty of freshly chopped cilantro—it adds a burst of fresh, herbaceous flavor and color. A squeeze of lime juice right before eating brightens everything beautifully. Both are easily found at most grocery stores and make a big difference!

Side Dishes

This dish is traditionally served with fluffy white rice and savory black beans, which soak up all those delicious juices. Sometimes I add fried plantains on the side for a touch of sweetness—trust me, your friends will go nuts over this combo!

Creative Ways to Present

For special occasions, I like to serve ropa vieja in warm corn tortillas as soft tacos, topped with a bit of crumbled queso fresco and a few slices of avocado. It’s a fun twist that’s always a hit at casual get-togethers or game nights.

Make Ahead and Storage

Storing Leftovers

I store leftover ropa vieja in airtight containers in the fridge, and it keeps well for up to 4 days. The flavors actually deepen overnight, so it’s great for meal prepping or easy lunches.

Freezing

This stew freezes beautifully. I portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally and adding a splash of water or broth if the sauce thickens too much. This prevents the meat from drying out and keeps the stew nice and juicy.

FAQs

What cut of beef is best for Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe?

Boneless chuck roast and London broil are my go-tos because they become incredibly tender after slow cooking and shred easily. Flank steak and brisket also work well if you prefer those options.
Can I make this recipe without a slow cooker?

Yes! You can make ropa vieja on the stovetop or in the oven using a heavy Dutch oven. Just cook the beef low and slow for 3-4 hours until tender, then follow the same steps for shredding and adding the sauce.
How do I make this recipe spicier?

Adding red pepper flakes, a diced jalapeño, or a splash of hot sauce during the sautéing step is a great way to boost the heat without overpowering the traditional flavors.
Can leftovers be frozen?

Absolutely! This stew freezes well for up to three months. Just thaw overnight in the fridge before reheating on low heat.

Final Thoughts

I absolutely love how this Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe fills my kitchen with incredible aromas and delivers big, comforting flavors with minimal effort. It’s one of those dishes you can trust to impress without stress—and I can’t wait for you to experience it yourself. Grab your slow cooker, invite some friends or family, and dive into a delicious bowl of Cuba’s national dish. Trust me, you’ll be making it again and again!