Description
Slow Cooker Ropa Vieja is a traditional Cuban dish featuring tender shredded beef cooked with bell peppers, tomatoes, olives, and aromatic spices. This flavorful stew offers a rich, comforting meal perfect for slow cooking, served best alongside rice, black beans, and lime wedges for garnish.
Ingredients
Scale
Meat and Oil
- 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
Vegetables and Aromatics
- 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)
Liquids and Sauces
- 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
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 cup sliced green olives
- 1 tablespoon white vinegar
Garnish
- 1/2 cup chopped fresh cilantro leaves
- 1 lime or two, cut into wedges
Instructions
- Season and Brown the Meat: Season the meat on both sides with 1 teaspoon kosher salt and several grinds of freshly ground black pepper. Heat canola oil in a heavy skillet, preferably cast iron, over high heat. Brown the meat for about 3 minutes per side until nicely seared. Transfer the browned meat to the slow cooker bowl and add the sliced carrot.
- Sauté Vegetables: Add another tablespoon of oil to the skillet along with the garlic, onions, and bell peppers. Reduce heat to medium and cook for 6-7 minutes until the vegetables soften and begin to caramelize, stirring constantly during the first minute to prevent the garlic from browning. Pour in the white wine and simmer for one minute, scraping up any browned bits from the pan. Transfer the mixture to the slow cooker.
- Mix Sauce and Combine: In a medium bowl, whisk together the tomato puree, tomato paste, chicken broth, ground cumin, dried oregano, bay leaf, and 2 teaspoons of salt. Pour this sauce mixture over the meat and vegetables in the slow cooker.
- Cook in Slow Cooker: Cover and cook on high for 6 hours. After 5 1/2 hours, remove the meat from the slow cooker and shred it by pulling apart with two forks. Return the shredded meat to the slow cooker.
- Final Additions and Cooking: Stir in the sliced green olives and white vinegar. Continue cooking for an additional 30 minutes to meld the flavors.
- Serve: Serve the ropa vieja hot garnished with chopped fresh cilantro and lime wedges. Traditional accompaniments include white rice and black beans for a complete Cuban meal.
Notes
- This dish is Cuba’s national stew and is perfect for slow cooker preparation, allowing the beef to become tender and flavorful.
- Serve alongside rice, black beans, or fried plantains for an authentic Cuban experience.
- Using a cast iron skillet for browning the meat ensures better searing and flavor development.
- Adjust the seasoning as needed before serving, especially salt, to suit your preference.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 346
- Sugar: 13.3 g
- Sodium: 340.1 mg
- Fat: 11.8 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: approximately 9.2 g
- Trans Fat: 0 g
- Carbohydrates: 26.6 g
- Fiber: 6.2 g
- Protein: 35.1 g
- Cholesterol: 89.2 mg
