Get ready to embark on a culinary journey to the vibrant streets of Havana with our mouthwatering Cuban Ropa Vieja Stew! This traditional dish, known for its rich flavors and tender shredded beef, is a comforting classic that will transport your taste buds straight to the heart of Cuba. With just a few simple ingredients and a bit of patience, you can create a stew that’s perfect for family dinners or impressing your friends at your next gathering. Are you ready to discover the secrets behind this irresistible recipe? Let’s dive in!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Cuban
Serves: 6 servings
Ingredients
- 2 lbs flank steak
- 1 onion, sliced
- 1 bell pepper, sliced
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 2 tsp cumin
- 1 tsp oregano
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by preparing your ingredients. Slice the onion and bell pepper into thin strips, and mince the garlic cloves. Set these aside for later use.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the flank steak to the pot. Sear the steak for about 3-4 minutes on each side, or until it develops a nice brown crust. This will help to build flavor in the stew.
- After the steak is browned, remove it from the pot and set it aside on a plate. In the same pot, add the sliced onion and bell pepper. Sauté them for about 5-7 minutes, or until they are softened and the onion is translucent.
- Next, add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Return the seared flank steak to the pot. Pour in the can of diced tomatoes, including the juices, and add the cumin, oregano, bay leaves, salt, and pepper. Stir to combine all the ingredients.
- Add enough water or beef broth to cover the steak and vegetables. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a lid and let it simmer for about
- 5 to 2 hours, or until the steak is tender and easily shredded with a fork.
- Once the steak is tender, remove it from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any excess fat and the bay leaves from the stew.
- Return the shredded meat to the pot and stir it back into the stew. Let it simmer for an additional 10-15 minutes to allow the flavors to meld together.
- Before serving, taste the stew and adjust the seasoning with more salt and pepper if needed. Serve the Ropa Vieja Stew hot, garnished with fresh cilantro or chopped parsley if desired.
- This dish pairs wonderfully with rice, black beans, or crusty bread. Enjoy your delicious Cuban Ropa Vieja Stew!
Tips
- Choose the Right Cut: Flank steak is ideal for this recipe, but you can also use brisket or chuck roast for equally delicious results. Just ensure it has some marbling for added flavor.
- Sear for Flavor: Don’t skip the searing step! Browning the meat not only enhances the flavor but also adds depth to the stew. Make sure your pot is hot enough before adding the steak.
- Low and Slow: Allow the stew to simmer on low heat for the best results. This slow cooking process helps to tenderize the meat and meld the flavors beautifully.
- Adjust Seasoning: Taste your stew before serving and adjust the seasoning as needed. A little extra salt or a dash of hot sauce can elevate the dish even further.
- Serve with Sides: Ropa Vieja is traditionally served with rice and black beans, but it also pairs wonderfully with crusty bread for dipping or even over a bed of mashed potatoes.
- Make Ahead: This stew tastes even better the next day! Consider making it ahead of time and reheating it for a quick and delicious meal.
- Garnish for Freshness: A sprinkle of fresh cilantro or parsley just before serving adds a pop of color and freshness that complements the rich flavors of the stew.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 100mg
