Ropa Vieja: Fork-Tender Cuban Shredded Beef Stew
Discover the authentic Ropa Vieja recipe, featuring fork-tender flank steak simmered in a rich Cuban sofrito. This slow cooker favorite makes an easy shredded b
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at food55.com.
Cooking tools:
- Dutch oven
- Pot
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Tongs
- Mixing bowl
- Skillet
- Colander
- Paring knife
- Oven
- Kitchen scale
- Baking sheet
- Aluminum foil
- Ladle
- Slotted spoon
- Kitchen timer
- Instant-read thermometer
- Plate
Ingredients
- 2 lbs Flank Steak or Skirt Steak, trimmed
- Kosher Salt
- Black Pepper
- 5 Tbsp Olive Oil (divided)
- 6 cups Beef Stock (low sodium)
- 2 Yellow Onions (1 halved, 1 medium sliced)
- 10 Garlic Cloves (4 smashed, 6 minced)
- 3 Bay Leaves
- 1 tsp Whole Peppercorns
- 1 large Red Bell Pepper, thinly sliced
- 1 large Green Bell Pepper, thinly sliced
- 3 Tbsp Tomato Paste
- 5 tsp Ground Cumin
- 1 tsp Dried Oregano (Mexican preferred)
- 1 (15 oz) can Crushed Tomatoes
- 1/4 cup Dry Red Wine or Sherry Vinegar
- 1/2 cup Pimento-Stuffed Olives, halved or sliced
- 1/4 cup Fresh Cilantro or Parsley, chopped
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