Description
Classic Cuban shredded beef stew with peppers, onions, tomatoes, and spices, slow-cooked to tender perfection, perfect for a comforting main dish.
Ingredients
Meat
- 2 pounds flank steak or beef roast
Vegetables
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
Other Ingredients
- 1 can diced tomatoes (14 oz)
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Prepare Ingredients: Slice the onion, red and yellow bell peppers, and mince the garlic cloves. Gather the flank steak or beef roast and seasonings.
- Add Ingredients to Slow Cooker: Place the flank steak, sliced vegetables, diced tomatoes, tomato paste, beef broth, and all the spices (cumin, oregano, paprika, salt, and pepper) into the slow cooker.
- Cook: Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours until the meat is tender and easily shreds.
- Shred Meat: Remove the meat from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the sauce to absorb the flavors.
- Serve: Serve the ropa vieja hot alongside rice or tortillas for a complete Cuban-inspired meal.
Notes
- Add olives or capers for authentic Cuban flavor variations.
- This dish freezes well, making it ideal for meal prep and leftovers.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Cuban, Latin American
