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); 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’ve ever craved an authentic Cuban meal that’s bursting with flavor yet so effortless to prepare, you’re in for a treat. Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe is my go-to comfort dish that’s all about tender, juicy beef soaking in a rich tomato and pepper sauce that tastes like it simmered all day (even though your slow cooker does the heavy lifting). Trust me, once you make this, it’ll quickly become a family favorite that you’ll want to make again and again.

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Why You’ll Love This Recipe

Hands-Off Cooking: Let your slow cooker work its magic while you relax or tackle other things.
Deep, Rich Flavors: The combination of spices, peppers, and tomato sauce creates an authentic Cuban taste you’ll crave.
Tender, Shredded Beef: Achieve melt-in-your-mouth texture without any extra effort.
Perfect for Meal Prep: Makes enough to feed a crowd or have delicious leftovers ready for the week.

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, Cuban beef recipes, easy Cuban dinner, slow cooker beef stew

Ingredients You’ll Need

This recipe’s magic comes from simple, quality ingredients that balance each other beautifully. You’ll want ripe bell peppers for sweetness, a good quality tomato puree, and fresh herbs for brightness. I always recommend using a cut of beef that shreds easily and isn’t too lean — it keeps things juicy and flavorful.

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, Cuban beef recipes, easy Cuban dinner, slow cooker beef stew

Canola oil: Great for searing because it has a high smoke point and neutral flavor.
London broil or boneless chuck roast: These cuts are perfect for slow cooking and shredding — I’ve also used flank steak with great results.
Kosher salt: Always season meat well to bring out its fullest flavor.
Freshly ground black pepper: Adds a nice, subtle heat that complements the dish.
Carrot: Adds a hint of sweetness and texture.
Cubanelle or green bell pepper: These give the stew that classic Cuban aroma and mild pepper flavor.
Red bell pepper: Adds color and sweetness.
Yellow onion: Caramelizes beautifully to build that savory base.
Garlic: You can’t go wrong with lots of fresh garlic—it’s essential.
Dry white wine: Vermouth works perfectly here for depth and a subtle fruity note.
Canned tomato puree: Choose a good quality, smooth puree for rich tomato flavor.
Tomato paste: Adds concentrated tomato flavor and thickens the stew.
Low-salt chicken broth: Keeps everything moist and flavorful without adding too much salt.
Ground cumin: Adds warmth and that earthy Cuban spice signature.
Dried oregano: Brings a nice herbal background note.
Bay leaf: Infuses subtle aromatic flavor.
Green olives: I love the briny contrast these bring to the rich beef.
White vinegar: Brightens the dish and balances all the rich flavors.

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 like to keep my Slow Cooker Ropa Vieja pretty classic, but sometimes I add a twist or two. Don’t hesitate to experiment with ingredients or cook times to fit your preferences—it’s that versatility that makes this recipe a keeper.

Spicy Kick: I sometimes add a bit of crushed red pepper or a diced jalapeño for heat; my family actually goes crazy for this fiery version!
Vegetarian-Friendly: When friends don’t eat meat, I swap the beef for jackfruit or mushrooms—slow cooker magic still works, and the flavors mingle beautifully.
Slow Cooker vs. Instant Pot: If you’re in a hurry, I’ve tested this in the Instant Pot and gotten great results—just adjust timing!

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

Step 1: Brown the Beef for Maximum Flavor

Start by seasoning your beef generously with salt and pepper. Heat the canola oil in a heavy skillet over high heat—cast iron works best if you have it—and sear the meat for about 3 minutes per side until nicely browned. This step might feel extra, but trust me, it seals in those amazing flavors that make the stew taste like it was slow-cooked for hours. Once browned, transfer the meat to your slow cooker along with the carrot slices.

Step 2: Sauté the Aromatics and Peppers

Add a bit more oil to the skillet, then toss in your chopped garlic, sliced onions, and bell peppers. Turn the heat down to medium and cook for 6-7 minutes, stirring constantly at first to prevent the garlic from burning. You want the veggies softened and just starting to caramelize—it builds a beautiful base for the stew. Pour in the white wine, scrape up the browned bits stuck to the pan, and let it simmer for another minute. Then, transfer it all into the slow cooker with the beef.

Step 3: Build the Sauce and Slow Cook

Whisk together the tomato puree, tomato paste, chicken broth, cumin, oregano, bay leaf, and salt in a bowl. Pour this rich sauce over the meat and veggies in the slow cooker. Set it on high and let it work its magic for 6 hours. About 5 ½ hours in, carefully remove the meat and shred it using two forks—it should pull apart effortlessly.

Step 4: Finish with Olives and Vinegar

Once shredded, stir the beef back into the slow cooker along with sliced green olives and a splash of white vinegar. Let it cook for another 30 minutes so the flavors blend perfectly. That sharp tang from the vinegar combined with the salty olives really makes this dish pop—this is a trick I learned from a Cuban abuela, and it’s a game changer!

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

Don’t Skip Browning: It might seem like an extra step, but searing the beef before slow cooking locks in flavor and adds great color.
Use Good Tomatoes: Using quality canned tomato puree makes a huge difference—you want a ripe, robust tomato flavor that’s not too watery.
Shred While Warm: Shred the meat after removing it from the slow cooker but before adding olives and vinegar for easier shredding and better absorption of flavors.
Avoid Overcooking: Check the meat at 5 ½ hours to avoid drying it out—your goal is tender but juicy shredded beef.

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, Cuban beef recipes, easy Cuban dinner, slow cooker beef stew

Garnishes

I always serve this with a generous sprinkle of fresh chopped cilantro and a few lime wedges on the side. The cilantro adds a fresh, herbal brightness and the lime wedge lets everyone add a touch of acidity right before eating, which lifts the dish beautifully.

Side Dishes

Traditional Cuban side dishes are the perfect companions here—I like to serve the ropa vieja with fluffy white rice and black beans. If you want to go all out, fried sweet plantains (tostones or maduros) are incredible for their contrast of sweet and savory. Trust me, your taste buds will thank you!

Creative Ways to Present

For special occasions or dinner parties, I’ve layered the ropa vieja over a bed of yellow rice, garnished with mango salsa for a tropical twist. Another favorite is serving it as a filling for Cuban sandwiches or tacos—your guests will love the variation, and it’s an easy way to change things up!

Make Ahead and Storage

Storing Leftovers

This stew stores beautifully in an airtight container in the fridge for up to 4 days. I find that the flavors actually deepen overnight, so leftovers taste even better the next day. Just make sure to cool it down properly before refrigerating.

Freezing

I freeze leftovers in portion-sized containers for quick meals. It thaws well in the fridge overnight and reheats without losing moisture or flavor. Freezing is perfect if you want to batch cook and have Cuban deliciousness ready anytime.

Reheating

To reheat, gently warm the ropa vieja on the stove over low heat to maintain its tender texture. Add a splash of broth or water if it looks dry. You can also microwave it covered, stirring halfway through for even heating, but stovetop reheating preserves the best texture.

FAQs

Can I use a different cut of beef for Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe?

Absolutely! While London broil or chuck roast work best because they shred easily, you can also use flank steak or brisket. Just adjust cooking time if needed to ensure the meat becomes tender enough to shred.
What can I serve with this Cuban shredded beef stew?

Traditional sides include white rice and black beans. Fried plantains, a simple green salad, or Cuban-style yuca are fantastic additions to round out the meal.
Can I make this recipe in an Instant Pot instead of a slow cooker?

Yes! You can adapt this recipe to the Instant Pot by browning the meat using the sauté function then pressure cooking on high for about 60 minutes. Remember to naturally release pressure for best results.
How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days or freeze in portions. Reheat gently on the stove or microwave, adding a bit of broth if it’s dry.
Do I have to use olives and vinegar?

While not absolutely necessary, the green olives and vinegar add that authentic tangy and salty depth that really makes the dish pop. I recommend including them if you want the full Cuban experience.

Final Thoughts

Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe has become one of my favorite dishes to share with friends and family. It’s the perfect mix of hearty, flavorful, and easy—plus it fills your home with the most amazing aromas. If you’re looking to bring a little Cuban warmth to your table, this recipe is a wonderful place to start. Give it a try, and I promise you’ll be making it again sooner than you think!