Description
Slow Cooker Ropa Vieja is a classic Cuban dish featuring tender shredded beef cooked slowly with bell peppers, tomatoes, olives, and aromatic spices. This comforting stew is easy to prepare in a slow cooker, making it perfect for a hearty family meal served alongside rice and black beans.
Ingredients
Scale
Meat and Oil
- 1 tablespoon canola oil
- 2 pounds London broil or boneless chuck roast (flank steak or brisket also work well)
Vegetables
- 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 Spices
- 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
Additional Flavorings
- 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 the canola oil in a heavy, preferably cast iron skillet, over high heat. Brown the meat for about 3 minutes per side to develop a rich crust. Once browned, transfer the meat to the bowl of your slow cooker and add the sliced carrot.
- Sauté Vegetables: Add a tablespoon of oil to the same skillet along with the chopped garlic, halved and thinly sliced onion, Cubanelle or green bell pepper, and red bell pepper. Reduce the heat to medium and cook for 6-7 minutes until the vegetables are softened and starting to caramelize. Stir constantly for the first minute to prevent the garlic from browning.
- Deglaze and Transfer Vegetables: Pour in the white wine and simmer for about one minute, stirring and scraping the browned bits from the bottom of the pan to incorporate all the flavors. Transfer this vegetable mixture to the slow cooker over the meat and carrot.
- Prepare Sauce and Cook: In a medium bowl, whisk together the tomato puree, tomato paste, low-salt chicken broth, ground cumin, dried oregano, bay leaf, and 2 teaspoons salt. Pour this sauce evenly over the meat and vegetables in the slow cooker. Cover and cook on high for 6 hours.
- Shred Meat and Add Final Ingredients: After about 5 1/2 hours, remove the meat from the slow cooker. Using two forks, shred the meat into bite-sized pieces. Return the shredded meat to the slow cooker and stir in the sliced green olives and white vinegar. Continue cooking for an additional 30 minutes to meld the flavors.
- Serve: Spoon the ropa vieja onto plates and garnish with freshly chopped cilantro and lime wedges. Traditional accompaniments include white rice and black beans for a complete Cuban-style meal.
Notes
- This delicious stew of tender shredded beef, bell peppers, tomatoes, olives, and spices is Cuba’s national dish and perfectly suited for slow cooking.
- Serving suggestions include white rice, black beans, and/or fried plantains to complement the rich flavors of the dish.
- Browning the meat and vegetables enhances the depth of flavor in the final stew.
- If you prefer a slightly spicier version, consider adding a pinch of crushed red pepper flakes during the sautéing step.
- Using a heavy skillet like cast iron for browning helps achieve better caramelization and flavor development.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 346
- Sugar: 13.3 g
- Sodium: 340.1 mg
- Fat: 11.8 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: approx. 9.2 g
- Trans Fat: 0 g
- Carbohydrates: 26.6 g
- Fiber: 6.2 g
- Protein: 35.1 g
- Cholesterol: 89.2 mg
