Let this Cuban Ropa Vieja recipe spice up your mealtime! It combines flank steak, bacon, and bell peppers, creating a Cuban beef stew that’s as flavorful as it is colorful.
The more traditional version of Ropa Vieja typically follows a similar cooking method but calls for shredding the beef once it’s tender and returning it to the pot. I prefer a little more textural variety in my meals, so I adjusted the Cuban beef stew recipe and method to make a hearty stew.
It’s a cinch to make this skirt steak stew, and it just requires a bit of prep work and about 20 minutes of active cooking time.
Table of Contents
What is Ropa Vieja?
Ropa Vieja, which translates to “old clothes” in Spanish, is a popular Cuban dish known for its rich flavor and tender, shredded beef. The name comes from the appearance of the cooked meat, which resembles tattered, old clothes.
It’s a traditional stew made from flank or skirt steak that is cooked until it’s easily shredded, then simmered with a variety of ingredients like onions, bell peppers, tomatoes, and a mix of spices.
Reasons to Love Ropa Vieja Cuban
- Rich in flavor, Cuban Beef Stew combines spices, vegetables, and beef into a savory, hearty dish that warms the soul.
- It’s a one-pot meal, making cleanup easy and convenient.
- Cuban Beef Stew is perfect for batch cooking—it tastes even better the next day.
Recipe Ingredients
- Bacon: The smoky, savory taste and crispy texture of bacon add a deep richness that flavors the entire stew.
- Tomato Paste: This concentrated form of tomatoes delivers a rich, umami flavor.
- Cumin: Cumin lends a warm, earthy taste with a slightly spicy edge, which is essential for authenticating the Cuban profile of the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Red Wine for White Wine: Swap the white wine for red wine to deepen the stew’s flavor profile with a richer, more robust taste.
- Beef Broth for Chicken Broth: Utilize beef broth instead of chicken broth to enrich the stew with a stronger, more harmonious beef flavor.
How to Make Cuban Ropa Vieja
Step #1: Heat a 6-quart or larger Dutch oven (or other heavy-bottomed pot) on a burner over medium-high heat. Add the bacon and cook for about 5 minutes, until the fat has rendered and the bacon is cooked. Remove the bacon pieces with a slotted spoon and set aside on a plate.
Step #2: Season the sliced steak with salt and pepper. Working in batches, add steak to the hot Dutch oven in a single layer and cook until browned on both sides, about 6 minutes. Transfer to a plate and repeat with the remaining steak pieces.
Step #3: Add the onion and peppers and cook for about 4 minutes, until soft. Add the cumin, thyme, oregano, garlic, bay leaf, and tomato paste and cook for a further 3 minutes.
Step #4: Pour in the wine and use a wooden spoon to scrape up the fond from the bottom of the pot as it deglazes. Return the bacon and steak to the pot.
Step #5: Add the stock and tomatoes and continue to cook over medium-high heat until the contents come to a boil. Reduce the heat to medium-low, cover, and let cook for 2 hours or until the steak is tender.
Step #6: Stir in the olives, pimientos, and vinegar. Let cook uncovered for a further 30 minutes, then taste and add salt as needed. Serve topped with fresh cilantro.
Expert Tips
- Properly Render the Bacon: Take your time rendering the bacon to achieve a crisp texture and fully release the fat, which adds a smoky depth to the stew’s base.
- Sear the Steak Thoroughly: Make sure the pot is hot enough before adding the steak pieces to sear. A proper sear not only enhances the meat’s flavor but also locks in juices, making the beef more succulent.
- Use Forks for Shredding Beef: When preparing Ropa Vieja, if you want to make the traditional way, after the beef is tender and cooked, use two forks to shred the meat. This method yields perfectly sized, fluffy strands of beef that soak up the stew’s flavors effectively.
Frequently Asked Questions
Serve this savory stew with white rice, black beans, and fried sweet plantains for a complete meal. Don’t forget to top the ropa with something briny to enhance the flavors.
For Ropa Vieja, the best cuts are flank steak or skirt steak because they shred beautifully and absorb flavors. If unavailable, chuck roast can also be used as it becomes tender and flavorful when cooked slowly.
Storage Info
To store Cuban Ropa Vieja, place it in an airtight container in the fridge for up to 3-4 days. To freeze, place it in sealed containers or heavy-duty freezer bags for up to 3 months.
Thaw in the refrigerator overnight when ready to eat. Reheat on the stove over medium heat, stirring occasionally until hot, or microwave in a suitable container, stirring at intervals to ensure even heating.
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Cuban Ropa Vieja Recipe
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Ingredients
- 6 oz. bacon - roughly chopped
- 2 lb. flank steak - cut into 1 ½ inch strips
- Kosher salt and black pepper - to taste
- 1 medium yellow onion - thinly sliced
- 1 red bell pepper - thinly sliced
- 1 green bell pepper - thinly sliced
- 1 tbsp. cumin
- 1 tbsp. dried thyme
- 1 tbsp. dried oregano
- 5 cloves garlic - finely chopped
- 1 bay leaf
- 6 oz. tomato paste
- 1/2 cup dry white wine
- 2 cups reduced sodium chicken broth
- 1 16- oz. can whole peeled tomatoes
- 1/2 cup halved - pitted green olives
- 1/3 cup sliced jarred pimiento peppers
- 1 tablespoon white wine vinegar
- 1/4 cup roughly chopped cilantro
Instructions
- Heat a 6-quart or larger Dutch oven (or other heavy-bottomed pot) on a burner over medium-high heat. Add the bacon and cook for about 5 minutes, until the fat has rendered and the bacon is cooked. Remove the bacon pieces with a slotted spoon and set aside on a plate.
- Season the sliced steak with salt and pepper. Working in batches, add steak to the hot Dutch oven in a single layer and cook until browned on both sides, about 6 minutes. Transfer to a plate and repeat with the remaining steak pieces.
- Add the onion and peppers and cook for about 4 minutes, until soft. Add the cumin, thyme, oregano, garlic, bay leaf, and tomato paste and cook for a further 3 minutes.
- Pour in the wine and use a wooden spoon to scrape up the fond from the bottom of the pot as it deglazes. Return the bacon and steak to the pot.
- Add the stock and tomatoes and continue to cook over medium-high heat until the contents come to a boil. Reduce the heat to medium-low, cover, and let cook for 2 hours or until the steak is tender.
- Stir in the olives, pimientos, and vinegar. Let cook uncovered for a further 30 minutes, then taste and add salt as needed. Serve topped with fresh cilantro.
NOTES
Nutrition
Excellent soup. Guests always ask for the recipe. Freezes well too.
Hi, I’m stopping by from your SITS tribe – and I also love sci-fi and travel. 🙂 This recipe looks amazing! I’m looking forward to reading more of your recipes!
Hi, Lisa! Thanks so much for checking out my recipes – I was just checking yours out earlier this morning and they look delicious!