Ropa vieja - Cuban stew

Name: Ropa vieja - Cuban stew
Prep time: 6 h
Cook time: 15 min
Total time: 6 h 15 min
Yield: 4
Cuisine: cuban
Ingredients: 600 gram beef stewing meat; 1 large onion; 4 garlic cloves; 1 large red bell pepper; 2 bay leaves; 1 tablespoon paprika powder; pinch of cayenne pepper; 1 tablespoon oregano; 1 teaspoon cumin; 1 teaspoon crushed black peppercorns; salt to taste; small handful of green olives; dash of dry white wine; 1 tablespoon vinegar; half can of tomatoes (200 gram); rice, beans and banana (plantain) for serving

Ropa vieja, a delicious Cuban stew with spices, peppers and olives. Can be made in a slow cooker or Dutch oven. Serve with rice, beans and banana.

6 hours 15 minutes

4 persons

Main course

Recipe ropa vieja - cuban stew

Made by Véronique

Published at 2020-04-30, this recipe is for 4 persons and takes 6 hours 15 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

6 hours

Time cooking

15 minutes

Total time

6 hours 15 minutes

Preparation – 3 to 6 hours

Peel and finely chop the onion and garlic cloves. Rinse the bell pepper, remove the seeds and chop into small cubes. If you're using a crockpot you can add everything all at once, place the meat on top and let it cook on the lowest setting for about 6 hours.

There's no need to remove any excess fat or muscles from the meat, it will add extra flavour and you can remove it afterwards. If you want to create the stew in a dutch oven, or other heavy bottomed pan, you need to sear the meat on all sides until it's beautiful golden brown first.

Then transfer the meat to a plate and sauté the onion and bell pepper for a few minutes. Add garlic along with spices and then deglaze with a dash of white wine and a tablespoon of vinegar.

Add tomato chunks along with the meat and olives and let it simmer on low heat for about 2,5 to 3 hours.

Finishing the Ropa vieja – 15 minutes

The meat is done when it completely falls apart. Use 2 forks to create pulled beef and remove any excess fat or muscles. Remove the bay leaves and add the pulled beef back into the sauce.

Season with pepper and salt and serve with some rice, beans and fried banana pieces if you like. Garnish with some parsley or coriander, enjoy!