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Slow Cooker Ropa Vieja (Cuban Shredded Beef Stew)

Ropa Vieja (Cuban Shredded Beef Stew)

Course Main Course
Cuisine Cuban
Keyword ropa vieja
Prep Time 10 minutes
Cook Time 8 hours
Servings 6

Ingredients

  • 1 tablespoon olive oil
  • 2 1/2 - 3 lb flank steak or skirt steak
  • 1 tsp Adobo seasoning
  • 2 tbsp sofrito
  • 1 tsp Sazon seasoning
  • 1 teaspoon dried oregano
  • 1 sweet red bell pepper, sliced into strips
  • 1/2 small onion, sliced into half moons
  • 1 teaspoon cumin
  • 8 ounces tomato sauce
  • 1/4 cup dry red wine optional
  • 4 cups low sodium beef broth or stock
  • 2 dried bay leaves
  • 1 cube beef bouillon
  • 2 tablespoons pimento-stuffed olives
  • 2 tbsp fresh cilantro, chopped optional
  • salt and pepper, to taste

Instructions

Stovetop Instructions

  1. Season the beef with adobo, sazon, cumin and oregano.

  2. Heat up a Dutch oven on medium heat and drizzle in the olive oil. Sear the beef on both sides for 2-3 minutes, until it is browned. Take the beef out of the pan and set it aside.

  3. Add a bit more olive oil, the sofrito and tomato sauce into the pot. Stir to combine.

  4. Add the red wine and cook for 3 minutes to allow the alcohol to cook off, making sure to scrape the bottom of the pot to lift the brown bits. That's flavor right there!

  5. Add the beef broth, bay leaves, beef bouillon and olives into the IP, and stir. Bring the liquid to a boil.

  6. Add the beef back into the pot.

  7. Cover the pot, lower the heat to a simmer and cook for 1 hour. You can add more water to the pot if the liquid runs low.

  8. Add the sliced peppers and onions, then cook for another 30-60 minutes, until the beef is tender and easily shreds with a fork. When the meat is done, pull it out of the sauce and shred with a 2 forks.

  9. Remove the bay leaves from the pot. Add the cilantro into the sauce, if using.

  10. Add the shredded beef back into the sauce. Taste for final seasoning, and add salt if needed. Serve hot.

Slow Cooker Instructions

  1. Season the beef with adobo, sazon, cumin and oregano.

  2. Heat up a pan on medium-high heat and drizzle in the olive oil. Sear the beef on both sides for 2-3 minutes, until it is browned. Take the beef out of the pan and set it aside.

  3. Add the sofrito, tomato sauce, red wine, beef broth, bay leaves, beef bouillon , peppers, onion, and olives into the slow cooker insert. Stir it together.

  4. Place the beef into the slow cooker.

  5. Cook on low for 8 hours or high for 4. When the meat is done, pull it out of the sauce and shred with a 2 forks.

  6. Remove the bay leaves. Add the cilantro into the sauce, if using.

  7. Add the shredded beef back into the sauce. Taste for final seasoning, and add salt if needed. Serve hot.

Instant Pot Instructions

  1. Season the beef with adobo, sazon, cumin and oregano.

  2. Set the Instant Pot on the "Saute" setting, and drizzle in the olive oil. Sear the beef on both sides for 2-3 minutes, until it is browned. Set aside.

  3. Add the sofrito and tomato sauce into the IP. Stir to combine.

  4. Add the red wine, beef broth, bay leaves, beef bouillon and olives into the IP, and stir. Add the beef back into the pot, along with the sliced peppers and onions.

  5. Put the lid on the instant pot and lock into place. Set the timer on meat/stew for 45 minutes.

  6. Once the timer goes off, let the instant pot pressure release naturally for 15-20 minutes.

  7. Remove the lid, and shred the beef with 2 forks. Add the shredded beef back into the sauce, put the lid on the instant pot and lock into place. Set the timer on meat/stew for 30 minutes.

  8. Once the timer goes off, let the instant pot pressure release naturally for 15-20 minutes. Add the cilantro into the sauce, if using. Taste for seasoning, and adjust as needed. Remove the bay leaves, and serve hot.