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Slow Cooker Ropa Vieja (Cuban Shredded Beef Stew)

Slow Cooker 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 teaspoon cumin
  • 8 ounces tomato sauce
  • 1/4 cup dry red wine optional
  • 1 cup 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
  • 1/3 cup jarred roasted red peppers, sliced
  • salt and pepper, to taste

Instructions

Slow Cooker Instructions

  1. Season the beef with 1 teaspoon of adobo seasoning.

  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, sazon, oregano, cumin, tomato sauce, red wine, beef broth, bay leaves, beef bouillon and olives into the slow cooker insert. Stir it together.

  4. Place the roast into the liquid.

  5. Cook the roast on low for 8 hours or high for 4. When the roast is done, pull it out of the sauce and shred with a 2 forks.
  6. Remove the bay leaves. Add the sliced roasted red peppers and cilantro into the sauce.

  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 1 teaspoon of adobo seasoning.

  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.

  3. Add the sofrito, sazon, oregano, cumin, tomato sauce into the IP with the beef. Stir to combine.

  4. Add the red wine, beef broth, bay leaves, beef bouillon and olives into the IP, and stir.

  5. Put the lid on the instant pot and lock into place. Set the timer on manual/high for 35 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, and toss in the sliced red peppers and cilantro. Taste for seasoning, and adjust as needed. Serve hot.