Authentic Cuban Ropa Vieja Recipe – Traditional Shredded Beef Stew

Cuban Ropa Vieja – Cuban Ropa Vieja is one of Cuba’s most beloved and traditional dishes, translating literally to “old clothes” in Spanish — a name that humorously describes the shredded appearance of the beef once it’s been slow-cooked to perfection. Despite its humble name, this dish is rich, comforting, and bursting with layered flavors that capture the heart of Caribbean cuisine. The tender strands of beef simmer in a savory tomato-based sauce, enhanced with bell peppers, onions, garlic, and aromatic spices like cumin and oregano.

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Recipe Overview

• Cuisine: Cuban, Latin American

• Course: Main Course

• Servings: 6

• Calories: ~420 kcal per serving

• Prep Time: 20 minutes

• Active Time: 20 minutes

• Resting Time: 10 minutes

• Total Time: 3 hours 30 minutes

Nutrition

Equipment

• Large Dutch oven or heavy pot

• Tongs

• Cutting board and knife

• Wooden spoon

• Mixing bowls

• Measuring cups and spoons

Ingredients

• 2 pounds flank steak (or skirt steak)

• 2 tablespoons olive oil

• 1 large onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 red bell pepper, thinly sliced

• 4 cloves garlic, minced

• 1 (14-ounce) can crushed tomatoes

• 2 tablespoons tomato paste

• 1 cup beef broth

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika

• 2 bay leaves

• ½ teaspoon black pepper

• Salt, to taste

• ½ cup green olives, sliced

• 2 tablespoons capers (optional)

• ¼ cup fresh cilantro or parsley, chopped

• Juice of ½ lime

Instructions

Step 1: Prepare and Sear the Beef

Start by patting the flank steak dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the steak and sear on both sides until deeply browned, about 3–4 minutes per side. This step locks in flavor and creates a rich base for the stew. Remove the steak and set aside.

Step 2: Sauté Aromatics

In the same pot, add sliced onions and bell peppers. Sauté for 4–5 minutes until softened and slightly caramelized. Stir in minced garlic and cook for another 30 seconds, releasing its aroma.

Step 3: Build the Sauce

Add crushed tomatoes, tomato paste, and beef broth to the pot. Stir in cumin, oregano, smoked paprika, bay leaves, salt, and pepper. Mix well, scraping the browned bits from the bottom of the pan—these add incredible depth of flavor.

Step 4: Simmer the Beef

Return the seared beef to the pot, submerging it in the sauce. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Allow it to cook slowly for about 2½ to 3 hours, or until the beef becomes tender enough to shred easily with a fork.

Step 5: Shred the Beef

Once the beef is cooked, remove it from the pot and shred it into fine strands using two forks. Discard any excess fat or connective tissue. Return the shredded beef to the pot and stir it into the sauce, letting it absorb all the rich, tangy flavors.

Step 6: Add Finishing Touches

Add sliced green olives, capers, and lime juice. Stir to combine and simmer uncovered for another 10 minutes, allowing the sauce to thicken and flavors to meld beautifully.

Step 7: Garnish and Serve

Sprinkle with fresh chopped cilantro or parsley before serving. Pair your Cuban Ropa Vieja with steamed white rice, fried sweet plantains (maduros), or black beans for an authentic Cuban dining experience.

Tips for the Perfect Ropa Vieja

1. Choose the Right Cut of Beef: Flank steak or brisket works best because of their ability to shred nicely after slow cooking.

2. Low and Slow Cooking: This dish thrives on time. The longer the beef simmers, the more flavorful and tender it becomes.

3. Add Depth with Wine: Some traditional versions include a splash of dry white wine or sherry for added richness.

4. Customize Heat: For a spicier version, add a pinch of red pepper flakes or diced jalapeños.

5. Meal Prep Friendly: Ropa Vieja tastes even better the next day as the flavors continue to develop. Store in the fridge for up to 4 days or freeze for 3 months.

Why You’ll Love This Recipe

• Authentic Cuban flavor made easy at home.

• High in protein and incredibly satisfying.

• Meal-prep and freezer-friendly for busy days.

• Balanced blend of savory, tangy, and slightly sweet notes.

Conclusion

Cuban Ropa Vieja is more than just a recipe — it’s a cultural icon that tells the story of tradition, resourcefulness, and flavor. Its roots trace back to Spanish settlers, yet its evolution in Cuban kitchens makes it uniquely Caribbean. The slow-cooked beef, tender vegetables, and balanced spices create a dish that’s comforting, nourishing, and irresistibly aromatic.