Ropa Vieja (Shredded Beef Stew)

Ropa Vieja (Shredded Beef Stew)


2 lbs beef flank steak

1 tbsp vegetable oil

1 cup beef broth

1 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 bay leaf

1 small onion (sliced)

1 green bell pepper (seeded and sliced into strips)

3 garlic cloves (chopped)

1 tsp ground cumin

1 tsp fresh cilantro (chopped)

1 tbsp white vinegar

2 tbsp olive oil


In a large skillet, add the vegetable oil and heat over medium-high. Add the flank steak and brown each side for about 3-4 minutes each.

Place the steak into a slow cooker, add the tomato sauce, beef broth, tomato paste, bell pepper, onion, garlic, cilantro, cumin, bay leaf, vinegar and olive oil. Mix and stir well all ingredients. Cover the slow cooker and cook on high for 3½ to 4 hours, or, you can set it up on low, and cook for about 10 hours.

Before serving, let the meat cool down enough to handle, and shred it with two forks into thin slices. Pour some of the sauce over the meat and serve with white rice and fried sweet plantain.

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