Cuban Ropa Vieja, the popular national dish of Cuba, is made with flank steak braised in a flavorful sauce made with bell peppers, onions and briny pimento stuffed olives. It is then shredded into long strands and served over rice. This Ropa Vieja recipe is made effortlessly in the slow cooker/crock pot or Instant Pot.
If you like Cuban recipes as much as I do, take a look at this Mojo Pork recipe and this delicious Cuban Picadillo recipe.
My love for Cuban food runs deep. Growing up Cuban recipes were part of our menu quite often. One of my favorite meals was this hearty beef stew, Ropa Vieja.
This Ropa Vieja recipe requires minimal prep, is made with simple ingredients and delivers lots of flavor! Slow Cooker Ropa Vieja is braised low and slow with onions, bell peppers and spices in the crock pot. The tender, juicy, melt-in-your-mouth shredded Ropa Vieja beef is definitely loaded with flavor.
What is Cuban Ropa Vieja
Ropa Vieja is one of the most famous dishes of Cuba. It is also known as “Cuba’s National Dish”. Ropa Vieja is a very popular dish in some Caribbean countries like Puerto Rico.
The word Ropa Vieja means “old clothes” in Spanish. Some people say the name refers to the thin strands of braised beef shreds and colorful pepper slices that resembles raggedy old clothes. Whether that is true or not, one thing is certain, this braised beef is rich, full flavored and incredibly delicious!
What Is The Best Cut Of Beef For Ropa Vieja
Traditional Cuban Ropa Vieja is made with flank steak. I know what you are thinking – you want me to cook beef stew low and slow with lean flank steak? Are you out of your mind?
Although a little bit unusual, flank steak is the perfect beef cut for this tasty recipe. Unlike chuck roast, flank steak produces the traditional long strands of shredded beef this dish is known for.
Of course, this crock pot recipe can also be made with beef chuck roast (pot roast), rump roast and brisket. The beef shreds may not be as long but it will still be delicious!
Ropa Vieja Slow Cooker Ingredients
I love using aromatics like carrots and celery for this recipe. These simple ingredients add heartiness and flavor to the dish. Although I don’t use store bought sofrito, the combination of ingredients and spices create the perfect savory mixture of flavors.
- Flank Steak: Although this is the best cut of beef to make this simple Cuban stew, beef chuck roast or rump roast can be used.
- Vegetables: Bell peppers in any color or a combination of colors, yellow or brown onions, carrots, celery, fresh garlic. Some recipes called for pimento peppers which can be used also.
- Canned Tomatoes: This crock pot recipe uses both crushed tomatoes and tomato sauce.
- Oil: I use olive oil. Vegetable, canola and avocado oil can be used.
- White Wine: If you prefer to skip the wine, use broth.
- Broth: I prefer to use chicken broth but beef broth can be used.
- Seasonings: Dried oregano, ground cumin, paprika, all-spice, bay leaves, salt and ground black pepper.
- Pimento Stuffed Olives: Sometimes sold as green Spanish olives.
- Fresh Herbs: Parsley or cilantro.
How To Make Ropa Vieja In The Crockpot
This easy Cuban recipe benefits in flavor from browning the beef before adding it to the slow cooker. No worries, you can easily do this while you are prepping your veggies. The flavors developed from searing the meat far outweighs the 10 minutes spent on this easy task. If you have an Instant Pot with a slow cooker setting, you can brown the meat directly in the pot.
- Cut the flank steak in 2 or 3 pieces so it can fit comfortably in the slow cooker then, season the beef with salt and ground black pepper.
- Heat oil in a skillet and brown the beef on both sides. Transfer the meat to a plate.
- Heat some additional oil and saute the onions and peppers. Add the garlic and cook for about a minute.
- Place the carrots and celery at the bottom of the crock pot, then top with half of the bell peppers and onions. Place the seared flank steak on top of the vegetables and finish by placing the rest of the onions and peppers on top of the beef.
- Pour the the wine, broth, tomatoes and seasonings into the slow cooker and gently mix it to combine. Cover and cook on low heat for 8 hours.
- Remove the beef from the slow cooker and shred the meat into thin and long shreds Return the meat to the crock pot, add the olives, parley or cilantro and season to taste. Cook on low for an additional 20 minutes.
No. Although very similar, pimento peppers come from a smaller, roundish, almost heart shaped sweet red pepper that is very mild and sweet in flavor. Each pepper is about 3 to 4 inches long and 2 to 3 inches wide. They are commonly harvested and canned or bottled.
Ropa Vieja is usually served with white rice. Other traditional Cuban side dishes served alongside this tasty stew are maduros (fried sweet plantains) and black beans.
Absolutely! Make Instant Pot Ropa Vieja in a fraction of the time. Detailed instructions in the recipe card below.
Ropa Vieja Recipe Tips
- If you want an extra boost in flavor, you can add 1 teaspoon of chicken bouillon the last 20 minutes of cooking.
- You can make Instant Pot Ropa Vieja in your Pressure Cooker. Follow the instructions below in the recipe card. After the meat is seared and all the vegetables layered, close the lid and seal the pot. Cook on high pressure for 45 minutes. Let the pressure release naturally for 15 minutes then release the remaining pressure. Open the lid, transfer the meat to a plate and shred the beef. Return the beef to the pot, add the olives set the Instant Pot saute. Saute for 5-8 minutes making sure the beef is submerged in the sauce.
Take A Look At These Other Slow Cooker Recipes
- Potato Corn Chowder
- Slow Cooker Ham
- Slow Cooker Mashed Potatoes
- Chile Colorado
- Pork Chile Verde
- 3-Ingredient Beef Brisket
Follow me on social media for more recipe ideas & inspiration! Pinterest Facebook Instagram My Newsletter
Cuban Ropa Vieja (Slow Cooker Recipe)
Ingredients
- 2 pounds flank steak
- Salt and ground black pepper to taste
- 3 tablespoons vegetable or olive oil (divided)
- 1 large onion, thinly sliced
- 3 bell peppers, seeded and thinly sliced (I used red, green and yellow)
- 6 garlic cloves, minced
- 1 carrot, peeled and cut in half
- 1 celery rib, halved crosswise
- 1/2 cup white wine
- 1 1/4 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon paprika
- 2 bay leaves
- 1 (14-ounces) can crushed tomatoes
- 1 cup pimento-stuffed olives, sliced into thirds
- Chopped cilantro or parsley (I use about 1 – 2 tablespoons)
Instructions
- Cut the flank steak into 2 or 3 large pieces that will fit comfortably in your slow cooker. Season the meat with salt and ground black pepper.
- Heat about 2 tablespoon of oil in a skillet over medium high heat. Working in batches if needed, add the steak and sear the meat on both sides for about 5 -6 minutes or until browned. Transfer the meat to a plate.
- Add the remaining oil to the skillet, the sliced onions and bell peppers and cook for about 5 – 6 minutes or until the vegetables become tender. Lower the heat to medium low and add the garlic. Cook for an additional minute.
- Place the carrots and celery at the bottom of the slow cooker. Place half of the pepper and onions on top. Place the seared flank steak on top of the vegetables and pour the rest of the onion/pepper mixture on top.
- Stir in the wine, broth, tomato paste, crushed tomatoes, oregano, cumin, all-spice, paprika, and bay leaves. Gently mix to combine.
- Cook on low for 8 hours hours or on high for 4.5 to 5 hours until the beef is tender and shreds easily with 2 forks.
- Remove the carrots, celery and bay leaves from the slow cooker. Remove the beef from the slow cooker and using 2 forks, pull apart into thin, long shreds.
- Return the shredded beef into the pot and mix to combine. Add the olives and chopped cilantro or parsley and mix well. Season with salt and ground black pepper to taste and cook on low for an additional 20 minutes. Serve garnished with extra cilantro or parsley if desired.
Chef’s Tips
- If you want an extra boost in flavor, you can add 1 teaspoon of chicken bouillon the last 20 minutes of cooking.
- You can make Instant Pot Ropa Vieja in your Pressure Cooker. Follow the instructions below in the recipe card. After the meat is seared and all the vegetables layered, close the lid and seal the pot. Cook on high pressure for 45 minutes. Let the pressure release naturally for 15 minutes then release the remaining pressure. Open the lid, transfer the meat to a plate and shred the beef. Return the beef to the pot, add the olives set the Instant Pot saute. Saute for 5-8 minutes making sure the beef is submerged in the sauce.
- Recipe adapted from Serious Eats
Nutrition
This post was first published in 2018 and has been updated to provide the reader with additional information. The recipe remains the same.
Selene says
Hi, if I wanted to add Pimientos to this recipe when would be the appropriate time to incorporate them?
Brittany says
Hi. I am just curious if there is a certain kind of white wine you use for this or do you use white cooking wine? Thanks.
Kathy says
Hi Brittany, I don’t use cooking wine (ever). Any wine you would drink works. That being said, if you have a Trader Joe’s close by, their Two Buck Chuck (Charles Shaw) is excellent. I have also try “Winking Owl” for cooking with great success. Winking Owl is sold at Aldis and some Walmarts. Chardonnay, Pinot Grigio and Sauvignon Blanc are good options.