ropa vieja-plated

Ropa Vieja

Cuban Beef Stew

Course Main Course
Cuisine Latin American/Caribbean
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 6 servings
Calories 380 kcal


  • 2 lbs skirt steak
  • 1 medium onion, quartered
  • 1 garlic clove, smashed
  • 2 bay leaves
  • 1 large onion, sliced julienne
  • 1 green bell pepper, sliced julienne
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1/2 tsp oregano
  • 1 tbsp Spanish paprika
  • 1/2 cup tomato paste
  • 2 bay leaves
  • 1/4 cup manzanilla olives
  • 1/2 cup red wine
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups reserved cooking liquid


Preparing the Meat

  1. On medium-high heat, brown the steak on both sides before removing it and placing it in another pot.

  2. Cover the steak with water and add in the quartered onion, smashed garlic clove, and bay leaves

  3. Bring to a boil, cover, reduce heat, and simmer until beef is tender - about 1 1/2 hours

  4. Shred the beef 

  5. Reserve all the cooking liquid so that you have as much as you may need to obtain the consistency you'd like.

Preparing the Sauce

  1. In the same pot in which you browned your meat, saute the sliced onion, pepper, garlic, and oregano in olive oil until peppers are soft

  2. Add tomato paste, olives, paprika, reserved cooking liquid, red wine, and bay leaves

  3. Add shredded beef and cook for 15 minutes over medium heat. Season with salt and pepper to taste.

  4. Serve over cooked white rice or cauliflower rice. Garnish with peas and pimientos if desired.