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4.6 from 57 votes

Cuban Ropa Vieja Recipe

Let this Cuban Ropa Vieja recipe spice up your mealtime! It combines flank steak, bacon, and bell peppers, creating a Cuban beef stew that's as flavorful as it is colorful.

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
3 hrs
Servings: 6
Calories: 454 kcal
Course: Soup
Cuisine: Cuban

Ingredients

  • 6 oz. Bacon roughly chopped
  • 2 lb. flank steak cut into 1 1/2 inch strips
  • kosher salt and black pepper to taste
  • 1 medium yellow onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 tbsp. cumin
  • 1 tbsp. dried thyme
  • 1 tbsp. dried oregano
  • 5 cloves garlic finely chopped
  • 1 bay leaf
  • 6 oz. tomato paste
  • 1/2 cup dry white wine
  • 2 cups reduced sodium chicken broth
  • 1 16- oz. can whole peeled tomatoes
  • 1/2 cup halved pitted green olives
  • 1/3 cup sliced jarred pimiento peppers
  • 1 tablespoon white wine vinegar
  • 1/4 cup roughly chopped cilantro

Instructions

    Cup of Yum
  1. Heat a 6-quart or larger Dutch oven (or other heavy-bottomed pot) on a burner over medium-high heat. Add the bacon and cook for about 5 minutes, until the fat has rendered and the bacon is cooked. Remove the bacon pieces with a slotted spoon and set aside on a plate.
  2. Season the sliced steak with salt and pepper. Working in batches, add steak to the hot Dutch oven in a single layer and cook until browned on both sides, about 6 minutes. Transfer to a plate and repeat with the remaining steak pieces.
  3. Add the onion and peppers and cook for about 4 minutes, until soft. Add the cumin, thyme, oregano, garlic, bay leaf, and tomato paste and cook for a further 3 minutes.
  4. Pour in the wine and use a wooden spoon to scrape up the fond from the bottom of the pot as it deglazes. Return the bacon and steak to the pot.
  5. Add the stock and tomatoes and continue to cook over medium-high heat until the contents come to a boil. Reduce the heat to medium-low, cover, and let cook for 2 hours or until the steak is tender.
  6. Stir in the olives, pimientos, and vinegar. Let cook uncovered for a further 30 minutes, then taste and add salt as needed. Serve topped with fresh cilantro.

Notes

  • To store Cuban Ropa Vieja, place it in an airtight container in the fridge for up to 3-4 days. To freeze, place it in sealed containers or heavy-duty freezer bags for up to 3 months.
  • Thaw in the refrigerator overnight when ready to eat. Reheat on the stove over medium heat, stirring occasionally until hot, or microwave in a suitable container, stirring at intervals to ensure even heating.

Nutrition Information

Serving 1serving Calories 454kcal (23%) Carbohydrates 21g (7%) Protein 41g (82%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.04g Cholesterol 109mg (36%) Sodium 818mg (34%) Potassium 1330mg (38%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 1772IU (35%) Vitamin C 70mg (78%) Calcium 201mg (20%) Iron 10mg (56%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 454

% Daily Value*

Serving 1serving
Calories 454kcal 23%
Carbohydrates 21g 7%
Protein 41g 82%
Fat 22g 34%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Trans Fat 0.04g 2%
Cholesterol 109mg 36%
Sodium 818mg 34%
Potassium 1330mg 28%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 1772IU 35%
Vitamin C 70mg 78%
Calcium 201mg 20%
Iron 10mg 56%

* Percent Daily Values are based on a 2,000 calorie diet.