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Authentic Cuban Ropa Vieja Recipe | Traditional Shredded Beef Stew

A classic Cuban shredded beef stew with peppers, onions, tomato, and wine, finished with olives, brine, and vinegar for bright, briny depth. Slow-braised until tender, it tastes even better the next day.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 servings

Ingredients
  

Ingredients

  • 2.5 to 3 pounds beef chuck roast (or flank steak), trimmed and cut into 3 large pieces
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 1 large yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 5 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (optional)
  • 1 bay leaf
  • 1 cup dry white wine
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup low-sodium beef broth
  • 1/2 cup pitted Spanish green olives, halved
  • 1 tablespoon olive brine
  • 2 tablespoons capers, rinsed (optional)
  • 2 tablespoons chopped fresh cilantro or flat-leaf parsley
  • 1 tablespoon red wine vinegar or sherry vinegar
  • White rice, for serving
  • Sweet fried plantains (maduros) or tostones, for serving
  • Black beans, for serving

Instructions
 

Instructions

  • Pat the beef dry and season all over with kosher salt and black pepper.
  • Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering.
  • Sear the beef on all sides until deeply browned, about 8 to 10 minutes total, then transfer to a plate.
  • Add the sliced onion and bell peppers with a pinch of salt and cook, stirring, until softened and lightly caramelized at the edges, 8 to 10 minutes.
  • Stir in the minced garlic, cumin, oregano, and smoked paprika and cook for 1 minute until fragrant.
  • Pour in the white wine and scrape up any browned bits from the bottom of the pot.
  • Add the crushed tomatoes, beef broth, and bay leaf, stir, and bring to a gentle simmer.
  • Nestle the seared beef and any juices back into the pot, cover, and cook at a gentle simmer over low heat for 2.5 to 3 hours, turning the pieces halfway, until the beef shreds easily with a fork.
  • Transfer the beef to a board and shred into long strands, discarding excess fat.
  • Simmer the sauce uncovered for 10 to 15 minutes to thicken slightly.
  • Return the shredded beef to the pot, stir in the olives and olive brine, and capers if using, and simmer for 5 minutes to meld flavors.
  • Stir in vinegar to taste, adjust salt and pepper, and finish with chopped cilantro or parsley.
  • Serve hot over white rice with sweet plantains and black beans.

Notes

Alternatively bake covered at 300°F (150°C) for 2.5 to 3 hours or use a slow cooker on Low for 7–8 hours. For faster results, pressure cook on High for 45–55 minutes with natural release after searing and sautéing. Flavor improves overnight; refrigerate up to 4 days or freeze up to 3 months. Brighten leftovers with a splash of vinegar or olive brine. Add cubed potatoes in the last 30 minutes for a heartier stew, or omit wine and substitute extra beef broth plus 1 tablespoon red wine vinegar.