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Savory Cuban Ropa Vieja Recipe Easy Tender Shredded Beef Dinner

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A soulful, hearty Cuban shredded beef dish slow-cooked in a tangy tomato sauce with smoky peppers and aromatic spices, perfect for family dinners and potlucks.

Ingredients

Scale
  • 3 lbs beef chuck roast
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 medium green bell pepper, sliced
  • 1 medium red bell pepper, sliced
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1/2 cup dry white wine (optional)
  • 1/2 cup green olives, sliced
  • 2 tbsp capers
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh cilantro or parsley for garnish

Instructions

  1. Trim excess fat from the chuck roast and pat dry with paper towels (about 5 minutes).
  2. Heat olive oil over medium-high heat in a Dutch oven. Brown the beef on all sides, about 4-5 minutes per side. Remove and set aside (10-12 minutes).
  3. In the same pot, sauté sliced onions and bell peppers until softened, about 5 minutes. Add minced garlic and cook for another minute (6 minutes total).
  4. Stir in crushed tomatoes and tomato paste; simmer for 2-3 minutes to blend flavors.
  5. Deglaze the pot with white wine or vinegar, scraping up browned bits. Let reduce by half, about 4 minutes.
  6. Return the beef to the pot. Add beef broth, olives, capers, cumin, oregano, bay leaves, salt, and pepper. Stir gently.
  7. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until beef is fork-tender, adding broth if needed.
  8. Remove beef and shred with two forks. Return shredded beef to the pot and stir to coat with sauce.
  9. Simmer uncovered for 10 minutes to thicken sauce. Adjust seasoning as needed.
  10. Garnish with fresh cilantro or parsley and serve hot with white rice, black beans, and optional fried plantains.

Notes

Brown the beef before simmering to enhance flavor and color. Shred the beef while still warm for easier shredding. If sauce is too tangy, add a pinch of sugar. Slow cooker option: brown meat first, then cook on low for 6-8 hours.

Nutrition

Keywords: Cuban ropa vieja, shredded beef, slow cooked beef, Cuban dinner, tender beef recipe, easy Cuban recipe, beef chuck roast, savory beef stew

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