Author note: Ropa Vieja is a traditional Cuban meal of braised tomatoes and beef, generally served on a bed of rice. This recipe is a “stew” version of this meal. It does not use the traditional flank steak, but bite-sized cuts of your favorite stew meat. When making stews and soups, the key to the most flavor is using homemade stock. If you do not have any homemade stock readily available, use a low-sodium store bought stock. If you want to repurpose this meal, remove the meat and bell peppers from the stew and use in tacos, quesadillas or omelets the next day. This stew is freezer friendly. I enjoy serving this meal alongside not only cooked rice, but also black bean puree (click here for recipe)
1 red bell pepper
1 green bell pepper
1/2 cup diced yellow onion
5 garlic cloves, crushed
1 14- ounce can low-sodium diced tomatoes
3 cups low-sodium stock
2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
3 teaspoons cumin
2 pounds your favorite stew meat, cut into bite-sized pieces
1 teaspoon red wine vinegar
1/2 cup chopped fresh cilantro
cooked rice, for serving
tortillas, for serving
Place the peppers, onion, garlic, tomatoes, stock, oregano, salt and cumin into a slow cooker. Stir well.
Add the steak and stir to combine. Cover and cook on low for 6 hours.
Remove the lid and stir in the vinegar and cilantro. Salt to taste. Serve warm with cooked rice and tortillas.
