Cuban Ropa Vieja Stew (2024)

4.6 from 19 votes

Course: Soups & Stews

Cuisine: Cuban

Diet: Gluten Free, Dairy Free

Prep Time: 10 minutes mins

Cook Time: 2 hours hrs 50 minutes mins

Total Time: 3 hours hrs

Author: Linda

• ▢ 6 oz. bacon - roughly chopped
• ▢ 2 lb. flank steak - cut into 1 ½ 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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

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.