Cuban Beef Stew or Ropa Vieja

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Total Time
3hrs 20mins
Prep
20 mins
Cook
3 hrs

This classic Cuban stew is best served with plain white rice, black beans and fried plantains. Beer or a full-bodied red wine are excellent beverage choices.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 300 degrees.
  2. Cut beef into 1 1/2 inch cubes.
  3. In a heavy bottomed oven-safe 3-4 quart casserole dish, add together the beef cubes, water, vinegar, bay leaf, cinnamon, clove, and annatto seeds.
  4. Over medium heat bring to a simmer.
  5. Cover and braise the meat mixture in the oven for 2 1/2 hours, turning the meat once.
  6. In a large skillet heat the oil over medium heat.
  7. Sauté the onions for 2 minutes, stirring often.
  8. Add the garlic and sweet pepper strips.
  9. Sauté for 1 minute stirring constantly.
  10. Stir in the tomatoes, carrots, cayenne, cilantro and salt.
  11. Bring to a full simmer, reduce heat to low and cook for 15 minutes, stirring often.
  12. With a slotted spoon remove meat and place in a warm bowl. Cover.
  13. Strain the meat cooking liquid into the tomato-based sauce, and discard spices.
  14. Simmer sauce for 15 minutes.
  15. Shred the beef using forks.
  16. Stir beef into sauce and simmer for 10 minutes, stirring often.
  17. Transfer to a warm serving bowl and serve.
Most Helpful

5 5

DiB's, this is very good. It does take a while to make but is worth it. The flavors blend nicely and I like the sweetness of the peppers which offset any burn from the onions. I added 2 chopped jalapenos and a chopped cayenne just because we like more heat, but it would great without. Thanks for posting this one. It's a keeper.