A slow cooked Cuban "Beef Stew". A great way to have a hot dinner on the table with little fuss. Serve over rice or with tortillas for an easy dinner.
- 2 lbs beef flank steak
- 1 tablespoon vegetable oil
- 1 cup beef broth
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 small onion, sliced
- 1 green bell pepper, seeded and sliced into strips
- 2 garlic cloves, chopped
- 1 teaspoon fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- Heat vegetable oil in a large skillet over medium-high heat.
- Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker.
- In a large bowl, mix together the beef broth, tomato sauce, tomato paste, onion, bell pepper, garlic, cilantro, olive oil and vinegar.
- Stir until well blended.
- Pour over flank steak in slow cooker.
- Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
- When ready to serve, shred meat and serve with tortillas or rice.
- If freezing ahead: Don't brown the meat, just put ingredients in a ziploc bag and place in freezer, flattened. (I like to fit it into a bowl that will fit into the crockpot, but you don't have to.
- To cook from frozen: Thaw in refrigerator if desired (or put in frozen). Cook as directed above. If cooking from frozen add time for thawing.
I just made this today and the only thing I did differently was to add 2 packets of Goya Sazon. it is fabulous! Really tasty!
yummy!! first time trying this, it was very good, I did add more garlic and a bay leaf!! The leftovers tasted even better, I didn't have beef broth, so I used chicken broth!!!
This was the BEST recipe, and so easy! Very authentic too. The first time I had ropa veija was in a Cuban restaurant in Coconut Grove in Miami--awesome! I made very few changes--it's important to let the meat come to room temperature before you pan sear it (I added a little sea salt and cracked pepper before searing, and did about 3 mins a side). I put the meat in the crockpot, then lightly tossed the garlic, onion, pepper, tomato sauce and used half a can of tomato paste (instead of a whole can) in the same pan with the cumin to combine it before pouring it on top of the meat. I added extra cumin (about an additional 2 teaspoons) and doubled the garlic because we like it, and I added one can of petite diced tomatoes to the mix because when I have this dish in restaurants it includes pieces of tomato throughout. I added additional fresh cilantro because we like it (about 3 Tablespoons altogether) and cooked it for 8 hours on low in the crock pot. I served this as they do in Cuban restaurants with white rice, low sodium black beans seasoned with sauteed onion and garlic, splash of wine and oregano (from the Goya can recipe), lime wedges, sweet plaintains, and tortillas and included additional chopped cilantro on the side for those who like it. Will definitely be making this again--made for a wonderful Sunday dinner and had yummy leftovers as well. Note: I updated this rating to indicate that using 1/2 a can of tomato paste was an improvement, especially since I add a can of chopped diced tomatoes as well.