Cuban Beef Stew or Ropa Vieja Recipe

Name: Cuban Beef Stew or Ropa Vieja
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs lean boneless round roast; 1 cup cold water; ⅛ cup white wine vinegar; 1 bay leaf; ¼ teaspoon ground cinnamon; 2 whole cloves; 6 annatto seeds; ¼ cup olive oil; ⅔ cup sliced white onion; 1 tablespoon minced garlic; ½ cup italian sweet pepper, cut into thin strips; 1 cup chopped ripe tomatoes or 1 (14 ounce) can plum tomatoes, slightly drained; ¼ cup julienned carrot; 1 teaspoon ground red pepper; 3 tablespoons chopped fresh cilantro; ½ teaspoon sea salt

Servings: persons

3 lbs lean boneless round roast
1 cup cold water
⅛ cup white wine vinegar
1 bay leaf
¼ teaspoon ground cinnamon
2 whole cloves
6 annatto seeds
¼ cup olive oil
⅔ cup sliced white onion
1 tablespoon minced garlic
½ cup italian sweet pepper, cut into thin strips
1 cup chopped ripe tomatoes or 1 (14 ounce) can plum tomatoes, slightly drained
¼ cup julienned carrot
1 teaspoon ground red pepper
3 tablespoons chopped fresh cilantro
½ teaspoon sea salt

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
Saute the onions for 2 minutes, stirring often.
8
Add the garlic and sweet pepper strips.
9
Saute 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.
13
Cover.
14
Strain the meat cooking liquid into the tomato-based sauce, and discard spices.
15
Simmer sauce for 15 minutes.
16
Shred the beef using forks.
17
Stir beef into sauce and simmer for 10 minutes, stirring often.
18
Transfer to a warm serving bowl and serve.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 lbs lean boneless round roast, 1 cup cold water, ⅛ cup white wine vinegar, 1 bay leaf, and more.

Yes, Cuban Beef Stew or Ropa Vieja falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cuban Beef Stew or Ropa Vieja

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions