Cuban Meat Stew (Ropa Vieja) Recipe

Name: Cuban Meat Stew (Ropa Vieja)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs flank steaks, cut in 4 x 5 inch strips; all purpose adobo seasoning; 3 tablespoons olive oil; 6 cloves garlic, minced; 2 1/2 cups finely diced onions; 1 1/2 cups finely diced green peppers; 1/4 teaspoon ground black pepper; 1 (8 ounce) can spanish style tomato sauce (such as Goya); 1 (6 ounce) jar sofrito sauce (such as Goya); 3 cups water; 1 packet sazon goya with coriander and annatto (again, such as Goya); 1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base); 1 ounce jar capers, rinsed; 10 large pimento-stuffed green olives, sliced

Servings: persons

2 1/2 lbs flank steaks, cut in 4 x 5 inch strips
all purpose adobo seasoning
3 tablespoons olive oil
6 cloves garlic, minced
2 1/2 cups finely diced onions
1 1/2 cups finely diced green peppers
1/4 teaspoon ground black pepper
1 (8 ounce) can spanish style tomato sauce (such as Goya)
1 (6 ounce) jar sofrito sauce (such as Goya)
3 cups water
1 packet sazon goya with coriander and annatto (again, such as Goya)
1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base)
1 ounce jar capers, rinsed
10 large pimento-stuffed green olives, sliced

1
Season steak with Adobo.
2
In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm.
3
Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes.
4
Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes.
5
Stir in the sofrito, water, sazon and bouillon and bring to a boil.
6
Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.
7
Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily.
8
This should take about 1-1/2 hours.
9
You can add more water 1/4 cup at a time if the sauce gets too dry.
10
To serve, shred the meat with 2 forks and mix back into sauce.

1029

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 14 ingredients. The key ingredients include: 2 1/2 lbs flank steaks, cut in 4 x 5 inch strips, all purpose adobo seasoning, 3 tablespoons olive oil, 6 cloves garlic, minced, and more.

Yes, Cuban Meat Stew (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 Meat Stew (Ropa Vieja)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions