Ropa Vieja Recipe

Name: Ropa Vieja
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless beef chuck stew meat; 2 teaspoons dried oregano; 2 teaspoons ground cumin; Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 1 14 -ounce can whole tomatoes; 2 carrots, cut into 1-inch pieces; 1 large onion, halved and sliced; 3 tablespoons tomato paste; 4 cloves garlic; 2 crushed, 2 minced; 1 bay leaf; 1 green bell pepper, sliced; 1 red or yellow bell pepper, sliced; 1/2 cup halved pimiento-stuffed Spanish olives; 1/2 cup chopped fresh parsley; Crusty bread, for serving (optional)

Servings: persons

1 1/2 pounds boneless beef chuck stew meat
2 teaspoons dried oregano
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 14 -ounce can whole tomatoes
2 carrots, cut into 1-inch pieces
1 large onion, halved and sliced
3 tablespoons tomato paste
4 cloves garlic; 2 crushed, 2 minced
1 bay leaf
1 green bell pepper, sliced
1 red or yellow bell pepper, sliced
1/2 cup halved pimiento-stuffed Spanish olives
1/2 cup chopped fresh parsley
Crusty bread, for serving (optional)

1
Pat the meat dry, then season all over with the oregano, cumin and a generous amount of salt and pepper.
2
Heat 2 tablespoons olive oil in a 6-quart pressure cooker over medium-high heat.
3
Add the meat and sear on all sides, about 5 minutes.
4
Add the tomatoes, carrots, onion, tomato paste, crushed garlic, bay leaf and 1 1/4 cups water.
5
Lock the lid in place, increase the heat to high and bring the cooker to high pressure.
6
Lower the heat to maintain high pressure and cook 18 minutes.
7
Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions.
8
Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat.
9
Add the bell peppers, season with salt and pepper and cook until soft, about 10 minutes.
10
Carefully remove the pressure-cooker lid.
11
Discard the bay leaf, then transfer the meat mixture to a bowl and shred the meat into thin rope-like pieces with a fork.
12
Add the peppers, olives, parsley and minced garlic.
13
Season with salt and pepper.
14
Serve with bread, if desired.
15
Photograph by Kana Okada

608

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: 1 1/2 pounds boneless beef chuck stew meat, 2 teaspoons dried oregano, 2 teaspoons ground cumin, Kosher salt and freshly ground pepper, and more.

Yes, 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!

Ropa Vieja

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions