Cuban Meat Stew (Ropa Vieja) Recipe 🍲

Overview:

Preparation Time: 10 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: Approximately 6

Description:

Delight your taste buds with this flavorful Cuban Meat Stew, also known as Ropa Vieja. Originating from the Caribbean, this dish offers a delightful fusion of savory flavors that will transport you to the sunny shores of the islands. Best served with a side of rice, salad, or crusty bread, this stew is not only delicious but also incredibly easy to prepare. The aroma that fills your kitchen as it simmers is simply irresistible, making it the perfect meal for any occasion, from cozy family dinners to vibrant potluck gatherings.

Ingredients:

2 1/2 pounds flank steak
Adobo seasoning, to taste
Olive oil
3 cloves garlic, minced
6 onions, thinly sliced
2 1/2 green peppers, thinly sliced
Ground black pepper, to taste
1 1/2 cups tomato sauce
1/4 cup water (plus more as needed)
1 packet sazon goya with coriander and annatto
1 beef bouillon cube
1/4 cup capers
10 green olives

Instructions:

Season the Steak: Begin by seasoning the flank steak generously with Adobo seasoning on both sides. This will infuse the meat with flavor and enhance its taste.
Brown the Meat: In a large skillet, heat a drizzle of olive oil over medium-high heat. Once hot, add the seasoned flank steak to the skillet and brown it on both sides until it develops a golden crust. Once browned, remove the steak from the skillet and set it aside, keeping it warm.
Saute Aromatics: Reduce the heat to medium and add minced garlic, thinly sliced onions, and green peppers to the skillet. Saute the vegetables, stirring occasionally, until they become soft and fragrant, about 10 minutes.
Add Tomato Sauce: Stir in the ground black pepper and tomato sauce, coating the vegetables evenly. Allow the mixture to cook for an additional 5 minutes, stirring occasionally to prevent sticking.
Prepare the Sauce: Next, add the sofrito, water, sazon goya packet, and beef bouillon cube to the skillet, stirring well to combine. Bring the mixture to a gentle boil, ensuring that all the flavors meld together beautifully.
Simmer the Meat: Return the browned flank steak to the skillet, nestling it into the flavorful sauce. Cover the skillet, reduce the heat to low, and allow the stew to simmer gently for approximately 45 minutes. Stir the stew occasionally to ensure even cooking and distribution of flavors.
Add Capers and Olives: After 45 minutes of simmering, add the capers and green olives to the stew, gently stirring them in. Continue to simmer the stew, covered, until the meat becomes tender and easily shreds apart, approximately 1 to 1 1/2 hours.
Adjust Consistency: If the sauce begins to thicken too much or if you prefer a thinner consistency, you can add more water, 1/4 cup at a time, until you reach your desired consistency. Stir well after each addition of water.
Shred the Meat: Once the meat is tender and fully cooked, use two forks to shred it into bite-sized pieces directly in the skillet. Mix the shredded meat back into the savory sauce, allowing it to soak up all the delicious flavors.
Serve and Enjoy: Transfer the Cuban Meat Stew (Ropa Vieja) to a serving dish and garnish with fresh parsley or cilantro, if desired. Serve hot alongside cooked rice, a crisp salad, or crusty bread for a satisfying meal that will delight your taste buds and transport you to the vibrant streets of the Caribbean.

Nutritional Information (Per Serving):

Calories: 423
Total Fat: 22.8g
Saturated Fat: 7.6g
Cholesterol: 128.6mg
Sodium: 620.6mg
Total Carbohydrates: 11.5g
Fiber: 2.6g
Sugar: 5.6g
Protein: 42.1g

Tips and Variations:

Sofrito Substitute: If you don’t have sofrito on hand, you can make a simple substitute by blending together bell peppers, onions, garlic, and cilantro until smooth.
Slow Cooker Method: To make this stew in a slow cooker, follow steps 1 and 2 as instructed, then transfer the browned meat and sauteed vegetables to a slow cooker. Add the remaining ingredients, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the meat is tender.
Vegetarian Option: For a vegetarian version of this stew, you can substitute the flank steak with tofu or your favorite meat alternative, and use vegetable broth instead of beef bouillon.

Indulge in the rich flavors of this Cuban Meat Stew (Ropa Vieja) and savor every delicious bite. Whether enjoyed as a hearty weeknight meal or as the centerpiece of a festive gathering, this dish is sure to become a favorite in your culinary repertoire. So gather your ingredients, fire up your skillet, and let the irresistible aroma of this Caribbean-inspired stew fill your home with warmth and flavor! 🌴🍲