Cuban Beef Stew (Ropa Vieja)

Name: Cuban Beef Stew (Ropa Vieja)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Caribbean,Latin
Ingredients: 2 pounds flank steak; 1 large onion, quartered; 2 cloves garlic, smashed; 1 large celery rib, chopped; 1 tablespoon salt; 1/4 cup olive oil; 2 cloves garlic, minced; 1 large onion, sliced into thin strips; 1 large green bell pepper, sliced into thin strips; 1 1/2 pounds tomatoes, diced; 2 tablespoons dry sherry; 2 bay leaves; 1 tablespoon ground cumin; 1/4 cup cooked sweet peas; Salt, to taste; Freshly ground black pepper, to taste

A traditional Cuban shredded beef stew, Ropa Vieja, is prepared by simmering beef with vegetables and spices until tender.

⭐ 4.1 (23 reviews) Prep: 20 minCook: 120 minTotal: 140 minYields: 6 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

Caribbean Latin

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Instructions

Place steak in a large stockpot and cover with water, then add quartered onion, smashed garlic, chopped celery, and salt.
Bring to a boil, then reduce heat and simmer for 1.5 hours until the steak is tender.
Remove the steak to cool, then shred with two forks.
Heat olive oil in a large skillet or pot over medium-high heat, then sauté minced garlic for 1 minute.
Reduce heat to medium, add sliced onion and bell pepper, and cook for 10 minutes until soft.
Stir in diced tomatoes, sherry, bay leaves, cumin, and salt.
Increase heat to medium-high and cook for 25 minutes, stirring occasionally.
Remove the bay leaves, then stir in the shredded beef and cook for 10 minutes until heated through.
Stir in peas, season with salt and pepper to taste, and serve.

Nutritional Info (per serving)

Calories: 434 kcal

Carbohydrate: 14 g

Cholesterol: 119 mg

Fiber: 3 g

Protein: 44 g

Saturated Fat: 7 g

Sodium: 1289 mg

Sugar: 6 g

Fat: 22 g

Unsaturated Fat: 0 g