Slow Cooker Ropa Vieja: Cuba's famously delicious shredded beef stew with peppers!
I've lived way too long hearing about, being tempted by, but not cooking Cuba's national dish, ropa vieja: shredded beef stew.
Finally, last week I immersed myself in a week of research and recipe testing. The happy outcome is this scrumptious recipe for slow cooker Cuban ropa vieja.
Ropa Vieja means "old clothes" in Spanish.
Old clothes tend to be shredded and so is the beef in this stew, hence the name.
This kind of dish is perfect for the slow cooker. The long, slow braise tenderizes the meat and allows all the wonderful flavors to soak in.
How To Make Ropa Vieja in the Slow Cooker
My slow cooker lives deep in my pantry closet where it often stays for months. Occasionally I remember it's there, pull it out and fall back in love. It's great for those busy times when there just aren't enough hours in the day (my life lately). I love knowing the crock pot is chugging along for me all day long.
In a matter of hours, while you're off getting work done or (even better) enjoying the lazy days of summer, solid hunks of beef simmer with onions, garlic mild fruity peppers and a deliciously spiced tomato sauce. The meat is transformed to a beautiful tenderness, easily pulled into shreds using two forks.
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After it's shredded, the meat goes back in the slow cooker for a half hour more, along with some sliced olives and a splash of vinegar, to build that final layer of flavor. The result is the most tender, succulent and irresistibly delicious shredded beef stew!
What to serve with Ropa Vieja
It's traditional to serve ropa vieja with rice and black beans. Fried plantains are often on the side as well.
Plain white rice will do just fine. There's plenty of flavor in the stew.
But if you're interested, here's what I did to take the rice up a notch: sauté a teaspoon of minced garlic in a tablespoon of olive oil for 30 seconds in a saucepan. Add 1½ cups of raw white rice and cooked it, tossing, for about a minute, in the garlicky oil. Add 3 cups of water and a teaspoon of salt, cover and cook on low, per the package directions, about 15 minutes.
If you can get everything going in your crock pot in the morning, come dinner time, you're in for a treat - a delightful tender stew, ready to ladle over a bed of rice!
Other Delicious Slow Cooker Recipes to try
• Slow Cooker chicken tajine with apricots and chickpeas
• Slow Cooker Brazilian Feijoada
• Slow Cooker Chicken with Dried Cherries
If you make this slow cooker ropa vieja recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
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Slow Cooker Ropa Vieja: Old Clothes
- Total Time: 6 hours 15 mins
- Yield: 6-7 main dish servings 1x
- Diet: Dairy-Free, Gluten-Free, Low-Carb
Description
This delicious stew of tender shredded beef, bell peppers, tomatoes, olives and spices is Cuba's national dish and it's perfect for the slow cooker. Serve it with rice, black beans and/or fried plantains.
Ingredients
- 1 tablespoon canola oil
- 2 pounds London broil or boneless chuck roast (flank steak or brisket also work well)
- Kosher salt
- Freshly ground black pepper
- 1 carrot, scraped and sliced in half lengthwise
- 1 Cubanelle pepper or green bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 medium yellow onion, peeled, halved and thinly sliced
- 1 whole head of garlic, cloves peeled and roughly chopped (10 cloves or 3 ½ tablespoons)
- ½ cup dry white wine (Vermouth works well)
- 2 cups good quality canned tomato puree (such as Muir Glenn organic)
- 1 6-ounce can tomato paste
- 1 cup low-salt chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ cup sliced green olives
- 1 tablespoon white vinegar
- Garnish:
- ½ cup chopped fresh cilantro leaves
- 1 lime or two, cut into wedges
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Instructions
- Season meat on both sides with 1 teaspoon salt and several grinds of black pepper. Heat oil in a heavy (preferably cast iron) skillet. Brown meat over high heat for 3 minutes per side. Transfer to the bowl of a slow cooker. Toss in the sliced carrot.
- Add a tablespoon of oil to the skillet along with the garlic, onions and peppers. Turn the heat down to medium. Cook for 6-7 minutes until the vegetables are softened and starting to caramelize, stirring constantly for the first minute, to make sure the garlic doesn't brown. Add wine and simmer for a minute, stirring and scraping the browned bits from the pan. Transfer the mixture to the slow cooker.
- In a medium bowl whisk tomato puree, tomato paste, broth, dried spices and 2 teaspoons salt. Pour over meat. Cook on high for 6 hours. After 5 ½ hours remove the meat. Shred it by pulling it apart using two forks. Return it to the slow cooker. Stir in olives and vinegar. Continue to cook for 30 minutes more.
- Serve ropa vieja with a sprinkle of chopped cilantro and lime wedges on the side.
- Traditional accompaniments are white rice and black beans.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Course - Dinner, Stew
- Method: Slow Cooker
- Cuisine: Cuban
So I didn't have any cumin or white dry wine. I did however have some Marsala cooking wine so I figured Id give that a shot...what effect do you think this will have on this recipe? Yours looks amazing by the way! Thanks for recipe!
Marsala is a bit stronger and sweeter than dry white wine but my bet is your Ropa Vieja will be just as delicious. And even without the cumin I think you'll be fine. There are so many other delicious ingredients in the mix. Let me know how it turns out!
Lisa, thank you so much for this! It was absolutely incredible! You'll see a little write up about it on my blog! But thanks again! What a winner!
Claire, I'm so happy that you enjoyed the ropa vieja so much. Thank you for letting me know and for sharing on your blog. 🙂
I am going to make this soon. The recipe sounds wonderful. I love Cuban food. I made a Cuban Mojo Pork roast yesterday. Thank you for sharing.
Delicious - what an interesting, unique set of flavors. Loved the consistency and the creamy texture (can't figure out where it came from...but it was there in my batch). Thanks for opening our eyes to the national dish of Cuba! And for giving us a reason to pull the crockpot out from the back of the pantry 🙂
I'm so glad you and your family enjoyed it Joel 🙂
Hi, I was wondering what size slow cooker you made this in? Thanks!
Hi Alise, I have the All-Clad 6 1/2 quart slow-cooker.
Delicious! I am making this for the third time in less than two months- it is really easy but has amazing flavor and depth. We serve it over rice, and it is even better the next day!
Is it possible to freeze all uncooked ingredients together, then cook in a slow cooker at a later time? Trying to prepare easy meals before my twins come. Thanks!
I'm not sure that would work. I think it would be best if you cook up a big batch of ropa vieja and freeze it in individual portions. Then all you have to do is reheat it and cook up some rice on the side.
Delicious! I used beef broth and cabernet instead along with a small can of diced chilis! Thanks for the recipe!
Delicious recipe, and I have tried quite a few. Substituted boneless, skinless chicken thighs (non meat eating guests) and added a teaspoon of Spanish smoked paprika. This one is going on my favorites list!
Add some tomato sauce to your black beans and they will be even more delicious!
This looks incredibly yummy and I'm making it today. I noticed that the cooking time is "high" for 6 hours. Usually, crockpot cooking time is "low" for 6 hours or "high" for 4 hours. Just wanted to double check with you that this is correct. Thanks!
Hi Melanie, Yes, it's correct. It may be unconventional but that's how it ended up working best for me. I hope you enjoy!!
I put it in the slow cooker this morning at 8am and then realized 6 hours on high would make it done at 2PM! so I cooked it on low for 9 hours and it was delish!
Great! I'm glad to know there's another way to achieve delicious results!
I don’t think I ever cooked something from the cuban cuisine, so this one will be my first. Can’t wait to taste it, it looks so delicious on the pictures. Thanks for the recipe! Your blog is amazing!
Your slow cooker version made this dish so accessible to many! Looks like our next dinner for sure! Yum!
Thanks Katherine!
I love stews like this...definitely going to have to try it! I have a feeling it will be a huge hit here!
Thanks Michelle!
Yep, definitely drooling over here. This looks stinking AMAZING, and I love that it's made in the slow cooker. Perfect for weeknight dinner or in a big batch for family parties! Love!
Thanks Karly!
I've often seen ropa vieja in magazines and on menus, but I haven't had the vaugest idea how it was made. As always, you come through with an accessible version that seems authentic but not intimidating. This recipe looks fabulous for a large gathering, or to freeze in portions for hectic weeknights.
You are the best Laura! Thanks for making my day with your comment. 🙂
wondering if sherry would work ok as substitute for the dry white wine? thanks
If it's dry sherry I think it will work well!