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Easy Ropa Vieja Stew Recipe

Easy Ropa Vieja Stew Recipe photo by Taste of Home

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Use your slow cooker for this meaty Cuban classic, which offers bold flavors without a lot of hands-on time. —Denise Nyland, Panama City, Florida

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Easy Ropa Vieja Stew Recipe

Prep: 25 min. Cook: 6 hours

Yield: 8 Servings

25 360 385

Ingredients

2 pounds boneless beef chuck roast, cut in half
2 tablespoons olive oil
2 large onions, coarsely chopped
2 large green peppers, coarsely chopped
4 jalapeno peppers, seeded and minced
1 habanero pepper, seeded and minced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup water
6 garlic cloves, minced
2 tablespoons minced fresh cilantro
4 teaspoons beef bouillon granules
2 teaspoons pepper
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 cup pimiento-stuffed olives, coarsely chopped
Hot cooked rice, optional

Directions

In a large skillet, brown beef in oil on all sides. Transfer meat to a 5-qt. slow cooker. Add onions and peppers. Combine tomatoes, water, garlic, cilantro, beef bouillon, pepper, cumin and oregano; pour over vegetables.
Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Skim fat from cooking juices; stir in olives. Shred beef with two forks and return to slow cooker; heat through. Serve with rice if desired. Yield: 8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1.333 cups (calculated without rice) equals 306 calories, 16 g fat (5 g saturated fat), 74 mg cholesterol, 821 mg sodium, 16 g carbohydrate, 4 g fiber, 25 g protein.

Originally published as Easy Ropa Vieja Stew in Taste of Home November 2011, p42

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Easy Ropa Vieja Stew

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Reviewed on Feb. 24, 2013 by caryneileen04

I left out the jalapenos and habanero, as we have little kids. I also left out the olives because we don't like them. Even without those, this recipe was excellent! I paired it with some cilantro lime rice and black beans. My husband grew up eating Mexican food, as his dad was born in Mexico. He (my husband) said that this tasted like something from a Mexican restaurant. He couldn't stop eating it!

Reviewed on Oct. 15, 2012 by brb4y

With my crew, will need to use 2 habaneros and keep the same # jalapenos. Will use the rice too. We like hot especially on a cold winter night. We are not Mexican, but our priest is and so is his helper. My husband and the priest can eat habaneros like apples....they love this stuff.

Reviewed on Jul. 16, 2012 by mlbillick

We adjusted the heat on this recipe, used one whole habanero, 2 green chiles, and 2 jalapenos. Would suggest NOT adding the water to the crock pot to make a bit thicker. Needs a little bit of salt added. Will tweak the recipe to suit my individual tastes. Also used 3 lb chuck roast!

Reviewed on Dec. 03, 2011 by DJ Wagner's kitchen

This is an excellent dish. I followed the recipe exactly, it is spiced perfectly. I have shared it with friendsand intend to prepare it for my family for years to come.

Reviewed on Oct. 23, 2011 by MissNye

The habanero was supposed to be optional. I wouldn't use a whole habanero. Too hot.