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Easy Ropa Vieja Stew

Total Time

Prep: 25 min. Cook: 6 hours

Makes

8 servings

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
Easy Ropa Vieja Stew Recipe photo by Taste of Home

Ingredients

  • 1 boneless beef chuck roast (2 pounds), 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

  1. 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.
  2. 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.
    Freeze option: Transfer individual portions of stew to freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts

1-1/3 cups (calculated without rice): 306 calories, 16g fat (5g saturated fat), 74mg cholesterol, 821mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 25g protein.

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