Easy Ropa Vieja Stew
TOTAL TIME: Prep: 25 min. Cook: 6 hours
YIELD: 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
Ingredients
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1 boneless beef chuck roast (2 pounds), cut in half
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2 tablespoons olive oil
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2 large onions, coarsely chopped
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2 large green peppers, coarsely chopped
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4 jalapeno peppers, seeded and minced
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1 habanero pepper, seeded and minced
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3 cans (14-1/2 ounces each) diced tomatoes, undrained
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1/2 cup water
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6 garlic cloves, minced
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2 tablespoons minced fresh cilantro
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4 teaspoons beef bouillon granules
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2 teaspoons pepper
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1-1/2 teaspoons ground cumin
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1 teaspoon dried oregano
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1/2 cup pimiento-stuffed olives, coarsely chopped
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Hot cooked rice, optional
Directions
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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.
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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.
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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