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TEST KITCHEN APPROVED

Easy Ropa Vieja Stew

Name: Easy Ropa Vieja Stew
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 8 servings
Cuisine: Caribbean, Cuban
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

TEST KITCHEN APPROVED

10 Reviews

Total Time:Prep: 25 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Denise Nyland, Panama City, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 30, 2022

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

Can you freeze Easy Ropa Vieja Stew?

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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Easy Ropa Vieja Stew

10 Reviews Add your review

Yield:8 servings

Prep:25 min

Cook:6 hours

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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

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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.

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.