Cuban Beef Stew Ropa Vieja (slow Cooker) Recipe | Yummly

Cuban Beef Stew Ropa Vieja (slow Cooker)

SAVORY TOOTH(13)
Calvin F.: "Absolutely amazing!!! Easy to make" Read More
12Ingredients
4Hours
120Calories
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Cuban Beef Stew Ropa Vieja (slow Cooker)

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Ingredients

US|METRIC
4 SERVINGS
  • 1 1/2 lb. beef stew meat (cut in 1-2 inch chunks)
  • 1 green bell pepper (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 1 yellow bell pepper (thinly sliced)
  • 1 garlic bulb (peeled and minced)
  • 28 oz. crushed tomatoes (unsalted)
  • 1 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. oregano
  • 1/2 tsp. paprika
  • 1/2 tsp. pepper
  • 1 Tbsp. canola oil
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    NutritionView More

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    120Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories120Calories from Fat35
    % DAILY VALUE
    Total Fat3.5g5%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium860mg36%
    Potassium780mg22%
    Protein5g10%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber6g24%
    Sugars2g4%
    Vitamin A50%
    Vitamin C230%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(13)

    Reviewer Profile Image
    Calvin F. 2 years ago
    Absolutely amazing!!! Easy to make
    Reviewer Profile Image
    Jameson A. 3 years ago
    worked out pretty well, id recommend smokey peppers.
    Reviewer Profile Image
    Shell C 3 years ago
    I followed the recommendations from the review below mine. Being a Miami native with Cuban roots by association I have VERY HIGH expectations for this meal. It wasn’t exact but with the below Recommendations and my twist it had outstanding flavor I made this in the instapot. Seasoned the meat with garlic powder, onion powder, Badia complete seasoning and Saźon sin achote. I browned the meat then added One whole chopped pepper red green and yellow, one onion, 1/2 bulb of garlic to sauté then added rotel fire roasted tomatoes, One car tomato sauce, dried cumin, paprika and more garlic powder. then closed the lid and pressure cooked 45 minutes, I pulled out the meat and shredded.. Absolutely delicious! with the left over sauce/juice I added a can of red beans and some broken up angel hair pasta. Closed the lid and slow cooked for 30 minutes. What an amazing soup!!
    Reviewer Profile Image
    Mar 3 years ago
    I am Cuban and I can see things are off here. This recipe usually is made with just one not 3 peppers usually green but red is fine. It also calls for a yellow onion. Definitely way to much fresh garlic. Plus we usually use tomato puree and tomato paste to make is extra saucy. Also, it is missing EVOO. And everyone is right more spices add garlic powder and onion powder. Also, if you are going to boil the meat which was typically done in my house you must use the remaining liquids to make an out of this world soup. That soup is the best right before eating he ropa vieja with rice and fried plantains.
    Reviewer Profile Image
    Claude 3 years ago
    Really good and easy to make. Though a bit bland is my only complaint. I’ll be adding more spices to enhance the kick.
    Reviewer Profile Image
    Nathaniel Vasquez 3 years ago
    I next time, triple the spice it still came out bland.
    Reviewer Profile Image
    Katie 3 years ago
    My husband and 2/3 kids liked this. We only had 1 lb of stew meat so we did modify slightly, including using a 15 oz can of tomatoes since my husband doesn't always follow directions. ;) It was still pretty saucy. I cut down garlic but left the other spices the same. Then used about 3/4 of each pepper. My husband ate it over cilantro lime rice and I served my children's in a tortilla.
    Reviewer Profile Image
    Andy 4 years ago
    Followed the recipe exactly as written. Garlic isn’t as much of an issue as is the lack of spices. It’s a little bland. Also, I took the recommendation to use stew meat rather than traditional flank steak. Don’t do that, it’s a noticeable difference when trying to shred, which raises my next point. In addition to increasing or adding spices, add more meat. I had to keep fishing for cubes of meat to shred and ultimately gave up and served the meat cubed.
    Reviewer Profile Image
    han 4 years ago
    Coming from someone who loves garlic, I think a whole bulb was a bit overpowering, especially since there weren’t many spices that went into play. To me, it just tastes like tomato and garlic. Try a half of a bulb of garlic and probably double the spices.
    Reviewer Profile Image
    Ulatowski 4 years ago
    perfect meal for a cold, snowy day.
    Reviewer Profile Image
    Nicole Traas 4 years ago
    Very bland. Was excited to try it and disappointed.
    Reviewer Profile Image
    Amber Charles 4 years ago
    Good recipe...just might have to add a little more seasoning next time.
    Reviewer Profile Image
    Sarah Techa 4 years ago
    I doubled down on the spices. Best ever!

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