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Delicious Ropa Vieja Recipe Easy Cuban Shredded Beef Dinner Idea

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A quick and easy version of the iconic Cuban shredded beef dish, Ropa Vieja, featuring tender beef simmered in a tangy tomato sauce with vibrant peppers and spices. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 to 3 pounds beef chuck roast, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 4 garlic cloves, minced
  • 1 cup tomato sauce (preferably no salt added)
  • 1 cup beef broth (homemade or low-sodium store-bought)
  • 2 tablespoons dry white wine or sherry vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Salt and black pepper to taste
  • A handful of fresh cilantro or parsley, chopped (optional)

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides. (Approx. 5 minutes)
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and sear each side until a deep golden crust forms, about 4-5 minutes per side. Remove the beef and set aside. (Approx. 15 minutes)
  3. Reduce heat to medium. Add sliced onions and bell peppers to the pot. Cook until softened and fragrant, about 7 minutes, stirring occasionally. Add minced garlic during the last minute to avoid burning. (Approx. 8 minutes)
  4. Stir in smoked paprika, cumin, oregano, and bay leaves, letting the spices toast slightly for 30 seconds. Pour in tomato sauce, beef broth, and white wine or sherry vinegar. Scrape the bottom of the pot to release browned bits. (Approx. 3 minutes)
  5. Return the browned chuck roast to the pot, nestling it into the mixture. The liquid should come about halfway up the sides of the meat. Cover the pot with a tight-fitting lid. (Approx. 2 minutes)
  6. Reduce heat to low and simmer gently for about 1 to 1.5 hours, turning once halfway through. The beef should be fork-tender and easy to shred. Add broth if the liquid gets too dry. (Approx. 90 minutes)
  7. Remove the beef from the pot and place on a cutting board. Using two forks, shred the meat into long strands. Return the shredded meat to the pot and stir to coat with the sauce. Simmer uncovered for another 10 minutes to marry flavors and thicken sauce slightly. (Approx. 15 minutes)
  8. Taste and adjust salt and pepper. Remove bay leaves. Sprinkle chopped cilantro or parsley before serving. (Approx. 5 minutes)

Notes

Browning the beef is essential for deep flavor. Keep an eye on liquid levels during simmering to avoid dryness or watery sauce. Letting the shredded beef sit in the sauce for a few extra minutes enhances flavor. For faster cooking, a pressure cooker can be used but stovetop yields best texture and flavor.

Nutrition

Keywords: Ropa Vieja, Cuban shredded beef, easy Cuban dinner, shredded beef recipe, slow-cooked beef, comfort food, Cuban cuisine

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