Tropical Beef Stew – Ropa Vieja Panameña

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: beef chuck

Chicken is leaner while chuck is more economical.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice offers sweetness without alcohol.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives provide a similar briny flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is budget-friendly.

Heat olive oil in a large pot over medium heat until shimmering.

Add sliced onions and bell peppers; sauté until soft, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add beef flank steak, tomatoes, bay leaves, cumin, and oregano; mix well.

Pour in red wine and enough water to cover the beef; bring to a boil.

Reduce heat to low, cover, and simmer for 2-3 hours until beef is tender.

Remove beef and shred it using two forks; set aside.

Strain the cooking liquid and return it to the pot; discard solids.

Add shredded beef back to the pot along with capers and olives; stir to combine.

Cook over medium heat for an additional 10-15 minutes to meld flavors.

Finish with lime juice and adjust seasoning with salt and pepper.

Cooking Techniques

Spice Level: