How To Make Ropa Vieja - Shredded Beef Stew

flank steak

🥗Healthier: chicken breast

💰Cheaper: chuck roast

Chuck roast is more affordable and can be equally tender when cooked slowly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often cheaper and has a neutral flavor.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives are less expensive and can provide a similar briny flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Beef broth can add depth of flavor without the cost of wine.

Cut flank steak into pieces about 3-4 inches wide.

In a stockpot, add 4.5 cups of water, 2 diced cloves of garlic, and a medium onion cut into large chunks.

Add salt to taste and make sure the water covers the beef.

Cook the beef covered for about 1 to 1.5 hours on medium-low heat.

After cooking, remove the beef and let it cool down before shredding.

Shred the beef using two forks or your hands.

In a large saucepan, heat 2 tablespoons of olive oil.

Add the shredded beef and sauté for about 5 minutes, tasting and adjusting salt as needed.

Remove the beef from the pan and set aside.

In the same pan, add 2 tablespoons of olive oil, 2 thinly sliced onions, and a julienned green or red bell pepper.

Once the vegetables have softened, add 1 cup of tomato sauce, 2 diced tomatoes, 3 cloves of finely chopped garlic, 3 tablespoons of olives, 1 teaspoon of capers, 1 teaspoon of dried oregano, and 0.5 teaspoon of paprika.

Combine the ingredients and add 0.5 cup of the beef stock from cooking the flank steak.

Return the beef to the pan and cook for about 5 minutes on medium-low heat.

Cooking Techniques

Equipment Needed

Spice Level: