Ropa Vieja - Cuban 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 the bavette steak into large chunks.

Add the beef to the pressure cooker with water to cover, salt, pepper, and a bay leaf.

Bring to a boil, cover, and cook under pressure for 25 minutes.

Remove the meat and let it cool before shredding.

Prep the onion and peppers by cutting them into thin shreds.

Heat oil in a heavy-bottom pan and add the onions, cooking until translucent (about 5 minutes).

Add crushed garlic and cook for 1 minute.

Add the bell peppers and cook for 1-2 minutes.

Stir in the chopped tomatoes and some of the beef stock.

Add the smoked paprika, bay leaf, and shredded beef, cooking for a few minutes.

Add roasted red pepper strips, halved olives, and capers, stirring to combine.

Cooking Techniques

Equipment Needed

Spice Level: