This amazingly delicious cuban beef stew called ropa vieja is perfect for the winter. It’s one of my favorites as it can be made in a slow cooker. This recipe is by no means authentic but it is just as delicious! It’s filled with yummy vegetables and served over white rice.
If you liked the slow cooker chicken stew I posted not too long ago then you’re definitely going to like this recipe as well.
I love getting out my slow cooker because it means I don’t have to constantly come into the kitchen to stir or check on whatever it is that I happen to be making.
With my slow cooker on I can sit down and relax until it’s done. It does all the work! I really need to start using my slow cooker more often.
How to Make Slow Cooker Cuban Beef Stew
So when you look at the recipe it may look like there are a lot of ingredients but I promise it’s an easy and simple recipe.
There’s a lot of chopping involved but it won’t take long. If you wanted you could always chop up your vegetables the night before. Sometimes I do this just to save me some time the next day.
First things first. Season the beef with salt and pepper then brown the beef in olive oil. This creates a better texture and flavor. Some people prefer to skip this part but I highly recommend you do it. Once beef is browned transfer to the slow cooker.
Next chop up your veggies including the carrots (not pictured) if you didn’t do it the night before and add them to slow cooker. Also add salt, black pepper, adobo, ground cumin, cayenne pepper, dried oregano, tomatoes, vinegar and water.
The ropa vieja will cook on low for about 8 hours. The meat should shred apart easily with two forks. You can go ahead and add cilantro and more salt if needed.
Serve over white rice. The rice is good at soaking up all that delicious juice.
I hope you enjoyed today’s recipe. If you don’t mind I would really appreciate it if you would rate the recipe in the recipe card below. Thank you so much for visiting!
Cuban Beef Stew
This delicious slow cooker cuban beef stew is known as ropa vieja and served over white rice.
- 2 1/2 lb chuck roast cut into smaller pieces
- 1 tbs olive oil
- 4 carrots sliced
- 3 bell peppers cut into strips
- 1 onion white and cut into thin slices
- 3 cloves garlic minced
- 2 bay leaves
- 1 bunch cilantro chopped
- 2 tsp salt
- black pepper
- 1 tsp adobo
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/8 tsp dried oregano
- 28 oz can whole tomatoes
- 3 tbs vinegar
- 1/2 cup water
heat oil in a cast iron skillet over medium heat.
season roast well with salt and pepper.
brown the meat on all sides in the skillet.
transfer meat to slow cooker.
add the rest of the ingredients except for the cilantro.
cook on low for 8 hours.
shred the meat with 2 forks. add the cilantro and more salt if needed.
Remove bay leaves before serving.
serve over white rice.