Do you want to learn how to make the most delicious and authentic Cuban Ropa Vieja Recipe using your slow cooker? You've landed in the right place! Ropa Vieja, which translates to "old clothes," is a Cuban classic known for its tender shredded beef and rich tomato-based sauce, packed with crisp bell peppers.
This dish is commonly served with yellow rice and Cuban Black Beans. We also love to serve it with Columbia Restaurant's famous 1905 Salad (Copycat Recipe).
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Ropa Vieja is a traditional Cuban dish with a captivating history. Legend has it that a poor man once cooked his old, worn-out clothes in a savory broth, and when he pulled them apart, the result was a tender and flavorsome dish that everyone loved.
While the tale may be folklore, the dish itself has a history that dates back to the Canary Islands, from where it made its way to Cuban cuisine. Today, Ropa Vieja is celebrated for its robust flavors, tender beef, and colorful array of bell peppers, making it a favorite choice for family feasts.
If you like this recipe, you may also like our Easy Instant Pot Mojo Pork, Black Bean Soup, or this delicious Cuban Garbanzo Bean Soup with Chorizo.
Why We Love This Recipe
- Authentic: Cuban flavors will deliver you right into the heart of Havana.
- Easy: Simple and convenient slow cooker preparation, perfect for busy cooks.
- Hearty: This dish will satisfy your hunger!
Cuban Ropa Vieja Recipe Ingredients
Here’s a quick look at the key ingredients that build this classic Cuban beef stew, layer by layer.
- Flank Steak: We always start with good-quality flank steak—it shreds beautifully after slow cooking and brings that rich, beefy flavor ropa vieja is known for.
- Beef Consommé: One can of beef consommé adds a deep, savory boost that really builds the sauce.
- San Marzano Tomatoes: We use a big can of San Marzano tomatoes for their naturally sweet, low-acid flavor. They help balance the whole dish.
- Red Wine: Just a splash gives depth and helps cut through the acidity of the tomatoes. You can sub in beef broth if needed.
- Bell Peppers: We love using red, yellow, or green peppers for their natural sweetness and vibrant color. They soften into the sauce.
- Yellow Onion & Garlic:: A large onion forms the base of the sauce and garlic adds that essential flavor.
- Bay Leaves: We tuck these in while the meat simmers to add a subtle earthy flavor.
- Cumin, Paprika & Oregano: This spice trio brings warmth and just the right amount of smokiness. It’s the flavor heart of ropa vieja.
- Spanish Olives: These go in at the end for a tangy, briny bite that pulls it all together.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Flank Steak: If you don't have flank steak, try using chuck roast or beef chuck shoulder for equally delicious results.
- Bell Peppers: Experiment with different bell pepper varieties, such as yellow or orange, to add more color and flavor to your Ropa Vieja.
- Olives: Substitute with green olives or pimento-stuffed olives.
How to Make Cuban Ropa Vieja in the Slow Cooker
STEP ONE: Season and Sear the Flank Steak
Pat the flank steak dry and season both sides with kosher salt and black pepper.
In a large skillet over medium-high heat, sear the steak for 2–3 minutes per side until browned and crusty. Transfer it directly to your slow cooker.
STEP TWO: Deglaze the Skillet with Red Wine
Pour red wine (or beef broth) into the hot skillet and scrape up all the browned bits with a wooden spoon.
Simmer for a minute, then pour the liquid over the steak in the slow cooker.
STEP THREE: Prepare the Sauce
Add the beef consomme, San Marzano tomatoes (slightly crushed), sliced green and red bell peppers, onions, minced garlic, bay leaves, cumin, paprika, and oregano to the slow cooker with the flank steak.
STEP FOUR: Slow Cook & Serve
Cover the crock pot and cook on low heat for 6-8 hours or until the flank steak is tender and easily shreds apart.
Once the steak is tender, remove it from the crockpot and shred it with two forks, discarding the bay leaves. Use an immersion blender to puree the sauce until smooth, then return the shredded beef to the pot, stir in Spanish olives, and let it warm through on low for 10 minutes.
Spoon the ropa vieja over rice and beans, and garnish with fresh cilantro.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Sear the flank steak before slow cooking for added flavor.
✔️ DO Make a larger batch for meal prep or freeze the extra for a quick and delicious meal on a busy day.
Storage
Store Ropa Vieja in the refrigerator in an airtight container for 3-4 days. To freeze, let the Ropa Vieja cool completely, then transfer to airtight containers or freezer bags for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat until hot, adding a splash of broth if needed.
Recipe FAQs
Yes! To make Instant Pot Ropa Vieja, follow similar steps, but pressure cook for 45-60 minutes on high pressure instead. Perform a natural release for 20+ minutes to reach desired tenderness.
The flank steak should be tender and easily shredded apart with a fork when it's done cooking.
Using flank steak as the primary cut of beef, slow-cooking the meat until it shreds easily, and incorporating a flavorful mix of bell peppers, onions, garlic, and Cuban spices are the key elements for this dish to stay true to its Cuban roots.
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📖 Recipe
Cuban Ropa Vieja Recipe (Slow Cooker)
Equipment
- Slow Cooker or Crock Pot
- Knife
- Cutting board
Ingredients
- 3 lbs flank steak
- 1 10.5 ounce can beef consomme
- 1 28oz. can San Marzano tomatoes crushed by hand
- ½ cup red wine cabernet or merlot
- 1 medium green bell pepper sliced into strips
- 1 medium red bell pepper sliced into strips
- 1 large onion diced
- 6 cloves garlic minced
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon oregano
- 3-4 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon pepper or to taste
Garnish
- Spanish olives
- cilantro
Instructions
- Season the flank steak generously with salt and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Sear the flank steak for 2-3 minutes on each side until browned. Remove from the skillet and transfer it to a plate.
- Add red wine to the skillet and deglaze the pan, scraping up any browned bits. Transfer the contents of the skillet to the crockpot.
- Add the seared flank steak, beef consomme, San Marzano tomatoes, sliced green and red bell peppers, onions, minced garlic, bay leaves, cumin, paprika, and oregano to the crockpot. Gently squeeze the tomatoes to release their juices.
- Cover the crockpot with the lid and cook on low heat for 6 hours, or until the flank steak is tender and easily shreds apart.
- Once the cooking time is complete, remove the flank steak from the crockpot and shred it using two forks. Discard the bay leaves.
- Use a stick blender to blend the sauce in the crockpot until smooth. (See notes below to create a thicker sauce if desired).
- Return the shredded flank steak to the sauce in the crockpot and add Spanish olives. Stir everything together to combine. Allow the mixture to heat through for an additional 10 minutes on low heat.
- Serve the delicious flank steak stew over rice and beans, and garnish with fresh cilantro, if desired.
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Notes
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- Flank Steak: Use chuck roast or beef chuck shoulder for equally delicious results.
-
- Bell Peppers: Experiment with different bell pepper varieties, such as yellow or orange, to add more color and flavor to your Ropa Vieja.
-
- Olives: Substitute with green olives or pimento-stuffed olives.
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