Slow Cooker Ropa Vieja (Cuban Shredded Beef Stew)

Slow Cooker Ropa Vieja (Cuban Shredded Beef Stew)

I’m a HUGE slow cooking fan, and this was one of the first recipes I made when I got my first slow cooker. Ropa vieja is Spanish for “old clothes”.  The name for this dish comes from the shredded beef, which looks like old, tattered clothing.  This dish is traditionally braised for hours on the stove top, until the meat is tender enough to shred.  That makes it the kind of dish that needs a bit of planning.  My slow cooker ropa vieja captures all the deliciousness of this traditional Cuban dish, and makes it weeknight friendly!  You need about 10-15 minutes to prep the slow cooker, and then you just set it and go about your day.  You can even do all this prep the night before and just pop the ceramic insert into the fridge (covered).  In the morning, pop the insert into the slow cooker, turn it on, and you’re done! Come home to a fully cooked roast that’s ready for shredding and serving in 15 minutes or less.

Ingredients

  • 2½ - 3 lb roast, preferably a chuck roast, rump roast, flank steak or skirt steak
  • Goya Adobo seasoning
  • 1 tablespoon olive oil
  • For the sauce
  • 1 onion, peeled and chopped into large chunks
  • 1 pepper, deseeded and chopped into large chunks
  • 3 cloves of garlic, chopped
  • 2 bay leaves
  • 1 cube chicken bouillon, cut in half
  • ¼ cup of dry red wine (Bordeaux, Merlot, Cabernet)
  • ¼ cup low sodium beef broth or stock
  • 1 teaspoon cumin
  • 1¼ teaspoon dried oregano
  • 1 packet Sazon seasoning
  • 1-8 ounce can tomato sauce
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons pimento-stuffed olives
  • salt and pepper
Read the whole recipe on Delish D'Lites