Nothing beats coming home to a flavorful, slow-cooked dinner like Ropa Vieja. This Cuban classic features tender shredded flank steak simmered in a rich sauce with bell peppers, onions, and a hint of smoked paprika. A gentle simmer yields fall-apart beef that’s perfect over rice, making it a satisfying centerpiece for a relaxed family meal or special weekend gathering.

This post may contain affiliate links. Please read my disclosure policy .

A pot of savory Cuban Ropa Vieja with shredded beef and peppers

Ingredients for Ropa Vieja

For the steak

Flank steak – The star of the show! This cut becomes incredibly tender when cooked low and slow.

Kosher salt – A must for seasoning.
Black pepper – Adds just the right amount of warmth.

For the sauce

Olive oil – Use a good-quality one for searing the steak and building the base.

Yellow onion – Thinly sliced for a sweet and savory foundation.
Green bell pepper – Brings a fresh, slightly bitter crunch.

Red bell pepper – Adds a pop of color and sweetness to balance everything out.
Garlic – Minced, because we all know more garlic is always better.
Ground cumin – A key spice that gives this dish its signature depth.

Dried oregano – A classic addition that works beautifully here.
Smoked paprika – Just a hint for a smoky undertone.
Diced tomatoes – Canned is fine, but keep the juices for extra flavor.

Dry white wine – Adds a touch of brightness and complexity.
Low-sodium beef broth – Keeps the sauce rich without being too salty.
Bay leaf – A subtle but essential aromatic.

For garnish

Fresh cilantro – Chopped, for a vibrant and herbaceous finish.

All Ropa Vieja ingredients laid out for preparation

Cook Time for Slow Cooked Ropa Vieja

I love how this recipe transforms a simple cut of beef into something magical with just a bit of patience. The total time is well worth it for that melt-in-your-mouth texture! If you’re short on time, you can sear the beef and prep the veggies ahead. This is one of those meals, much like my classic chicken soup recipe, that fills the whole house with the most incredible, welcoming aroma.

Step	Time
Prep Time	20 minutes
Cook Time	3 hours
Total Time	3 hours 20 minutes

How to Make Authentic Ropa Vieja

Creating this savory flank steak braised in wine is a truly rewarding process. I’ll walk you through each step to ensure your Ropa Vieja turns out perfectly tender and bursting with flavor.

Step 1: Season the Steak

Pat your flank steak dry and season it generously on both sides with kosher salt and black pepper. This initial seasoning penetrates the meat during the long cook, creating a deeply savory base.

Step 2: Sear the Steak

Heat the olive oil in a large, heavy pot over medium-high heat. Carefully place the steak in the hot oil and sear for 4-5 minutes per side until you get a beautiful, deep brown crust. This step is crucial for building flavor in your Cuban Ropa Vieja.

Searing flank steak for Ropa Vieja in a pot

Step 3: Sauté the Vegetables

Remove the steak and reduce the heat to medium. Add your sliced onions and bell peppers to the same pot. Cook them, stirring occasionally, until they soften and become fragrant, about 5-7 minutes.

Step 4: Bloom the Spices

Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for just one minute until the spices are fragrant. This quick step unlocks their full potential, giving you that classic cumin and paprika spiced shredded beef flavor.

Adding spices and garlic to peppers and onions for Ropa Vieja

Step 5: Deglaze and Simmer

Pour in the diced tomatoes, white wine, beef broth, and add the bay leaf. Use your spoon to scrape up all those delicious browned bits from the bottom of the pot. Return the seared steak to the pot, nestling it into the sauce. Bring it to a simmer, then cover and reduce the heat to low. Let it cook gently for 2-2.5 hours until the meat is fork-tender.

Step 6: Shred and Combine

Remove the cooked steak and shred it using two forks. Return all that tender pulled beef with tomatoes to the sauce and let it simmer together uncovered for another 10 minutes to let the flavors marry and the sauce thicken slightly.

Step 7: Garnish and Serve

Fish out the bay leaf, give everything a final stir, and garnish with fresh cilantro. Your incredible braised beef with bell peppers and onions is ready to enjoy!

Finished Ropa Vieja plated with cilantro garnish

Pro Tips & Tasty Tweaks

After making this dish more times than I can count, I’ve picked up a few tricks to make your Ropa Vieja even more delicious. Remember, the best recipes are the ones you make your own!

Flavor Swap: For a richer, deeper flavor, try substituting a dry red wine for the white wine. It adds another layer of complexity that pairs beautifully with the beef.
Diet Tweak: To keep things lighter, you can serve this over cauliflower rice instead of traditional rice. It’s a wonderful way to enjoy all the flavor for a fraction of the carbs.

Prep Fix: If you’re short on time, using a pressure cooker can drastically reduce the cooking time. You can achieve that fall-apart texture in under an hour! It’s as easy as my easy grilled chicken breast for a busy weeknight.
Storage Tip: This dish tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of beef broth to keep it moist. It also freezes beautifully for up to 3 months, making it a perfect make-ahead meal like my healthy soup recipes.

Nutrition and Health Benefits

This Ropa Vieja is as nourishing as it is delicious! While it’s definitely a treat, it also packs in plenty of wholesome ingredients that deliver real nutritional value. Flank steak is an excellent source of protein and iron, while the bell peppers and tomatoes add a dose of vitamins A and C. The olive oil and slow-simmered vegetables make this a meal that truly satisfies.

I like to think of this dish as a powerhouse of flavor and nutrition. The combination of lean beef and fresh vegetables creates a balanced meal that keeps you full and energized. For more healthy recipe ideas, check out my healthy Mexican food for Cinco de Mayo collection, which includes dishes with similar nutritional benefits.

Nutrient	Benefit
Protein	Builds muscle and keeps you satisfied
Iron	Supports energy levels and oxygen flow
Vitamin C	Boosts immunity from peppers and tomatoes
Fiber	Supports digestion from vegetables

For those watching their nutrition, this slow cooked shredded beef with peppers offers a wonderful balance of protein and vegetables. The Traditional Ropa Vieja Preparations have stood the test of time for good reason – they’re both delicious and nutritionally sound. If you’re looking for another protein-packed option, try my chicken burgers for a lighter alternative that’s equally satisfying.

A Lighter Version of Ropa Vieja

I love that this classic Cuban dish can be easily adapted for those seeking a lighter approach without sacrificing flavor. Sometimes I make these simple swaps when I want to enjoy my favorite comfort foods while keeping things on the healthier side.

For a lower-fat version, try using less olive oil – just a tablespoon is enough to sauté the vegetables. You can also use low-sodium beef broth and no-salt-added tomatoes to control the sodium content. I sometimes substitute half the beef with hearty mushrooms for a plant-based boost that still delivers that meaty texture we all love in this savory flank steak braised in wine.

Another great option is to serve your Ropa Vieja over cauliflower rice instead of traditional rice. This simple swap cuts carbs significantly while still giving you a satisfying base for all that delicious sauce. For more lightened-up meal ideas, explore my healthy Mexican layer dip – it’s perfect for gatherings where everyone wants something flavorful but not too heavy.

If you’re looking for other lean protein options that work well with these lighter adaptations, my cilantro lime chicken offers a bright, fresh flavor profile that complements many of the same spices used in this dish.

Thoughtful Tips for Special Diets

Over the years, I’ve cooked for friends and family with various dietary needs, and I’ve learned that most traditional recipes can be adapted with a little creativity and care. When my cousin was diagnosed as pre-diabetic, I started paying closer attention to how we could enjoy our favorite meals while being more sugar-conscious.

For those monitoring their blood sugar, this Ropa Vieja can be quite diabetic-friendly with a few adjustments. First, serve it with cauliflower rice instead of white rice to maintain better glycemic control. The dish already contains no added sugar, but you can further reduce the natural sugars by using less sweet bell peppers and adding more tomatoes and spices instead.

Portion control is key for glucose-friendly eating – enjoy a smaller serving of this tender pulled beef with tomatoes alongside a large green salad. For those using natural sweeteners in other dishes, remember that spices like cumin and smoked paprika provide so much flavor that you won’t miss any sweetness. I often use these same principles when making my Mexican sweet potato chicken soup for friends who are sugar-conscious.

How to Serve Ropa Vieja

I’ll never forget the first time I served this dish to my extended family during our annual summer gathering. The table was filled with laughter and stories as we passed around bowls of this fragrant Ropa Vieja, and my uncle – who had lived in Miami for years – declared it tasted just like the version he enjoyed in Little Havana. That moment of connection through food is what cooking is all about for me.

Beautifully plated Ropa Vieja with fresh cilantro garnish and lime wedges

This braised beef with bell peppers and onions is incredibly versatile when it comes to serving options. Of course, the classic way is over fluffy white rice, which soaks up all that wonderful sauce. But don’t stop there! Try it tucked into warm corn tortillas for amazing Ropa Vieja tacos, or served alongside fried sweet plantains for that authentic Cuban flavor combination.

For drinks, I love pairing this with a light, crisp beer or a citrusy mojito to cut through the richness. A simple green salad with avocado and a tangy lime dressing makes the perfect fresh contrast to the deep flavors of the cumin and paprika spiced shredded beef. If you’re planning a full Cuban-inspired meal, my Mexican street corn kale salad would be a fantastic side dish that brings both color and texture to your table.

For another serving idea that works beautifully with these flavors, try my Mexican shrimp cocktail as a refreshing starter before diving into this hearty main course. The combination makes for a truly memorable meal that transports your taste buds straight to the tropics.

Mistakes to Avoid

I’ve made plenty of mistakes with Ropa Vieja over the years, especially when I first started experimenting with this classic Cuban dish. One common error is rushing the cooking process – this isn’t a meal you can hurry along. The magic happens during those long, slow hours when the savory flank steak braised in wine becomes fall-apart tender and all those wonderful spices meld together. If you try to shortcut the simmering time, you’ll end up with tough meat that doesn’t shred properly.

Another mistake I’ve seen is overcrowding the pan when browning the beef. Give your pieces enough space to develop that beautiful caramelization – it makes all the difference in building those deep, complex flavors that make this dish so special. Also, don’t skip tasting and adjusting seasonings halfway through cooking. Spices mellow during long simmering, so you might need to add a bit more cumin or smoked paprika toward the end. For more cooking tips, check out my sous vide flank steak guide which covers another great way to prepare this cut of meat.

Properly shredded Ropa Vieja showing tender beef texture and rich sauce

Finally, I learned the hard way not to add acidic ingredients like tomatoes too early. If you put them in before the beef has tenderized, the acid can actually toughen the meat. Wait until the beef is nearly fork-tender before stirring in your tomatoes. For those interested in traditional cooking methods, the History of Ropa Vieja offers fascinating insights into how generations have perfected this beloved dish.

My worst kitchen disaster happened when I tried to double the recipe without adjusting my pan size – the vegetables steamed rather than sautéed, and the flavors just didn’t develop properly. Now I always use my largest Dutch oven and work in batches if needed. The extra dishes are worth it for that authentic Ropa Vieja flavor that transports me right back to my first taste of this amazing dish in Miami’s Little Havana.

How to Store Ropa Vieja

I’ll never forget the winter when I made a huge batch of this Ropa Vieja for a family gathering, only to have a snowstorm prevent everyone from visiting. That pot of cumin and paprika spiced shredded beef became our comfort food for days, and I discovered something wonderful – this dish actually improves after a night in the refrigerator. The flavors deepen and meld together even more beautifully.

For storage, let your Ropa Vieja cool completely before transferring it to airtight containers. It will keep well in the refrigerator for 4-5 days, making it perfect for meal prep. The sauce thickens as it chills, so you might want to add a splash of beef broth when reheating. I often make a double batch just to have leftovers – they reheat beautifully on the stove over low heat, stirring occasionally until warmed through.

Meal prep containers with portioned Ropa Vieja for easy reheating

Freezing is another great option for this slow cooked shredded beef with peppers. Portion it into freezer-safe containers or bags, leaving some space for expansion. It will maintain its quality for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove. For other make-ahead meal ideas that store just as beautifully, try my chicken soup recipe – it’s another freezer-friendly favorite in our home.

When my daughter went away to college, I always made sure her freezer was stocked with containers of this tender pulled beef with tomatoes – her ultimate comfort food from home. She’d call to tell me how it made her dorm room smell like our kitchen, and how her roommates always asked for the recipe. That braised beef with bell peppers and onions became her little taste of home hundreds of miles away.

Try This Ropa Vieja Yourself

I hope this Ropa Vieja becomes a cherished recipe in your home just as it has in mine. There’s something magical about how these simple ingredients transform into such a deeply flavorful, comforting dish that brings people together around the table. Whether you’re cooking for a Sunday family dinner or meal prepping for the week ahead, this authentic Cuban Ropa Vieja delivers both nourishment and joy.

My favorite memory involves teaching my niece to make this dish for her now-husband on their third date – she wanted to impress him with something special, and now it’s their anniversary meal every year. That’s the beautiful thing about cooking – we create connections and traditions that weave through our lives and relationships. I’d love to hear about your own Ropa Vieja experiences!

Happy family sharing Ropa Vieja meal together at dining table

If you enjoyed this Cuban classic, you might also love my ground beef tacos for another family-friendly meal, or explore my healthy soup recipes for lighter options. For more international flavors, my BBQ chicken breasts offer a delicious taste of American comfort food with a healthy twist.

Remember, the best meals aren’t about perfection – they’re about the love and stories we share around the table. So gather your ingredients, put on some Cuban music, and let the wonderful aromas of this traditional Ropa Vieja fill your kitchen with warmth and anticipation. ¡Buen provecho!

Frequently Asked Questions

¿Por qué se le llama ropa vieja?

The name “ropa vieja” translates to “old clothes” in Spanish. According to Cuban folklore, the dish got its name because the shredded beef resembles colorful tattered cloth when mixed with the peppers and onions. It’s a charming name for such a delicious and comforting meal that has become Cuba’s national dish.

¿Qué es ropa vieja en inglés?

In English, ropa vieja directly translates to “old clothes,” but it refers to the specific Cuban dish of shredded beef stewed with tomatoes, peppers, and onions. The name comes from the appearance of the shredded meat mixed with colorful vegetables, which supposedly resembles torn, multi-colored cloth. Despite the unusual name, it’s one of the most beloved dishes in Cuban cuisine.

¿Qué es la ropa vieja en Cuba?

In Cuba, ropa vieja is considered the national dish and holds significant cultural importance. It consists of shredded beef slow-cooked with onions, bell peppers, tomatoes, and traditional spices like cumin and oregano. This hearty stew represents the resourcefulness of Cuban cooks who transformed inexpensive cuts of meat into something extraordinary through slow cooking and bold flavors.

¿Qué trae el plato de ropa vieja?

A traditional plate of ropa vieja includes shredded beef that has been slow-cooked until extremely tender, along with a sofrito base of onions, bell peppers, and garlic. The dish typically includes tomatoes, olive oil, white wine, and spices like cumin, oregano, and bay leaves. It’s often served over white rice with black beans on the side, and sometimes includes olives or capers for extra flavor. For another Cuban-inspired side dish, try my Mexican street corn kale salad as a fresh accompaniment.

More Comforting Recipes You’ll Love

If this Cuban classic warmed your heart, here are more family-friendly dishes that bring people together around the table.

Easy Ground Beef Tacos – A weeknight favorite that lets everyone build their perfect crunchy or soft taco creation.

Sweet Potato Chicken Soup – Comfort in a bowl with tender chicken, sweet potatoes, and warming spices that soothe the soul.

Perfect Grilled Chicken Breast – Juicy, flavorful chicken every time with simple marinades that make ordinary chicken extraordinary.

Healthy Seven-Layer Dip – All the party favorite flavors lightened up with fresh ingredients and bold Mexican spices.

Hearty Ropa Vieja Made With Flank Steak

Table of Contents