Cuban Ropa Vieja (Shredded Beef Stew)

Slow-cooked shredded beef and vegetables that resemble a pile of colourful rags is what Cubans call Ropa Vieja (or Ropa Vieja Cubana). From the Spanish term for "old clothes", this rich shredded beef stew is one of Cuba's most popular and beloved dishes. A filling and hearty Cuban Ropa Vieja Recipe is a great one for a delicious dinner on a cold evening! 

Jump to:

• What is Ropa Vieja?
• Ingredients and Substitutes
• What Is The Best Cut of Beef For Cuban Beef Stew?
• Step-By-Step Method
• Storage and Reheating
• Ways to Use Leftover Shredded Beef Stew
• Reader Review
• Other Beef Recipes
• Cuban Ropa Vieja

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What is Ropa Vieja?

Ropa Vieja may sound exotic, but it's the kind of meal that is universally accepted as delicious around the world. Essentially, it is a beef stew that represents everything true comfort food should be.

Beef is first slow-cooked in stock and dry white wine, shredded and added to rich tomato, onion and pepper sauce. Ropa Vieja is best served with rice and beans, or some sweet plantains on the side. 

There's a legend surrounding the invention (or a miracle, I should say) of Ropa Vieja. The legend talks about a man who didn't have any money for food for his family. Out of desperation, he shredded his own clothes and put them in a pan to cook. As the clothes bubbled away, the man was praying hard to God. When his prayer was finished and he looked at the pan, the old clothes had cooked to a delicious meaty stew that was enough to feed his family and more.

And that's how the name of the Cuban stew was born, soon becoming the national dish of Cuba. Ropa Vieja actually translates as 'old clothes' in English.

Ingredients and Substitutes

• beef: casserole beef, flank steak or skirt steak will work well in this recipe. Read more about the best cut of meat for Cuban Ropa Vieja in the section below. 
• white wine: choose dry white wine. Both oaky and fruity types work well in this recipe. 
• beef stock: if you can, use beef broth. But chicken broth or even vegetable stock cube will work here too. 
• spices and flavourings: bay leaves, black pepper corns, ground cumin, paprika, mixed dried herbs, turmeric
• tomato puree: also known as tomato paste. 
• bell peppers: choose any colour you wish. We opted for yellow and red bell pepper. Green bell pepper will do a great job in this dish too though. 
• onions: brown, white or red. You may also use shallots. 
• garlic cloves. 

Find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post. 

What Is The Best Cut of Beef For Cuban Beef Stew?

When it comes to preparing the best Ropa Vieja, choosing the right cut of beef is crucial. The ideal cut should be able to withstand long cooking times while still resulting in fork tender, flavorful strands of meat. Here are some top contenders for the best beef cuts to use in this traditional Cuban recipe:

Flank Steak: Another excellent option for this Cuban delicacy, flank steak boasts a pronounced beef taste and a distinctive grain. When cooked low and slow, it can deliver tender, juicy meat that readily absorbs the flavours of the accompanying ingredients.

Casserole Beef: This versatile cut, commonly known as stewing beef, works exceptionally well in Ropa Vieja due to its inherent tenderness and ability to break down and become succulent when slow-cooked.

Beef Chuck Roast: With its well-marbled texture and rich flavour, beef chuck roast is a popular choice for Ropa Vieja. It becomes wonderfully tender and shreds beautifully after being braised or simmered for an extended period.

Skirt Steak: Known for its robust beefy flavour, skirt steak adds depth to the dish while offering a delightful chewiness. Though it requires careful cooking to achieve tenderness, skirt steak can yield mouthwatering results in Ropa Vieja.

Step-By-Step Method

1. Place the beef in a large pot with a matching lid. Pour the white wine and stock in, add the bay leaf and peppercorns. Place on low heat and cook for 3-4 hours, until you have fork tender beef. 

2. Transfer beef out of the stock (reserve the stock for later) onto a chopping board. Shred the meat using 2 forks (when cooked, the meat should shred very easily). You should have long shreds of beef. Cover the shredded meat with aluminium foil or a plate and set it aside.

3. Heat 2 tablespoon of olive oil in a large frying pan. Add the onions and cook for 5-6 minutes, until softened. Tip in the sliced cloves of garlic and yellow and red peppers and cook for another 5 minutes, stirring continuously.

4. Add the spices and stir until all the vegetables are covered, then add the tomato paste and stir for a minute. Pour the stock that the beef has been cooking in through a fine sieve, discarding the bay leaf and peppercorns. Add it to the sauce and scrape the bottom of the pan to gather all the browned bits stuck to the base. 

5. Add the shredded beef back to the tomato sauce and cook for another 10-15 minutes on medium heat, until the sauce has reduced by about a third. 

6. In the meantime, cook the white rice following the instructions on a packet.

7. Serve this beef dish on a bed of rice (or try South African Yellow Rice) with some Cuban black beans (or kidney beans) on the side, some fresh coriander, sliced green olives (optional) and a lime wedge as a garnish!

Storage and Reheating

To store leftover Ropa Vieja, allow it to cool down to room temperature before transferring it to an airtight container.  Store it in the refrigerator for up to 4 days. 

If you have a larger quantity of leftovers or wish to extend its shelf life, freezing is a viable option. Ropa Vieja freezes well, thanks to its slow cooking process that renders the meat tender and flavorful. Transfer the cooled Ropa Vieja to a freezer-safe container or airtight freezer bag. The frozen Ropa Vieja can be stored for up to 3 months.

It's best to thaw it overnight in the refrigerator. Once thawed, you can reheat it using either the stove top or the microwave.

Ways to Use Leftover Shredded Beef Stew

Traditionally served with briny olives, beans and yellow rice, this classic Cuban dish is actually extremely versatile and can be served in many different ways. 

• Fill soft tortilla wraps (or sourdough tortillas) with long strands of ropa vieja, beans and fresh lettuce leaves for an effortless, easy-to-eat lunch. 
• Make a beef rice salad, by simply mixing this rich meat stew with cooked rice, fresh tomatoes, beans, coriander and a spoonful of mayo. 
• Pack this delicious dish into a toasted brioche bun and serve it as a Ropa Vieja Sandwich!

Other Beef Recipes

If you're cooking beef, make it something special. Some of our favourite recipes are below:

• Crispy Chilli Beef | Home-Made Chinese Take-Away Favourite
• Slow Cooker Beef Massaman Curry
• Slow Cooker Goulash (Hungarian Beef Stew Recipe)
• Traditional Beef Stroganoff
• Slow Cooker Braising Steak (Braised Beef Steaks)
• Pasta Al Forno
• Beef Giniling (Filipino Beef)