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Ropa Vieja (Cuban-Style Braised Beef)

Ropa Vieja (Cuban-Style Braised Beef)
Total Time:
4 hours, 35 minutes
Active Time:
25 minutes


2 large sweet onions, thinly sliced
2 large red bell peppers, thinly sliced
4 cloves garlic, finely chopped
1 boneless beef chuck roast (about 3 lb)
2 tablespoons sazon (or complete) seasoning
4 tablespoons olive oil, divided
1 tablespoon smoked paprika
2 teaspoons dried oregano
2 teaspoons ground cumin
2 bay leaves
3/4 cup red wine (or beef stock)
1 (28-oz) can tomato sauce
1 (6-oz) can tomato paste
1 tablespoon white vinegar
2 cups no-salt-added beef stock (or broth)
1 (5.75-oz) jar sliced Spanish olives, drained
3 tablespoons fresh cilantro, finely chopped


  1. Preheat large stockpot on medium-high 2–3 minutes. Slice onions and peppers; chop garlic. Coat beef with seasoning (wash hands).
  2. Place 2 tablespoons oil in pot and add beef. Cook 8–10 minutes, turning occasionally, or until browned. Remove beef from pan.
  3. Add remaining 2 tablespoons oil to pot, then add onions, peppers, garlic, paprika, oregano, cumin, and bay leaves. Cook 6–8 minutes or until vegetables are tender. Pour in wine. Cook and stir 2 minutes.
  4. Stir in tomato sauce, tomato paste, vinegar, and stock. Return beef to pot and bring to a boil.
  5. Reduce heat to medium and cover. Simmer 3–4 hours until beef is 195°F (for shreddable). Drain olives. Shred beef (using two forks) and stir in olives. Chop cilantro. Sprinkle beef with cilantro before serving.

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Nutritional Information

CALORIES (per 1/12 recipe) 390kcal; FAT 24.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 110mg; SODIUM 800mg; CARB 11g; FIBER 2.00g; SUGARS 6g; PROTEIN 30g; CALC 4%; IRON 20%

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