Recipe of Super Quick Ropa Vieja / Shredded Beef Stew

Hello everybody, welcome to our recipe page. Today I will show you how to prepare a special dish, Ropa Vieja / Shredded Beef Stew. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Ropa Vieja / Shredded Beef Stew Recipe. Ropa Vieja, Cuba's famously delicious shredded beef stew with peppers, tomatoes and olives, is a great recipe for the slow cooker! I've lived way too long hearing about, being tempted by, but not cooking Cuba's national dish, ropa vieja: shredded beef stew.

You can cook Ropa Vieja / Shredded Beef Stew using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Ropa Vieja / Shredded Beef Stew

1. Take 2 tbsp of EVOO.
2. Prepare 1/2 large of Onion.
3. Take 1/2 large of Green Pepper.
4. You need 1/4 cup of Green Olives.
5. It’s 1 clove of Garlic.
6. It’s 2 tbsp of Sofrito.
7. Take 1 envelope of Sazon.
8. Take 1 envelope of Chicken Bouillon.
9. Prepare 2 cup of Water.
10. It’s 1 cup of Chicken or Beef Stock.
11. You need 1 of Salt to taste.
12. Take 1 of Pepper to taste.
13. Make ready 1/2 bunch of Cilantro (optional).
14. Take 1 tsp of Oregano.
15. It’s 1 tsp of Garlic Powder.
16. It’s 1 tsp of Onion Powder.
17. Take 1 tsp of Red Wine Vinegar.
18. Take 4 oz of Tomato Sauce.
19. You need 1 1/2 lb of Flank Steak (approximately).
20. You need 1 of Bay Leaf.

Shredded beef and vegetables that resemble a heap of colorful rags - that's Ropa Vieja.From the Spanish term for "old clothes", this is Traditionally it was a way to stretch the leftovers of stews such as puchero or cocida, both of which are garbanzo-based dishes as is the original Spanish version of.A filling beef meal, Ropa Vieja is a main course of shredded and braised beef with plenty of healthy, tasty vegetables like onions, peppers and olives.Our GOYA® Ropa Vieja recipe is sure to satisfy the hungriest of appetites.

Ropa Vieja / Shredded Beef Stew instructions

1. Thoroughly rinse and dry your meat. Cut into 3 big slices..
2. Add EVOO to a large (somewhat deep) pan and brown the meat on medium to low heat. At this point we just want to brown the meat not completely cook it so only about 5 minutes on each side..
3. In the mean-time, slice the onion and green pepper and chop the garlic and cilantro..
4. Once meat is browned, take out of the pan and set aside. In the same pan, add vegetables (onions, green peppers, garlic). Add more EVOO if necessary. Cook until onions are translucent then add sazon, chucken bouillon, onion powder, garlic powder, oregano, sofrito, olives, tomato sauce, bay leaf, vinegar, stock and water. Add salt and pepper to taste. Stir well and cook for 5 minutes..
5. After 5 minutes, add meat to sauce. Cover and cook on Low for about 2 hours or until meat is tender and easily shreddable..
6. After 2 - 2 1/2 hours, shred beef inside the pan with 2 wooden spoons (or forks). Adjust seasoning if necessary. Add cilantro, cover pan and cook for 10 more minutes..
7. Serve with white rice or mashed potatoes and Enjoy!.

While I was studying to become a dietitian, I lived in Miami for three years.It's a flavorful stew made with peppers, tomatoes, and flank steak cooked low-and-slow until the meat is tender enough to effortlessly pull apart into long shreds that resemble the fibers of.This recipe, one of Cuba's favorite traditional dishes, is called ropa vieja ("old clothes") in Spanish, for its texture.

Lots of rice adds a fluffy texture to a full plate, too.Beef Chicken & Beef Cuban Recipes.Ropa Vieja is a traditional Cuban dish and perhaps the main Cuban comfort food dish that many know.Stir until tomato paste is well combined.Then add vino seco- dry white cooking wine.