Ropa Vieja
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ropa vieja is a Cuban braise of shredded beef simmered with tomatoes, peppers, and olives until tender. The result is a rich, savory stew with deep spice notes from cumin and paprika. Serve it over rice for a classic Caribbean dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 3 pounds chuck roast (can also use flank steak)
- 2 teaspoons kosher salt (or more to taste)
- 1 teaspoon black pepper
- 3/4 cup onion (thinly sliced)
- 1 1/2 cups red bell pepper (cored, seeded and sliced)
- 1 tablespoon garlic (minced)
- 1/2 cup white wine
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 28 ounce can crushed tomatoes (do not drain)
- 1/2 cup beef broth
- 2 bay leaves
- 3/4 cup green pimiento stuffed olives (whole or sliced)
- 2 tablespoons cilantro (chopped)
At a glance
PER SERVING · TIME 240M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h 30m
- Sodium
- 1232mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1254mg
- Calcium
- 76mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.