Recipe of Ropa Vieja / Shredded Beef Stew in 15 Minutes for Beginners

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, ropa vieja / shredded beef stew. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Ropa Vieja / Shredded Beef Stew is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Ropa Vieja / Shredded Beef Stew is something that I’ve loved my whole life. They’re nice and they look wonderful.

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. Lots of rice adds fluffy texture to a full plate, too.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook ropa vieja / shredded beef stew using 20 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Ropa Vieja / Shredded Beef Stew:

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

Ropa vieja, a dish famous in Cuba and popular throughout the Latin Caribbean, features thin strands of shredded beef in a rich and flavorful sauce of tomatoes, onions, bell peppers Updating the classic technique for making ropa vieja (Cuban shredded stewed beef) means improved efficiency and flavor. Cuban Ropa Vieja is tender beef that's slow cooked in a savory broth with wine, tomato sauce and Latin spices, then shredded to look like rags Shred the beef, and toss it back into the sauce. The great thing about Cuban ropa vieja is it tastes even more amazing after sitting in the fridge overnight. Instant Pot Ropa Vieja (shredded beef)

Instructions to make Ropa Vieja / Shredded Beef Stew:

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!

Bobby likes to serve his ropa vieja with Crispy Coconut-Scallion Rice. He also uses both the shredded beef and some of the cooking liquid to make his Cuban Beef Sandwiches. A hearty beef stew made Cuban-style with shredded flank steak, bell peppers, onions, and a flavorful tomato sauce. 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.

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