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Cuban Meat Stew Ropa Vieja

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Ingredients

Adjust Servings:
2 1/2 lbs flank steaks, cut in 4 x 5 inch strips
all purpose adobo seasoning
3 tablespoons olive oil
6 cloves garlic, minced
2 1/2 cups finely diced onions
1 1/2 cups finely diced green peppers
1/4 teaspoon ground black pepper
1 8 ounce can spanish style tomato sauce such as goya
1 6 ounce jar sofrito sauce such as goya
3 cups water

Nutritional information

423
Calories
204 g
Calories From Fat
22.8 g
Total Fat
7.6 g
Saturated Fat
128.6 mg
Cholesterol
620.6 mg
Sodium
11.5 g
Carbs
2.6 g
Dietary Fiber
5.6 g
Sugars
42.1 g
Protein
349 g
Serving Size

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Cuban Meat Stew Ropa Vieja

Features:
    Cuisine:

    Being Puerto Rican descent, I found the flavors in this stew on point That particular Goya sazon packet is a must - the culantro y achiote. used our elk stew meat in this and it was great. serve over rice. Unfortunately, where I live it is hard to find the sofrito and that particular sazon packet- requires special trips - so I did with out the sofrito but have lots of the sazon on hand and I found it still to be delicious.

    • 180 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Cuban Meat Stew Ropa Vieja, This meat stew is delicious and easy. A nice change of pace, and it makes the house smell so good. Serve with rice and a salad, or crusty bread. From a Goya cookbook–Best of the Americas-Carribean., Being Puerto Rican descent, I found the flavors in this stew on point That particular Goya sazon packet is a must – the culantro y achiote. used our elk stew meat in this and it was great. serve over rice. Unfortunately, where I live it is hard to find the sofrito and that particular sazon packet- requires special trips – so I did with out the sofrito but have lots of the sazon on hand and I found it still to be delicious., This was delicious! Absolutely a keeper! I love olives so I will put more olives in the next time I make this. Also will increase the seasoning for my own taste.However it is still so so good as written for anyone wanting to try this for the first time. Thank you so much for sharing this recipe-it’s going in the permanent file!


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    Steps

    1
    Done

    Season Steak With Adobo.

    2
    Done

    in Large Skillet, Heat Oil on Medium High, Brown Meat on Both Sides, Remove and Keep Warm.

    3
    Done

    Lower Heat to Medium, Add Garlic, Onion and Green Pepper, Cook-Stirring Often For About 10 Minutes.

    4
    Done

    Stir in Black Pepper and Tomato Sauce and Cook, Stirring Often For About 5 Minutes.

    5
    Done

    Stir in the Sofrito, Water, Sazon and Bouillon and Bring to a Boil.

    6
    Done

    Return the Meat to the Pan, Cover, Lower the Heat, and Simmer For 45 Minutes, Stirring It Occasionally.

    7
    Done

    Add in the Capers and Olives, Continue to Simmer Covered, Until the Meat Is Tender and Shreds Easily.

    8
    Done

    This Should Take About 1-1/2 Hours.

    9
    Done

    You Can Add More Water 1/4 Cup at a Time If the Sauce Gets Too Dry.

    10
    Done

    to Serve, Shred the Meat With 2 Forks and Mix Back Into Sauce.

    Avatar Of Imani Hurley

    Imani Hurley

    BBQ enthusiast known for his expertly smoked and tender meats.

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