Crock Pot Beef Ropa Vieja Stew

This Crock Pot Beef Ropa Vieja Stew is a tender and flavorful recipe, which uses flank steak and Spanish olives. It’s the ultimate comfort food recipe, ready in about 9 hours and 15 minutes.

Crock Pot Beef Ropa Vieja Stew Ingredients

• 3 lbs. beef flank steak
• 1 cup beef broth
• 6 oz. can tomato paste
• 14 oz. can petite diced tomatoes
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. oregano
• 1 tsp. cumin
• 1/2 tsp. turmeric
• 1 Tbsp. apple cider vinegar
• 1 small white onion, diced
• 2 bell peppers (orange and green), diced
• 1 cup Spanish olives
• 3 whole garlic cloves, peeled

How To Make Crock Pot Beef Ropa Vieja Stew

1. Prepare the sauce base: Add beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric, and apple cider vinegar to the slow cooker. Stir to combine.
2. Add the beef: Place the flank steak in the slow cooker and flip it in the sauce to coat well.
3. Layer the vegetables: Add the diced bell peppers, onion, Spanish olives, and garlic cloves on top of the meat. Mix gently to combine.
4. Slow cook the stew: Cover and cook on LOW for 9 hours or on HIGH for 5 hours. Do not open the lid during cooking.
5. Shred and serve: Once cooked, shred the beef directly in the slow cooker using two forks. Serve warm.

Recipe Tips

• Can I use a different cut of beef?: Yes, chuck roast or skirt steak also work well in this recipe if flank steak isn’t available.
• How to thicken the sauce: If you’d like a thicker sauce, remove the lid and cook on HIGH for an additional 30 minutes after shredding the beef.
• Can I make this ahead of time?: Absolutely. This stew tastes even better the next day as the flavors develop overnight.
• What kind of olives should I use?: Spanish green olives are traditional, but you can also use pimento-stuffed green olives for a slight twist.
• How spicy is this recipe?: This dish is not spicy. If you want heat, consider adding a chopped jalapeño or a pinch of red pepper flakes.

What To Serve With Crock Pot Beef Ropa Vieja Stew

This hearty stew pairs well with a variety of sides:

• Yellow rice
• Fried plantains
• Black beans
• Warm tortillas
• A simple green salad

How To Store Beef Ropa Vieja Stew

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Let the stew cool completely, then freeze in a sealed container for up to 3 months. Thaw in the fridge overnight before reheating.

Beef Ropa Vieja Stew Nutrition Facts

• Calories: 308 kcal
• Carbohydrates: 11g
• Protein: 39g
• Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 102mg
• Sodium: 1065mg
• Potassium: 1026mg
• Fiber: 3g
• Sugar: 6g
• Calcium: 92mg
• Iron: 4.8mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in an Instant Pot instead of a crock pot?
Yes, use the slow cook function or cook on high pressure for about 45 minutes with natural release.

Why is my Ropa Vieja tough?
Most likely, the meat hasn’t cooked long enough. Flank steak needs low, slow cooking to become tender.

Can I add potatoes or carrots?
Yes, but cut them into large chunks so they don’t get mushy during the long cooking time.

How do I make it more saucy?
Double the beef broth and tomatoes, or add an extra splash of broth after cooking.

Try More Recipes:

• Crock Pot Creamy Celery Beef Stroganoff
• Crock Pot Beef Boeuf Bourguignon
• Crock Pot Beef Meat Loaf With Chili Sauce