Ropa Vieja (Cuban Meat Stew)

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 a fluffy texture to a full plate, too. Serve Ropa Vieja with GOYA® Frozen Ripe Plantains for a classic Latin pairing.

• Preparation Time: 25 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 25 mins

Ingredients

• 1 tablespoon chopped fresh cilantro
• Goya Adobo with Pepper, to taste
• 2 tablespoons Goya Extra Virgin Olive Oil
• 1 packet Goya Powdered Beef Bouillon
• 1 packet Sazon Goya with Coriander and Annatto
• 2 cups cooked Canilla Extra Long Grain Rice
• 2 ½ pounds flank steak, cut in 3-inch x 4-inch pieces
• 2 large yellow onions, finely chopped
• 1 ½ green bell peppers, finely chopped
• 1 (6 ounce) jar Goya Sofrito
• 3 teaspoons Goya Minced Garlic
• 1 (8 ounce) can Goya Tomato Sauce
• ¼ teaspoon Goya Ground Black Pepper
• 1 cup Goya Spanish Olives Stuffed with Minced Pimientos, sliced
• 1 (2 ounce) jar Goya Capers

Recipe Instructions

Step 1

Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with Adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add sofrito and garlic to pot; cook until fragrant, about 1 minute.

Step 2

Stir in 3 cups of water, tomato sauce, Sazon, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 - 1 1/2 hours, adding more water in 1/4 cup measurements, if pot becomes dry. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.