Braised Beef Ropa Vieja with Sofrito and Peppers

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Slow-cooked shredded beef in a savory tomato and sofrito sauce with bell peppers, a classic Puerto Rican dish perfect for comforting family meals. This Caribbean-inspired beef recipe, ready in about 205 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds beef chuck roast
• 3 tbsp olive oil
• 1 large yellow onion
• 1 medium green bell pepper
• 1 medium red bell pepper
• 5 garlic cloves
• 1 1/2 cups tomato sauce
• 1/3 cup green olives, sliced
• 2 tbsp capers
• 1/2 cup dry white wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Cut 2 pounds beef chuck roast into large chunks. Pat dry and season with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef chunks on all sides, about 3-4 minutes per side, then remove and set aside.
3. Step 3: Dice 1 large yellow onion, 1 medium green bell pepper, and 1 medium red bell pepper. Mince 5 garlic cloves.
4. Step 4: Reduce heat to medium and add onion, bell peppers, and garlic to the pot. Sauté for 5-6 minutes until softened and fragrant.
5. Step 5: Stir in 1 1/2 cups tomato sauce, 1/3 cup sliced green olives, 2 tbsp capers, 1 tsp dried oregano, and 1 tsp ground cumin. Cook for 2 minutes to blend flavors.
6. Step 6: Pour in 1/2 cup dry white wine and 1 cup beef broth. Add 1 bay leaf and return the browned beef chunks to the pot.
7. Step 7: Bring to a simmer, cover, reduce heat to low, and braise gently for 2 1/2 to 3 hours until beef is fork-tender.
8. Step 8: Remove beef and shred with two forks. Return shredded beef to the pot, stir well to coat in sauce, and cook uncovered for 10 minutes to thicken sauce.
9. Step 9: Stir in 2 tbsp chopped fresh cilantro before serving over white rice or tostones.