Slow-Cooked Beef Ropa Vieja with Bell Peppers
Tender shredded beef stewed slowly with tomatoes and colorful bell peppers for a classic Cuban-inspired Spanish dish. This spanish-inspired beef ready in about 210 minutes pairs trimmed Beef chuck roast, Olive oil, large, thinly sliced Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lbs, trimmed Beef chuck roast
- 2 tbsp Olive oil
- 1 large, thinly sliced Yellow onion
- 1 large, sliced into strips Red bell pepper
- 1 large, sliced into strips Green bell pepper
- 4, minced Garlic cloves
- 14 oz Canned diced tomatoes
- 2 tbsp Tomato paste
- 1 cup Beef broth
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 1/2 tsp Salt
- 1 tsp Black pepper
- 2 Bay leaves
- 1/4 cup, chopped for garnish Fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs beef chuck roast with 1 1/2 tsp salt and 1 tsp black pepper, then brown on all sides, about 4 minutes per side.
- Step 2: Remove beef and add 1 large thinly sliced yellow onion, 1 large sliced red bell pepper, and 1 large sliced green bell pepper to the pot. Sauté for 5 minutes until softened.
- Step 3: Stir in 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
- Step 4: Add 14 oz canned diced tomatoes, 2 tbsp tomato paste, 1 cup beef broth, and 2 bay leaves. Return beef to the pot, cover, and reduce heat to low. Simmer gently for 3 hours until beef is very tender.
- Step 5: Remove beef and shred it with two forks. Return shredded beef to the pot and stir well to coat with the sauce. Cook uncovered over medium heat for 10 minutes until sauce thickens.
- Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving with rice or warm tortillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Ropa Vieja with Bell Peppers take to make?
Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef Ropa Vieja with Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed beef chuck roast from drying out.
Can I substitute ingredients in Slow-Cooked Beef Ropa Vieja with Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef Ropa Vieja with Bell Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef Ropa Vieja with Bell Peppers?
Spanish beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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