Slow-Cooked Beef Ropa Vieja with Bell Peppers and Tomato
A tender, slow-cooked shredded beef stew with vibrant bell peppers and a rich tomato base, inspired by classic Spanish flavors. This spanish-inspired beef ready in about 260 minutes pairs beef chuck roast, large onion, thinly sliced, green bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 beef chuck roast
- 1 large onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 14 oz can crushed tomatoes
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Brown 2 lbs beef chuck roast on all sides, about 4 minutes per side, then transfer to slow cooker.
- Step 2: Add 1 large thinly sliced onion, 1 sliced green bell pepper, 1 sliced red bell pepper, and 3 minced garlic cloves to the skillet. Sauté for 4-5 minutes until softened and fragrant.
- Step 3: Stir in 14 oz crushed tomatoes, 1 cup beef broth, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring to a simmer for 2 minutes to blend flavors.
- Step 4: Pour the vegetable and tomato mixture over the beef in the slow cooker. Cover and cook on low for 8 hours or high for 4 hours until beef is fork-tender.
- Step 5: Remove beef, shred with two forks, then return shredded beef to the slow cooker and stir to combine with sauce.
- Step 6: Garnish with 2 tbsp chopped fresh cilantro before serving over 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 and Tomato take to make?
Total time is about 260 minutes (20 min prep + 240 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 and Tomato?
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 beef chuck roast from drying out.
Can I substitute ingredients in Slow-Cooked Beef Ropa Vieja with Bell Peppers and Tomato?
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 and Tomato 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 and Tomato?
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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