Slow-Cooked Beef Ropa Vieja with Bell Peppers and Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A classic Cuban-style shredded beef stew slowly cooked with colorful bell peppers and rich tomato sauce. This latin american-inspired beef ready in about 200 minutes pairs large, thinly sliced yellow onion, minced garlic cloves, canned crushed tomatoes 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

• 1 kg, trimmed and cut into large chunks beef chuck roast
• 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
• 400 g canned crushed tomatoes
• 250 ml beef broth
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped, for garnish fresh cilantro

Instructions

1. Step 1: Pat dry 1 kg beef chuck roast chunks and season with 1 tsp salt, 1/2 tsp black pepper, 2 tsp ground cumin, and 1 tsp dried oregano.
2. Step 2: In a large heavy-bottomed pot, heat 2 tbsp olive oil over medium-high heat. Add the beef chunks and sear for 4 minutes per side until browned; transfer to a plate.
3. Step 3: Lower heat to medium. Add 1 large thinly sliced yellow onion and 4 minced garlic cloves to the pot; sauté for 4 minutes until softened and fragrant.
4. Step 4: Add 1 large sliced red bell pepper and 1 large sliced green bell pepper; cook for 3 minutes until slightly softened.
5. Step 5: Return beef to the pot. Pour in 400 g canned crushed tomatoes and 250 ml beef broth. Add 1 bay leaf, stir gently, and bring to a simmer.
6. Step 6: Cover the pot and reduce heat to low. Cook gently for 3 hours until beef is tender and shreds easily with a fork.
7. Step 7: Remove the bay leaf. Shred beef in the pot with two forks, mixing well into the sauce and vegetables. Adjust seasoning as needed.
8. Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving hot over white rice or crusty bread.