Slow-Cooked Beef Ropa Vieja with Tomatoes and Bell Peppers
Tender shredded beef slow-cooked in a rich tomato and bell pepper sauce, capturing classic Cuban flavors inspired by Spanish cuisine. This Spanish-inspired beef recipe, ready in about 260 minutes, pairs beef chuck roast, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 and cut into 3-inch chunks beef chuck roast
- 1 large, diced yellow onion
- 1 large, thinly sliced red bell pepper
- 1 large, thinly sliced green bell pepper
- 4 cloves, minced garlic cloves
- 14 oz can diced tomatoes
- 2 tbsp tomato paste
- 1/2 cup dry white wine
- 1 cup beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 whole bay leaf
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown 2 lbs beef chuck roast chunks in batches for 3-4 minutes per side until deeply browned, then transfer to a slow cooker.
- Step 2: In the same skillet, add 1 large diced yellow onion, 4 minced garlic cloves, 1 large thinly sliced red bell pepper, and 1 large thinly sliced green bell pepper. Sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute, then deglaze the pan with 1/2 cup dry white wine, scraping up browned bits.
- Step 4: Transfer the vegetable mixture to the slow cooker. Add 14 oz canned diced tomatoes, 1 cup beef broth, 1 tsp ground cumin, 1 tsp dried oregano, 1 whole bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
- Step 5: Cover and cook on low for 8 hours or high for 4 hours until beef is fork-tender and shreds easily.
- Step 6: Remove bay leaf, shred beef in the sauce with two forks, and stir well before serving with rice or crusty bread.
Frequently asked questions
How long does Slow-Cooked Beef Ropa Vieja with Tomatoes and Bell Peppers 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 Tomatoes and 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 beef chuck roast from drying out.
Can I substitute ingredients in Slow-Cooked Beef Ropa Vieja with Tomatoes and 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 Tomatoes and 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 Tomatoes and 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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