Slow-Cooked Cuban Ropa Vieja with Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender shredded beef simmered slowly in a rich tomato sauce with colorful bell peppers and classic Cuban spices. This latin american-inspired beef ready in about 500 minutes pairs flank steak, 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 400 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.

★ 4.2 (13 ratings) Prep: 20 min Cook: 480 min Serves 6 Latin American cuisine 400 cal/serving

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Ingredients

2 lbs flank steak
2 tbsp olive oil
1 large, thinly sliced yellow onion
1 medium, thinly sliced green bell pepper
1 medium, thinly sliced red bell pepper
4 cloves, minced garlic cloves
14 oz can diced tomatoes (canned)
2 tbsp tomato paste
1 cup beef broth
1 tsp ground cumin
1 tsp dried oregano
1 leaf bay leaf
2 tbsp red wine vinegar
1 1/2 tsp salt
1 tsp black pepper

Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 lbs flank steak with 1 1/2 tsp salt and 1 tsp black pepper and sear for 3-4 minutes per side until browned but not cooked through. Transfer to slow cooker.
Step 2: In the same skillet, add 1 large thinly sliced yellow onion, 1 medium thinly sliced green bell pepper, 1 medium thinly sliced red bell pepper, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
Step 3: Add 14 oz canned diced tomatoes, 2 tbsp tomato paste, 1 cup beef broth, 1 tsp ground cumin, 1 tsp dried oregano, 1 bay leaf, and 2 tbsp red wine vinegar to the skillet. Stir to combine and bring to a simmer for 3 minutes.
Step 4: Pour the sauce mixture over the steak in the slow cooker. Cover and cook on low for 8 hours until the beef is tender and shreds easily.
Step 5: Remove beef and shred with two forks. Return shredded beef to the slow cooker and stir to coat with sauce. Serve hot with rice or warm tortillas.

Frequently asked questions

How long does Slow-Cooked Cuban Ropa Vieja with Bell Peppers take to make?

Total time is about 500 minutes (20 min prep + 480 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 Cuban 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 flank steak from drying out.

Can I substitute ingredients in Slow-Cooked Cuban 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 Cuban 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 Cuban Ropa Vieja with Bell Peppers?

Latin American 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.

What others are saying

★★★★★Carlos R.
Finally found a recipe that captures true Cuban essence. The bell peppers and tomatoes melded beautifully with the beef. Leftover soup was even better the next day!
★★★★★Priya K.
Made this for Sunday dinner—everyone raved. The spices balanced perfectly, and the slow cooker did all the work. Will be my go-to for family gatherings.
★★★★★Wei L.
Authentic flavors without the hassle. The slow-cooked beef fell apart beautifully, and the bell peppers held their crunch. My husband asked for seconds!