Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, ropa vieja / shredded beef stew. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

A Filling Beef Meal Ropa Vieja is a main course of shredded and braised beef with plenty of healthy, tasty vegetables, like onions, peppers and olives. Our GOYA® Ropa Vieja recipe is sure to satisfy the hungriest of appetites. Lots of rice adds fluffy texture to a full plate, too.

Ropa Vieja / Shredded Beef Stew is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Ropa Vieja / Shredded Beef Stew is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook ropa vieja / shredded beef stew using 20 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Ropa Vieja / Shredded Beef Stew:

1. Make ready 2 tbsp EVOO
2. Prepare 1/2 large Onion
3. Get 1/2 large Green Pepper
4. Take 1/4 cup Green Olives
5. Make ready 1 clove Garlic
6. Get 2 tbsp Sofrito
7. Get 1 envelope Sazon
8. Get 1 envelope Chicken Bouillon
9. Take 2 cup Water
10. Take 1 cup Chicken or Beef Stock
11. Prepare 1 Salt to taste
12. Take 1 Pepper to taste
13. Make ready 1/2 bunch Cilantro (optional)
14. Take 1 tsp Oregano
15. Get 1 tsp Garlic Powder
16. Get 1 tsp Onion Powder
17. Make ready 1 tsp Red Wine Vinegar
18. Make ready 4 oz Tomato Sauce
19. Get 1 1/2 lb Flank Steak (approximately)
20. Prepare 1 Bay Leaf

Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and Ropa Vieja (Cuban Meat Stew). Ropa vieja, a dish famous in Cuba and popular throughout the Latin Caribbean, features thin strands of shredded beef in a rich and flavorful sauce of tomatoes, onions, bell peppers Updating the classic technique for making ropa vieja (Cuban shredded stewed beef) means improved efficiency and flavor. Cuban Ropa Vieja is tender beef that's slow cooked in a savory broth with wine, tomato sauce and Latin spices, then shredded to look like rags Shred the beef, and toss it back into the sauce.

Instructions to make Ropa Vieja / Shredded Beef Stew:

1. Thoroughly rinse and dry your meat. Cut into 3 big slices.
2. Add EVOO to a large (somewhat deep) pan and brown the meat on medium to low heat. At this point we just want to brown the meat not completely cook it so only about 5 minutes on each side.
3. In the mean-time, slice the onion and green pepper and chop the garlic and cilantro.
4. Once meat is browned, take out of the pan and set aside. In the same pan, add vegetables (onions, green peppers, garlic). Add more EVOO if necessary. Cook until onions are translucent then add sazon, chucken bouillon, onion powder, garlic powder, oregano, sofrito, olives, tomato sauce, bay leaf, vinegar, stock and water. Add salt and pepper to taste. Stir well and cook for 5 minutes.
5. After 5 minutes, add meat to sauce. Cover and cook on Low for about 2 hours or until meat is tender and easily shreddable.
6. After 2 - 2 1/2 hours, shred beef inside the pan with 2 wooden spoons (or forks). Adjust seasoning if necessary. Add cilantro, cover pan and cook for 10 more minutes.
7. Serve with white rice or mashed potatoes and Enjoy!

The great thing about Cuban ropa vieja is it tastes even more amazing after sitting in the fridge overnight. A hearty beef stew made Cuban-style with shredded flank steak, bell peppers, onions, and a flavorful tomato sauce. Shredded beef and vegetables that resemble a heap of colorful rags - that's Ropa Vieja. From the Spanish term for "old clothes", this is Traditionally it was a way to stretch the leftovers of stews such as puchero or cocida, both of which are garbanzo-based dishes as is the original Spanish version of. Although Ropa Vieja shredded beef was originally a Cuban dish, my family uses this flavorful beef in a variety of Mexican food dishes (tacos, enchiladas Versatile for many mexican meals.

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