Ropa Vieja: Tender Flank Steak Stew in Instant Pot, Slow Cooker, or Stovetop Recipe
Ropa Vieja is a classic Cuban shredded beef stew made with tender flank steak simmered in a flavorful blend of bell peppers, onions, garlic, and aromatic spices. This recipe offers versatile cooking methods including Instant Pot, slow cooker, or stovetop, delivering rich, tender meat perfect served over rice and beans for a comforting traditional meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour (Instant Pot) to 8 hours (Slow Cooker) or 3 hours (Stovetop)
- Total Time: 1 hour 15 minutes (Instant Pot) to 8 hours 15 minutes (Slow Cooker) or 3 hours 15 minutes (Stovetop)
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Cuban
Ingredients
Main Ingredients
- 2 pounds flank steak (see notes)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 large green bell pepper, seeded and thinly sliced
- 2 red bell peppers, seeded and thinly sliced
- 4 garlic cloves, minced
- 1 1/2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 bay leaves
- 1/2 cup (125 ml) dry white wine
- 1 cup beef or chicken broth (not for Instant Pot, see notes)
- 1 14-ounce can pureed tomato sauce (see notes)
- 1 tablespoon red wine vinegar (or other light colored vinegar)
- 1/3 cup chopped jarred pimentos (optional)
- 1/2 cup pitted green olives (optional)
For Serving
- Cooked white rice
- Black beans or pinto beans
Instructions
- Prepare the steak: Season the flank steak generously with kosher salt and freshly ground black pepper on both sides to enhance the flavor before cooking.
- Sear the meat: In a large skillet or the Instant Pot set to sauté mode, heat 2 tablespoons of olive oil over medium-high heat. Add the flank steak and sear it on both sides until browned, about 3-4 minutes per side. Remove the steak and set aside.
- Sauté vegetables: In the same pot, add the sliced onion, green pepper, and red bell peppers. Sauté for about 5 minutes until they begin to soften. Add minced garlic, dried oregano, ground cumin, paprika, and bay leaves, cooking for another minute until fragrant.
- Deglaze with wine: Pour in 1/2 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom to incorporate flavor into the sauce.
- Add liquids and meat: Return the seared flank steak to the pot. Add the pureed tomato sauce, and if using slow cooker or stovetop, add 1 cup of beef or chicken broth. For Instant Pot cooking, do not add broth as the tomato sauce and wine provide sufficient liquid.
- Cook the meat: For Instant Pot: Seal the lid and cook at high pressure for about 60 minutes, then allow natural release. For slow cooker: Cook on low for 8 hours or high for 4-5 hours until the meat is tender. For stovetop: Cover and simmer on low heat for about 2.5 to 3 hours, until the meat is easily shredded.
- Shred the beef: Once cooked, remove the flank steak and shred it using two forks. Return shredded meat to the pot and stir well to mix with the sauce and vegetables.
- Finish with vinegar and optional ingredients: Stir in 1 tablespoon of red wine vinegar to brighten the flavors. Add chopped jarred pimentos and pitted green olives if desired, mixing well.
- Serve: Serve hot over cooked white rice with black beans or pinto beans on the side for a complete, authentic Cuban meal.
Notes
- The flank steak is preferred for its texture and ability to shred well; brisket can be used as an alternative.
- For Instant Pot cooking, omit the broth to prevent overfilling—the tomato sauce and wine provide adequate liquid.
- The tomato sauce can be substituted with crushed tomatoes if pureed sauce is unavailable.
- Adding pimentos and olives is optional but adds authentic flavor and color to the dish.
- For best results, allow the cooked Ropa Vieja to rest covered for 10-15 minutes before shredding to retain juices.
- This dish improves in flavor when made a day ahead, allowing spices to meld.
