Recipe: Tasty Ropa Vieja / Shredded Beef Stew

Ropa Vieja / Shredded Beef Stew. 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 a fluffy texture to a full plate, too.

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. You can cook Ropa Vieja / Shredded Beef Stew using 20 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Ropa Vieja / Shredded Beef Stew

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

Serve Ropa Vieja with GOYA® Frozen Ripe Plantains for a classic Latin pairing. Ropa Vieja means "old clothes" in Spanish. Old clothes tend to be shredded and so is the beef in this stew, hence the name. Sesame Fried Chicken Bites This kind of dish is perfect for the slow cooker.

Ropa Vieja / Shredded Beef Stew step by step

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!.

Shred the beef, and toss it back into the sauce. The great thing about Cuban ropa vieja is it tastes even more amazing after sitting in the fridge overnight. A quintessentially Cuban dish, ropa vieja is the epitome of meaty, rib-stickin' down-home goodness, and every Latin home cook seems to have their own version. The name means "old clothes," and it refers to how the meat, peppers, and onions resemble a multicolored pile of rags. The pressure cooker makes it possible to make this traditionally long-simmered dish on a weeknight: it expedites the.

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