Loading...

Prepare the vegetables for the stew: Core and slice the red bell peppers thinly. Thinly slice the onion. Mince the garlic.

Prepare the beef: Cut the flank steak into about 3-4 manageable pieces. Season the beef generously with 2 teaspoons kosher salt and 1 teaspoon black pepper, rubbing the seasoning into the meat.
Sear the beef: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Sear the seasoned flank steak pieces until well-browned on all sides. Remove the seared beef from the pot and set aside.

Sauté the aromatics: Add the thinly sliced bell peppers to the same pot and sauté them for 3-5 minutes. Then, add the thinly sliced onion and continue to sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Build the sauce: Add 1 1/2 teaspoons sweet paprika, 1 teaspoon smoked paprika, 1 1/2 teaspoons ground cumin, and 1 teaspoon dried oregano to the sautéed vegetables and stir to combine, cooking for 1 minute until fragrant.

Pour in 1/2 cup white wine, stirring to deglaze the pot and scrape up any browned bits from the bottom. Cook for 2-3 minutes until the wine has mostly evaporated.

Add the 28 ounce can of crushed tomatoes (do not drain) and 1 cup beef broth. Stir everything together.

Simmer the stew: Return the seared flank steak pieces to the pot, submerging them in the sauce. Add 2 bay leaves. Bring the mixture to a simmer, then reduce heat to low, cover the pot, and let the stew simmer for 2 to 2 1/2 hours, or until the beef is very tender and easily shredded.

Shred the beef: Once the beef is cooked through and very tender, remove it from the pot and place it on a cutting board. Using two forks, shred the beef into strands. Return the shredded beef to the sauce in the pot and stir to combine. Keep warm while preparing the sides.

Prepare the aromatics for the beans: Dice 1 medium onion. Seed and remove ribs from 1-2 jalapeños, then dice them. Mince 4-5 cloves of garlic.

Sauté aromatics for beans: Heat 1 tablespoon oil in a separate pot over medium heat. Sauté the diced onion, diced jalapeños, and minced garlic until softened and fragrant, about 5-7 minutes.

Combine ingredients for beans: Rinse and drain 2 15 ounce cans of black beans. Add them to the pot with the sautéed aromatics. Stir in 1 cup warm water, 1 teaspoon salt, 1 teaspoon ground cumin, and 1/2 to 1 teaspoon chipotle chili powder (if using).

Simmer beans: Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the flavors meld and the beans are heated through.

Finish beans: Stir in 2-3 tablespoons fresh cilantro before serving.

Prepare plantains: Peel the 3 plantains and slice them into 1/2-inch thick rounds.

Fry plantains: Heat a generous amount of oil (enough to cover the bottom of the pan, about 1/4 to 1/2 inch) in a large skillet over medium heat. Once the oil is hot, add the sliced plantains in a single layer, working in batches if necessary.

Fry until golden brown on one side (about 2-3 minutes), then flip and fry until golden brown on the other side (another 2-3 minutes).

Remove the fried maduros from the pan and place them on a paper towel-lined plate to drain excess oil. Season with salt to taste.

Serve the Ropa Vieja stew over white rice (not included in this recipe), alongside the black beans and maduros.


Prepare the vegetables for the stew: Core and slice the red bell peppers thinly. Thinly slice the onion. Mince the garlic.

Prepare the beef: Cut the flank steak into about 3-4 manageable pieces. Season the beef generously with 2 teaspoons kosher salt and 1 teaspoon black pepper, rubbing the seasoning into the meat.
Sear the beef: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Sear the seasoned flank steak pieces until well-browned on all sides. Remove the seared beef from the pot and set aside.

Sauté the aromatics: Add the thinly sliced bell peppers to the same pot and sauté them for 3-5 minutes. Then, add the thinly sliced onion and continue to sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Build the sauce: Add 1 1/2 teaspoons sweet paprika, 1 teaspoon smoked paprika, 1 1/2 teaspoons ground cumin, and 1 teaspoon dried oregano to the sautéed vegetables and stir to combine, cooking for 1 minute until fragrant.

Pour in 1/2 cup white wine, stirring to deglaze the pot and scrape up any browned bits from the bottom. Cook for 2-3 minutes until the wine has mostly evaporated.

Add the 28 ounce can of crushed tomatoes (do not drain) and 1 cup beef broth. Stir everything together.

Simmer the stew: Return the seared flank steak pieces to the pot, submerging them in the sauce. Add 2 bay leaves. Bring the mixture to a simmer, then reduce heat to low, cover the pot, and let the stew simmer for 2 to 2 1/2 hours, or until the beef is very tender and easily shredded.

Shred the beef: Once the beef is cooked through and very tender, remove it from the pot and place it on a cutting board. Using two forks, shred the beef into strands. Return the shredded beef to the sauce in the pot and stir to combine. Keep warm while preparing the sides.

Prepare the aromatics for the beans: Dice 1 medium onion. Seed and remove ribs from 1-2 jalapeños, then dice them. Mince 4-5 cloves of garlic.

Sauté aromatics for beans: Heat 1 tablespoon oil in a separate pot over medium heat. Sauté the diced onion, diced jalapeños, and minced garlic until softened and fragrant, about 5-7 minutes.

Combine ingredients for beans: Rinse and drain 2 15 ounce cans of black beans. Add them to the pot with the sautéed aromatics. Stir in 1 cup warm water, 1 teaspoon salt, 1 teaspoon ground cumin, and 1/2 to 1 teaspoon chipotle chili powder (if using).

Simmer beans: Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the flavors meld and the beans are heated through.

Finish beans: Stir in 2-3 tablespoons fresh cilantro before serving.

Prepare plantains: Peel the 3 plantains and slice them into 1/2-inch thick rounds.

Fry plantains: Heat a generous amount of oil (enough to cover the bottom of the pan, about 1/4 to 1/2 inch) in a large skillet over medium heat. Once the oil is hot, add the sliced plantains in a single layer, working in batches if necessary.

Fry until golden brown on one side (about 2-3 minutes), then flip and fry until golden brown on the other side (another 2-3 minutes).

Remove the fried maduros from the pan and place them on a paper towel-lined plate to drain excess oil. Season with salt to taste.

Serve the Ropa Vieja stew over white rice (not included in this recipe), alongside the black beans and maduros.
