Ropa Vieja (cuban stew)

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 211.2

Total Fat: 8.9 g
Cholesterol: 56.7 mg
Sodium: 711.3 mg
Total Carbs: 7.2 g
Dietary Fiber: 1.5 g
Protein: 25.1 g

View full nutritional breakdown of Ropa Vieja (cuban stew) calories by ingredient

Minutes to Prepare: 30

Minutes to Cook: 180

Number of Servings: 8

Ingredients

2 - 1 lb. flank steaks, trimmed

2 medium onions,sliced

1 large red bell pepper, sliced into strips

1 large green bell pepper, sliced into strips

4 garlic cloves, minced

1 tsp salt

1 tsp dried oregano

1 tsp ground cumin

1/2 teaspoon dried rosemary

1/2 tsp freshly ground black pepper

6 Tbsp. red wine vinegar

3 cups beef broth

1 Tbsp. tomato paste

2 bay leaves

1/2 cup chopped fresh cilantro (optional)

Directions

Heat a large Dutch oven over medium high heat. Coat pan with cooking spray. Add 1 steak to pan; cook 2 1/2 minutes on each side or until browned. Remove steak from pan. Repeat
procedure with cooking spray and remaining steak.

Reduce heat to medium. Add onion, bell peppers, and garlic to pan, cook 7 minutes or until tender, stirring frequently. Stir in next 5 ingredients; cook 30 seconds or until fragrant. Stir in vinegar, scraping pan to loosen browned bits; cook for 2 minutes or until liquid almost evaporates. Stir on broth, tomato paste, and bay leaves. Add steaks; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until steaks shred with a fork.

Remove steaks from pan; shred with two forks. Stir shredded beef and cilantro into pan. Yield: 8 3/4 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user NELSONX5.