This Ropa Vieja Crockpot Recipe is Cuban comfort food at its finest! Tender shredded beef cooked in a rich tomato sauce with peppers, onions, olives and smoky spices. Serve with rice and savory stewed black beans for a perfect meal! A true Cuban classic!
Ropa Vieja is Cuba’s national dish and a timeless classic for good reason. This comforting beef stew starts with flank steak, slow-cooked until tender, then shredded and simmered in a rich tomato sauce with peppers, onions, olives, and smoky spices. The name, meaning “old clothes,” comes from its signature shredded texture, but don’t let that fool you; this dish is anything but ordinary. Traditionally, it’s served with arroz blanco (white rice), frijoles negros (black beans), and a side of crispy tostones for the perfect balance of flavors and textures.
Cooking Methods
Ropa Vieja can be made in a few different ways, on the stovetop, in a crockpot, or using an Instant Pot. The stovetop method takes the longest, but the slow simmering process develops deep, rich flavors that are well worth the wait. If you’re looking for convenience, then the crockpot is a lifesaver. Just toss everything in, set it, and let it work its magic while you go about your day. But when I’m short on time, my Instant Pot is my go-to. It tenderizes the meat in a fraction of the time, and then I finish simmering the sauce on the stovetop for the perfect depth of flavor. In this post, I’ll be sharing how to make Ropa Vieja using both the crockpot and Instant Pot, along with the traditional stovetop method, so no matter what you have on hand, you can enjoy this classic dish.
Ingredients
Here are the ingredients needed to tenderize flank steak.
Ingredients needed to make the savory tomato sauce.
Instructions for Crockpot
Step 1: Cut the beef into large chunks and add to the crockpot.
Step 2: Add all ingredients to the crockpot and cook on high for 4 hours or set to low for 6 hours.
Step 3: Once done, gently shred the beef with two forks if needed, top with additional cilantro and serve.
Step By Step Instructions for Instant Pot
Step 1: Cut the beef into large chunks and place it in the Instant Pot along with the onion, garlic, bay leaf, beef bouillon, and 4 cups of water (Image 1). Cook on high pressure for 30 minutes (Image 2).
Step 2: Once done, remove the beef and set the broth aside. Shred the beef with two forks and set it aside until ready to use (Image 3).
Step 3: In a large, deep skillet or pot over medium low heat, add the oil, tomato sauce, and garlic. Stir and cook for 1 minute (Image 4).
Step 4: Add the wine and 1 cup of the reserved broth. Simmer for 10 minutes (Image 5).
Step 5: Add the peppers, onions, olives, bay leaf and seasonings (Image 6). Stir and cook for 5 minutes.
Step 6: Add the shredded beef (Image 7) with 1 ½ cups of the reserved broth. Stir and simmer for 25 minutes (Image 8).
Step 7: After 25 minutes, taste for salt and pepper, add more if needed. Serve with white rice, and for a truly authentic meal, add a side of black beans and fried ripe or green plantains.
See my recipe card below for the stovetop instructions.
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📖 Recipe
Ropa Vieja Crockpot Recipe
Ingredients
Flank Steak
- 2 lbs flank steak cut into large chunks
- 1 large onion cut in half
- 1 bay leaf
- 2 large beef bouillon
- 1 teaspoon salt
- 2 large garlic cloves
Veggies and Seasonings
- ¾ cup tomato sauce
- 1½ tablespoons olive oil
- ¼ cup dry red wine
- 5 teaspoons garlic puree or minced garlic
- 1 large onion rinsed and sliced
- 1 green bell pepper rinsed and sliced
- 1 red or yellow bell pepper rinsed and sliced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ⅛ teaspoon cumin
- ½ cup pimiento stuffed olives
- ½ cup cilantro rinsed and coarsely chopped
- salt and pepper to taste
- 1-2 limes optional (serve a wedge per serving)
Instructions
Crockpot Instructions
- Add all ingredients to the crockpot with 2 cups of water. Cook on high for 4 hours. For a slower cook, set to low for 6-7 hours.
- Once done, gently shred the beef if needed with two forks. Top with more cilantro and serve.
- Serve with white rice, and for a truly authentic meal, add a side of black beans and fried ripe or green plantains.
Instant Pot Instructions
- Add the beef to the Instant Pot along with the onion, garlic, bay leaf, beef bouillon, and 4 cups of water. Cook on high pressure for 30 minutes.
- Once done, remove the beef and set the broth aside. Shred the beef with two forks and set it aside until ready to use.
Cooking the Ropa Vieja
- In a large, deep skillet or pot over medium low heat, add the oil, tomato sauce, and garlic. Stir and cook for 1 minute.
- Add the wine and 1 cup of the reserved broth. Simmer for 10 minutes.
- Add the peppers, onions, olives, bay leaf and seasonings. Stir and cook for 5 minutes.
- Add the shredded beef with 1 ½ cups of the reserved broth. Stir and simmer for 25 minutes.
- After 25 minutes, taste for salt and pepper, add more if needed. Serve with white rice, and for a truly authentic meal, add a side of black beans and fried ripe or green plantains.
Stovetop Instructions
- Over medium heat, add the beef to a medium size pot along with the onion, garlic, bay leaf, beef bouillon, and enough water to cover. Cook for 2½ hours or until flank steak is fork tender.
- Once done, remove the beef and reserve the broth. Shred the beef with two forks and set it aside until ready to use.
Making the Sauce Over Stovetop
- In a medium pot, over medium low heat, add the oil, tomato sauce, and garlic. Stir and cook for 1 minute.
- Add the wine and 1 cup of the reserved broth. Simmer for 10 minutes.
- Add the peppers, onions, olives, bay leaf and seasonings. Stir and cook for 5 minutes.
- Add the shredded beef with 1 ½ cups of the reserved broth. Stir and simmer for 25 minutes.
- After 25 minutes, taste for salt and pepper, add more if needed. Serve with white rice, and for a truly authentic meal, add a side of black beans and fried ripe or green plantains.
Beth says
Cathy do you think an instant could be used for this recipe?
Cathy says
Hey Beth! Great to see you around again! 🙂 Yes, you absolutely can make it in an instant pot. I have made Ropa Vieja more often in an instant pot than a slow cooker. Cook for 2 hrs on high, if after 2 hours you would like it even more tender, add an extra hour of cooking time. For low setting, set to 6-8 hours. Hope you enjoy your Ropa Vieja! Let me know what you think!
You may also like these slow cooker/instant pot recipes:
Slow Cooker Pork Rib Tacos
Incredible Slow Cooker Ribs (Boneless Ribs in Salsa Verde)
Let me know if you have any other questions 🙂
Susan Foster says
Looks fabulous Cathy! I’m planning to make this dish tomorrow. Your instructions don’t indicate whether you set your slow cooker on High or Low for the 5 1/2 hour cooking time. Would appreciate having that clarified.
Cathy says
Hi Susan! Thank you and thank you for pointing that out! 🙂 I have fixed it in recipe instructions. It’s 4 hrs on high or 6 hrs on the low setting. Hope you enjoy it as much as myself and my family do, please let me know. Also please note that as I stated in the post, my ropa vieja looked a little pale and less shredded as it traditionally is done because I didn’t have enough sauce and I had some hungry mouths that just were ready to eat. So don’t be alarmed when you see how beautiful yours comes out 🙂