Ropa Vieja


Tender beef shredded apart with peppers and onions in a flavorful tomato sauce. Serve it with some rice and beans, and it is truly the ultimate comfort food.

Yield: 6-8 Servings

Ropa Vieja

Prep time: 20 MinCook time: 3 H & 20 MTotal time: 3 H & 40 M


  • 3 pounds Beef Chuck
  • 3 Bell Peppers, sliced
  • 1 large Yellow Onion, sliced
  • 8 Garlic Cloves, minced
  • 1 TB Dried Oregano
  • 2 tsp Ground Cumin
  • 1 TB Paprika
  • 1/2 cup dry White Wine
  • 28 oz can Whole Peeled Tomatoes
  • 1 cup Beef Stock
  • 2 Bay Leaves
  • 1 cup Pimento Stuffed Green Olives, halved
  • 1/2 TB White Vinegar
  • Avocado oil
  • Kosher salt


  1. Preheat oven to 300F.
  2. Pat beef chuck dry with paper towels and season with kosher salt.
  3. Bring a Dutch oven or oven safe pot to high heat with some avocado oil.
  4. Sear beef chuck on all sides, about 5 minute per side, and then remove.
  5. Lower heat to medium, add in peppers and onions, season with salt, and cook down for 5 minutes.
  6. Add in garlic and spices and sauté for a minute.
  7. Add in white wine and cook down for a minute.
  8. Add in beef stock, tomatoes, and bay leaves.
  9. Nestle the beef back into the pot, bring to a boil, cover and into the oven for 3 hours or until the beef is very tender.
  10. Remove the beef from the pot, shred it, and place back in the pot.
  11. Add in the olives and vinegar and season with salt to taste if needed.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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