Ropa Vieja Stew with Arroz Moro
A hearty and flavorful Cuban classic, this Ropa Vieja features tender shredded beef simmered in a rich tomato-based sauce with peppers and onions, served alongside Arroz Moro, a traditional rice and beans dish.
🧂 Ingredients
- 2 lb Beef chuck roast
- 2 tbsp Olive oil
- 1 large Yellow onion(chopped)
- 1 large Green bell pepper(chopped)
- 1 large Red bell pepper(chopped)
- 4 cloves Garlic(minced)
- 28 oz Crushed tomatoes
- 2 cups Beef broth
- 0.5 cup Dry red wine
- 2 whole Bay leaves
- 1 tsp Cumin
- 0.5 tsp Oregano
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 2 cups White rice
- 15 oz Black beans(rinsed and drained)
- 4 cups Water
- 0.25 cup Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the beef chuck roast generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef roast on all sides until deeply browned. Remove the beef and set aside.
⏱️ 10 minutes - 3
Add the chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes.
⏱️ 7 minutes - 4
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 5
Pour in the dry red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
⏱️ 2 minutes - 6
Add the crushed tomatoes, beef broth, bay leaves, cumin, and oregano. Stir to combine.
💡 Tip: Ensure all seasonings are well distributed. - 7
Return the seared beef to the pot. Bring the liquid to a simmer, then cover, reduce heat to low, and cook for 2.5 to 3 hours, or until the beef is very tender and easily shreds.
⏱️ 3 hours💡 Tip: Check liquid levels periodically and add more broth or water if needed. - 8
Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the sauce.
💡 Tip: Allow the beef to cool slightly before shredding for easier handling. - 9
While the Ropa Vieja is finishing, prepare the Arroz Moro. In a separate pot, combine the white rice, rinsed black beans, water, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is cooked.
⏱️ 20 minutes - 10
Season the Ropa Vieja sauce with additional salt and pepper to taste.
💡 Tip: Taste and adjust seasoning as needed. - 11
Serve the Ropa Vieja over the Arroz Moro. Garnish with fresh chopped cilantro.
💡 Tip: A side of plantains or a simple salad complements this dish well.
💡 Pro Tips
- ✓For deeper flavor, marinate the beef overnight in the spices and a splash of wine.
- ✓Don't rush the braising process; low and slow is key for tender shredded beef.
- ✓Adjust the consistency of the Ropa Vieja sauce by simmering uncovered if it's too thin, or adding a bit more broth if too thick.
- ✓Arroz Moro can be made ahead of time and reheated.
🔄 Variations
- Add a pinch of smoked paprika for a smoky depth.
- Include a diced potato in the stew during the last hour of cooking.
- For a spicier kick, add a diced jalapeño or a pinch of red pepper flakes.