My ropa Ropa Vieja recipe: A very easy Cuban style slow cooked beef stew with Spanish origins. You can make this in a slow cooker and shred the fork tender meat when done and serve with rice and beans. You can make the dish on the stove top or oven in a Dutch oven, slow cooker or instant pot. Simple and delicious!
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Why This Recipe Works
Ropa Vieja is more than a stew - it's a story simmered in tomatoes and spices.
Born in Spain and perfected in Cuba, this dish captures everything people love about Latin comfort food: warmth, depth, and a little history in every bite.
The name ropa vieja means "old clothes," a nod to the way the beef shreds into soft, tangled ribbons that soak up the rich, savory sauce. This recipe uses tender beef slow-cooked with peppers, onions, garlic, and tomatoes - all gently infused with smoky paprika, cumin, and oregano.
It's deeply satisfying, meal-prep friendly, and tastes even better the next day. Serve it with rice, black beans, or fried plantains (tostones) for a truly authentic Cuban meal.
What is Ropa Vieja?
Ropa Vieja is the national dish of Cuba, though it traces its roots to the Canary Islands of Spain.
It was once a humble stew made from leftover meats and vegetables - a clever way to stretch food for families. When it crossed the Atlantic, it evolved into a slow-braised masterpiece, symbolizing home-cooked comfort across the Caribbean and Latin America.
Today, Ropa Vieja is loved for its versatility. Some families add olives or capers for brightness; others include sofrito or roasted peppers. The result is always the same - a dish that feels like home.
History of Ropa Vieja:
This is a Cuban dish of Spanish origin, namely the Canary Islands (located just off the northwestern coast of mainland Africa) -a first stop for Spanish galleons going to the Americas and the last stop on the return trip. This seaport then became a natural vehicle through which the Spanish culture was transmitted to the New World and vice versa. The original dish was prepared in much the same way, but with other vegetables added to it.
Ingredients for Ropa Vieja
Cuban Ropa vieja consists of a cut of meat (flank is the choice, but lesser cuts are adequate also like chuck roast) that has been beautifully seasoned with cumin, paprika, cilantro, oregano, and mild pepper, among other things, and cooked for about 6-8 hours, in a tomato-based sauce, in a crockpot or stovetop. Now, I don't consider myself a regular crockpot user, but this dish lends itself perfectly to this form of cooking. What I find most amazing about Ropa Vieja in a slow cooker is that one can use an inexpensive cut of meat, and it can turn out so tender and juicy that it just falls apart. Here is a list of what you will need.
- Flank steak: This cut has long strands that will fall apart when slow-cooked and gives a look of "old clothes", but it holds the broth and flavor really well.
- Tomato, garlic, jalapeño, onion, cumin, celery, oregano, and paprika: This is a basic sofrito or tomato-based sauce that is found in many Latin American dishes.
- Recaito: This is the cilantro-based ingredient used in many Latin soups, stews, and black beans.
Like most Caribbean/Latin American food, ropa vieja is a humble, simple dish that is not only flavorful but also very nutritious. You can, however, improvise and make tacos, tostadas, or even a sandwich! Ropa vieja freezes well, so feel free to make a large batch and store the remainder (if there is any left) in your freezer for about 4-6 months.
I had some frozen homemade recaito ready to go that I added to the crock-pot. The sofrito, I usually toss in as it is slow cooking, or you can use the sofrito ingredients as shown in the recipe and drop them in at the beginning. I usually have sofrito ready-to-go frozen into cubes also.
Step-by-step photos to make ropa vieja:
- Step 1: Get all your ingredients chopped, measured, and ready to go. The ingredients are ones easily found at most grocery stores: chuck roast, tomato, onion, celery, jalapeños, salt, cumin, paprika, oregano, garlic, and recaito.
- Step 2: Place the beef in the slow cooker on high and add the water.
- Step 3: Immediately add the vegetables, salt, and spices. (All the other ingredients.)
- Step 4: Stir all the ingredients around to combine really well, then cover and cook for about 6 hours on high. Flip over the meat halfway through.
- Step 5: After 6 hours, take two forks and see if the meat separates easily. It should fall apart, and if it does not cook for another half hour and recheck.
- Step 6: Once the meat is very tender and falls apart, shred the beef in the slow cooker and combine with all the juice. Add salt to taste and serve over rice.
Cooking Variations
Slow Cooker Method:
Cook on HIGH for 6 hours, once tender, then shred the beef as shown above.
Instant Pot Method:
Sauté the beef and vegetables using the sauté function. Add remaining ingredients and cook on high pressure for 90 minutes, followed by a natural release. Check the beef with a fork, then slow cook in the Instant Pot until fall-apart tender.
Stovetop Method:
Classic and traditional - Place the ingredients in a Dutch oven, then cover and cook on low for 3 to 5 hours until the meat is fall-apart tender, then shred.
Frequently Asked Questions:
Yes. A serving of ropa vieja has only one carb. Enjoy it on a keto eating plan.
Once the meat has cooled you can store it for 3-5 days in an airtight container.
Yes. You can use a roasting pan (covered) and make ropa vieja in the oven. You'll want to keep the heat low at 300°F, and it will take about 3 to 5 hours. Follow the recipe for when the meat is fork-tender, then shred.
You can eat it at all times of the day, really! Add it to rice for a lunch or dinner. There is also recalentada (in scrambled eggs) a Latin American way of eating leftovers. It translates literally to "reheated".
Yes, you must completely cool the ropa vieja before freezing. Store in airtight containers for up to 4-6 months. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags. If you freeze in a container to mold it then vacuum pack it, this will keep for 1-2 years frozen.
Yes, cook on high for 90 minutes. Keep pressure valve in the seal position to release pressure naturally. Switch to slow cooker mode until fall-apart tender.
Flank steak is classic, but chuck or brisket work beautifully as well.
Popular stews from around the world:
Bo sot vang: Vietnamese beef stew with red wine.
Guinness beef stew: A Saint Patrick's Day favorite at our house.
Rogan Josh: Spicy Indian lamb stew.
Baeckeoffe: A French oven-baked beef stew with potatoes and carrots.
Panamanian beef stew: Beef with celery, carrots, potatoes, and onions with Latin seasonings.
Moroccan lamb tagine: Slow-cooked lamb with a rich tomato broth, potato, and dried apricots.
Cassoulet: A rustic French bean stew with pork, bacon, and sausage.
Misir Wot: Ethiopian red lentil stew.
Jamaican brown stew chicken: One of the hottest and spiciest chicken dishes I have ever eaten.
West African peanut stew: A vegetarian stew with peanut butter, sweet potatoes, black beans, spinach, and corn.
📖 Recipe
Ropa Vieja Recipe - Authentic Cuban Shredded Beef Stew (Slow Cooker / Stovetop / Instant Pot Options)
Ingredients
Instructions
- Place the meat in the slow cooker and add water. Place all vegetables and the spices in the slow cooker and stir.
- Cover and let it cook for about 6 hours. Flip the beef over half way through.
- Also make sure to poke meat with a fork to check for tenderness.
- When the meat falls apart and it is fork tender, it is done. Add salt to taste, serve with rice and a side of tostones. Enjoy!!!
Video
Notes
- Is ropa vieja keto? Yes. A serving of ropa vieja has only one gram of carbohydrates. Enjoy it on a keto eating plan.
- When is ropa vieja eaten? You can eat it at all times of the day, really! Add it to rice for lunch or dinner. There is also recalentada (in scrambled eggs), a Latin American way of eating leftovers. It translates literally to "reheated".
- How long can I save this ropa vieja? You can store it in the refrigerator for up to 3 days in an airtight container. Be sure to allow it to completely cool before refrigerating.
- Can I freeze ropa vieja? Yes, you must completely cool the ropa vieja before freezing. Store in airtight containers for up to 4-6 months. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags. Vacuum packing and freezing will extend the shelf life for 1-2 years.
- What cut of beef is best? Flank steak is a classic, but chuck or brisket also work as alternatives.
Sarah says
I have a friend who lived in the Canary Islands for awhile- I'd love to visit and try all the food! I love the spices you used here!
Analida says
Thanks Sarah! Yes, it would be cool to visit the Canary Islands.
Cheryl says
This looks so delicious. I just bought an instapot and I'm looking for new recipes to try. And the plantains look awesome too.
Analida says
Hi Cheryl! I've been toying with the idea of an Instapot. You'll have to let me know how you like it. Yes, this would be a great recipe for it!
Alicia says
My husband would love this. It looks very tasty - and what a gorgeous, appetizing meal!
Analida says
Thanks Alicia! I hope you can make this meal for your husband. 🙂
Monica | Nourish & Fete says
I'm with you, I have a slow cooker but don't use it all that much. That said, I think they are perfect for recipes like this! I can only imagine how wonderful it smells to walk into your house when this has been simmering away all day long!
Analida says
Yes! the house smells heavenly! I might have to start using my slow cooker more; just in the last few weeks my life got busier.
Kathryn @ FoodieGirlChicago says
This looks so tasty. The perfect addition to a weekly Taco Tuesday!
Analida says
Absolutely!!! Perfect for Taco Tuesday.
Carolyn Ingram says
I can't wait to try this recipe, it looks amazing!
Analida says
Thank you Carolyn!!! 🙂
Christine says
I have always wanted to try Ropa Vieja so I'm super excited to make this. Love that you can use a slow cooker. Pinning this recipe for sure!
Analida says
Christine, it is so easy and so delicious. I am so glad you want to try it. Yes, the slow cooker is a definite plus. 🙂
Carrie Ditton says
This is perfect for an easy weeknight dinner! Pinned!
Abby @ WinsteadWandering says
My mouth is watering thinking of all the different ways to enjoy this beef. What a great slow cooker recipe!
Analida says
Thanks Abby! Yes, you can make so many different things with Ropa Vieja.
Eileen says
I just love this recipe and its super easy to prepare ,yum
Analida says
Thanks Eileen! Yes, it is so easy.
Renee Gardner says
This looks delicious! I love all the colors! You've done a great job of making a brown food look so tasty!
Analida says
Thanks so much Renee! I must admit it was hard to make brown food look yummy. My husband had a keen eye for photography; he helped a lot.
CLARISA PRENDES MILLER says
Analida this for me it's the perfect dish, I make it often, however we Cubans do not cook with jalapeños, neither do the Canary islands, my great granfather was from there and never used it. Of course if you enjoy them you can add it to your ropa vieja.
Raul says
That's a great recipe! I'm cuban and my mother still makes us this once a week! Delicious and nutritious indeed! Well, I also wanted to add that it's great in tamales too! My girlfriend is Mexican and it's a tradition to make tamales for new years Xmas etc and she asked mom for the ropa vieja and she made the maza and it came out... to die for! Her mexican family was asking what type of meat that was! Lol... amazingly delicious! Enjoy everyone!
Analida says
Hi Raul! I agree this would be great in tamales too! You can check my pork tamales recipe here: https://ethnicspoon.com/tamales-recipe-and-food-history/
Ben says
Everything about this recipe looks delicious. I've never heard of Ropa Vieja before, but I need it in my life.
Analida says
Thank Ben! This dish is so versatile as you can serve it with rice and beans, make into tacos. I had one reader who is Cuban tell me his Mexican girlfriend used it to fill tamales! ¡Buen Provecho!
Sharon says
This ropa vieja recipe is the perfect slow cooker Sunday meal that the whole family will love.
Jacqui DeBono says
I haven't heard of this before, but it looks gorgeous! I would love this with rice and beans.
Bernice Hill says
Perfection! I might have to whip out the slow cooker just for this recipe. I bet the house will smell amazing!
Analida says
Make a big batch and freeze it too Bernice! Enjoy!
Tammy says
I've never tried anything like this before but I love the flavors of this dish. This is a perfect recipe for my slow cooker which I've been dying to use this season. Delish!
Anna says
This looks amazing! The texture looks incredible, and I can almost smell it from here! Love all the spices you've used, especially the jalapenos for some extra heat!
Elaine says
Fantastic stew recipe to keep handy for colder weekends. I guess it is time to explore more of the Cuban cuisine 🙂 It was great to find out you could store it frozen for so long!
kita says
One those tostones - makes me happy. Also very excited about this ropa vieja. One of my favorite dishes!
Lori | The Kitchen Whisperer says
Oh wow this looks so delicious! I love crock pot recipes especially when they are easy like this one! And I never knew it meant “old clothes”.
Pinning for next week’s dinner!
Debbie says
I have always wanted to try Ropa Vieja and this sounds perfect cooked in the slow cooker. With two Jalapenos and plenty of spices this sounds so rich and flavorful. I can't wait to try this yummy shredded beef.
Gwynn Galvin says
This recipe was delicious and easy to make too. My family loved it and I will be making it again soon!
Analida says
I am so glad you enjoyed it Gwynn! We love ropa vieja too! Thanks for the rating!
Jamie says
Oh my, this recipe looks yummy! Plus it cooks slowly which brings out the amazing taste of the meat! Thanks for sharing this with us!
Analida says
Thanks Jamie!
Amy Liu Dong says
I have never tried to make this recipe and it looks delicious.
I am so excited to make this on the weekend for my family!
Analida says
Thanks Amy! This is a super easy dish to make!