Cuban Beef Ropa

Discover the rich flavors of Cuban Beef Ropa, a comforting dish with tender beef and vibrant spices. Perfect for family dinners!

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Prep Time 15

Cook Time 2 15

Total Time 2 30

Servings: 6 people

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

1 tablespoon olive oil
1.4 kg beef flank, shoulder, or brisket
1 unit onion, thinly sliced
1 unit green bell pepper, thinly sliced
1 unit red bell pepper, thinly sliced
1 unit yellow bell pepper, thinly sliced
4 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons ground cumin
3 teaspoons sweet paprika
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
500 ml beef broth
410 g crushed tomatoes
2 teaspoons dried oregano
2 leaves bay leaves
1 cup green olives, optional (sliced)
2 tablespoons capers
1 tablespoon apple cider vinegar or lime juice
to taste Salt and pepper
2 tablespoons fresh cilantro, chopped

Equipment

Large heavy-bottomed pot or Dutch oven
Tongs
Wooden spoon
Two forks
Optional - Sliced green olives

Method

Heat olive oil in a large pot over medium-high heat and brown the beef on all sides, then set aside.
In the same pot, sauté onions and bell peppers until softened, about 7–10 minutes, then add garlic and tomato paste for 1 minute.
Pour in beef broth, crushed tomatoes, oregano, and bay leaves, then return beef to the pot. Bring to a boil, lower heat, cover, and simmer for 2 hours.
Once the beef is fork-tender, shred it with two forks and return it to the sauce. Stir in olives, capers, vinegar, and season to taste with salt and pepper.

Nutrition

Calories: 350kcalCarbohydrates: 18gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 70mgCalcium: 4mgIron: 15mg

Notes

This Cuban Beef Ropa recipe can be marinated overnight for deeper flavor. Don't skip the acid like vinegar or lime juice as it brightens the sauce. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months. This dish tastes even better the next day! Serve over rice with black beans and fried plantains, and garnish with fresh cilantro and lime for a beautiful presentation.