Ropa Vieja (Cuban Meat Stew)


A filling beef meal, Ropa Vieja is a main course of shredded and braised beef with plenty of healthy, tasty vegetables like onions, peppers and olives. Our GOYA® Ropa Vieja recipe is sure to satisfy the hungriest of appetites. Lots of rice adds a fluffy texture to a full plate, too. Serve Ropa Vieja with GOYA® Frozen Ripe Plantains for a classic Latin pairing.

Prep Time:
25 mins
Cook Time:
2 hrs 35 mins
Total Time:
3 hrs
6 servings


  • 2 tablespoons Goya Extra Virgin Olive Oil

  • 2 ½ pounds flank steak, cut in 3-inch x 4-inch pieces

  • Goya Adobo with Pepper, to taste

  • 2 large yellow onions, finely chopped

  • 1 ½ green bell peppers, finely chopped

  • 1 (6 ounce) jar Goya Sofrito

  • 3 teaspoons Goya Minced Garlic

  • 1 (8 ounce) can Goya Tomato Sauce

  • 1 packet Sazon Goya with Coriander and Annatto

  • 1 packet Goya Powdered Beef Bouillon

  • ¼ teaspoon Goya Ground Black Pepper

  • 1 cup Goya Spanish Olives Stuffed with Minced Pimientos, sliced

  • 1 (2 ounce) jar Goya Capers

  • 1 tablespoon chopped fresh cilantro

  • 2 cups cooked Canilla Extra Long Grain Rice


  1. Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with Adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add sofrito and garlic to pot; cook until fragrant, about 1 minute.

  2. Stir in 3 cups of water, tomato sauce, Sazon, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 - 1 1/2 hours, adding more water in 1/4 cup measurements, if pot becomes dry. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.

Cooking Tip from LA COCINA GOYA

Fork-Tender Meat: The key to a successful Ropa Vieja is flank steak. The reason: this type of meat is the perfect candidate for a low, slow cooking process; as the meat slowly cooks in the simmering liquid, the fat and connective tissue melt, and baste the meat from the inside out. The results: fork-tender meat that shreds effortlessly. If flank isn't available at your market, skirt steak and chuck work great, too.

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