Slow Cooker Cuban Beef Stew (Ropa Vieja)
Discover the rich tapestry of Cuban cuisine with our Slow Cooker Ropa Vieja
Print Recipe
Equipment
- Slow Cooker
- Frying Pan
Ingredients
In the pan
- 1 kg Beef skirt or braising steak browned
- 1-2 tbsp Olive oil
- pinch Salt
- 1 White onion diced
- 2 Medium carrots diced
- 1 Celery stalk diced
- 3 cloves Garlic minced
- 1 tbsp Tomato puree
In the slow cooker
- 1.5 tbsp White wine vinegar
- 250 ml Chicken stock
- 400 g Tinned tomato
- 1 Yellow or red pepper sliced
- 50 g Pimiento stuffed green olives roughly chopped
- 1 tbsp Capers
- 2 tsp Dried oregano
- 2 tsp Ground cumin
- 1/4 tsp Ground allspice
- Pinch Black pepper
- 2 Bay leaves
To stir in after the slow cook
- Large handful parsley freshly chopped
Instructions
- In a hot pan with a little oil, brown the beef skirt lightly on sides for a couple of minutes. Add a pinch of salt to the beef. Do this in batches to avoid crowding the pan. Remove and set aside.
- Turn the heat in the pan down to a medium heat. Sauté onion, carrot and celery for a few minutes. Add a little more oil if needed.
- Add garlic and cook for a further few minutes, stirring well.
- Add tomato puree and cook for a further couple of minutes, stirring well.
- In the slow cooker, combine the browned beef and your other sautéed ingredients from the pan. Also add all of the other slow cooker ingredients listed above and stir well.
- Cook on low for at least 8 hours.
- Carefully remove the beef, shred and then return to the slow cooker. Stir well.
- Add a large handful of freshly chopped parsley. Stir and serve.
Nutrition
Calories: 398kcalCarbohydrates: 13gProtein: 35gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 116mgSodium: 469mgPotassium: 969mgFiber: 3gSugar: 6gVitamin A: 3767IUVitamin C: 27mgCalcium: 92mgIron: 6mg
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