Name: Crock Pot Ropa Vieja Recipe: Beef Stew With Peppers and Onions
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 4
Ingredients: Salt and black pepper to taste; 3 pounds chuck roast (cut into 2- to 3-inch cubes; a butcher can do this); 1 small onion (chopped; red or yellow onion); 1 cup celery (or more, chopped); 1 (15-ounce can) tomatoes (chopped, low-sodium); 2 medium green peppers (chopped); 2 medium red peppers (chopped); 2 bay leaves; 1 (6-ounce) can tomato paste (low-sodium); 2 tablespoons chili powder; 1 teaspoon oregano; 1 tablespoon beef broth (low-sodium or Herb-Ox Sodium-Free Bouillon or 3 beef bouillon cubes)

Nutrition Highlights (per serving)

Calories 542

Fat 16g

Carbs 23g

Protein 75g

Show Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	542
% Daily Value*
Total Fat 16g	21%
Saturated Fat 6g	30%
Cholesterol 212mg	71%
Sodium 335mg	15%
Total Carbohydrate 23g	8%
Dietary Fiber 7g	25%
Total Sugars 13g
Includes 0g Added Sugars	0%
Protein 75g
Vitamin D 0mcg	0%
Calcium 121mg	9%
Iron 10mg	56%
Potassium 1592mg	34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

(85 ratings)

Total Time 270 min
Prep 30 min, Cook 240 min
Servings 4

Ropa vieja is a treasured Cuban dish of meat and tomatoes. In Spanish, "ropa vieja" means "old clothes"—the finished dish of shredded beef with vegetables such as peppers and onions looks like a pile of torn clothes. Traditionally, the cut of meat used in ropa vieja is flank steak, which has not only become expensive but also doesn't have enough fat to slow cook properly without drying out. So this version calls for chuck beef—a cut that has a bit more fat (and is much more affordable) benefiting from a long braising time—and is left alone (versus shredding) to be more like a stew. When chock-full of organic vegetables and low-sodium tomatoes, ropa vieja is a nutritious meal offering protein as well as antioxidants, vitamins, and minerals, while cutting down on the salt.

One of the best things about this dish is that it "keeps on giving"—it is even better the next day, and the leftover meat can be shredded and added along with the vegetables to tortillas (a little avocado and cilantro complement nicely), or placed over spaghetti squash for an alternative "pasta" dish.

Ingredients

Salt and black pepper to taste
3 pounds chuck roast (cut into 2- to 3-inch cubes; a butcher can do this)
1 small onion (chopped; red or yellow onion)
1 cup celery (or more, chopped)
1 (15-ounce can) tomatoes (chopped, low-sodium)
2 medium green peppers (chopped)
2 medium red peppers (chopped)
2 bay leaves
1 (6-ounce) can tomato paste (low-sodium)
2 tablespoons chili powder
1 teaspoon oregano
1 tablespoon beef broth (low-sodium or Herb-Ox Sodium-Free Bouillon or 3 beef bouillon cubes)

Preparation

Salt and pepper the meat and brown it in a pan on the stovetop.
Layer onion and celery on the bottom of a crock pot. Put the browned meat on top.
Drain the tomatoes reserving the juice. Layer tomatoes and peppers over the meat, along with the bay leaves.
In a small bowl or liquid measuring cup, mix the rest of the ingredients together (including the reserved tomato juice) and pour over the meat and vegetables.

Cook 2 to 3 hours on high, or 5 to 7 hours on low.

Ingredient Substitutions and Additions

If you would like to make this dish similar to the traditionally shredded beef ropa vieja—but don't want to use flank steak—ask your butcher to cut a piece of chuck that is taller than it is wider, where the grains run vertically. Then once the dish is finished cooking, shred the meat with 2 forks (or wait for it to cool and use your hands).

Ropa vieja is one of those dishes where you can add almost any vegetable and it will taste delicious. Consider adding carrots along with the celery. Toward the end of cooking time toss in green olives, capers, and fresh parsley.