Recipes Nutrients Lower Carbohydrate Crock Pot Ropa Vieja Recipe: Beef Stew With Peppers and Onions By Verywell Editor Updated on September 20, 2019 Print Sarah Bossert/E+/Getty Images (118 ratings) Total Time: 270 min Prep Time: 30 min Cook Time: 240 min Servings: 4 Nutrition Highlights (per serving) 542 calories 16g fat 23g carbs 75g protein Show Nutrition Label Hide 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. 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. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit