Cuban Beef Stew (Print Version)
# Ingredients:
→ Cooking Base & Meat
01 -
2 cups of beef broth
02 -
Flank steak, 2 pounds
03 -
2 tablespoons of vegetable oil, used for searing
→ Sauce Parts
04 -
1 cup of creamy tomato sauce
05 -
1 tablespoon vinegar
06 -
2 tablespoons of olive oil
07 -
2 tablespoons of rich tomato paste
→ Herbs, Veggies & Spices
08 -
1 teaspoon ground cumin
09 -
4 cloves of garlic, chopped super fine
10 -
Fresh cilantro, 1/4 cup, roughly chopped
11 -
1 bell pepper, thinly sliced
12 -
1 medium onion, sliced up
# Instructions:
01 -
Heat up some oil in a pan over medium to high heat. Toss the beef in and cook for four minutes per side till it gets a nice crusty brown color.
02 -
Transfer the golden steak to your slow cooker. Pour in beef broth and the tomato sauce, then stir in the tomato paste so everything blends smoothly.
03 -
Scatter the sliced onions and peppers, minced garlic, olive oil, cilantro, cumin, and vinegar around the steak in the slow cooker.
04 -
Cover the slow cooker with its lid. Cook on High for around 4 hours or on Low for 8-10 hours. The meat should start breaking apart when it's ready.
05 -
Pull the tender beef apart using two forks right there in the cooker. Once shredded, mix everything up with the sauce and veggies, then plate it up.
# Notes:
01 -
Ropa Vieja means 'old clothes' in Spanish, referring to the shredded beef's look.
02 -
Serve it alongside fluffy white rice, savory black beans, and fried plantains for a classic Cuban meal.