Name: Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Cuban
Ingredients: 1 tablespoon canola oil; 2 pounds London broil or boneless chuck roast (flank steak or brisket also work well); Kosher salt; Freshly ground black pepper; 1 carrot, scraped and sliced in half lengthwise; 1 Cubanelle pepper or green bell pepper, seeded and thinly sliced; 1 red bell pepper, seeded and thinly sliced; 1 medium yellow onion, peeled, halved and thinly sliced; 1 whole head of garlic, cloves peeled and roughly chopped (10 cloves or 3 1/2 tablespoons); 1/2 cup dry white wine (Vermouth works well); 2 cups good quality canned tomato puree (such as Muir Glenn organic); 1 6-ounce can tomato paste; 1 cup low-salt chicken broth; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 bay leaf; 1/2 cup sliced green olives; 1 tablespoon white vinegar; 1/2 cup chopped fresh cilantro leaves; 1 lime or two, cut into wedges

If you’ve ever wanted to immerse yourself in the soulful flavors of Cuban cuisine without slaving away in the kitchen, you’re in for a treat. This Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe is a game changer—effortless, full of bold spices, and utterly comforting. I absolutely love how the slow cooker transforms the beef into tender, shred-ready perfection, while the peppers, olives, and tomatoes bring that classic Cuban flair that your taste buds will adore. Stick with me here, and you’ll see why this recipe might just become your go-to weeknight dinner or weekend showstopper.

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Why You’ll Love This Recipe

Set It and Forget It: The slow cooker does all the heavy lifting, making this dish perfect for busy days or when you want dinner waiting for you.
Authentic Cuban Flavors: Packed with olives, peppers, and aromatic spices, it captures the rich taste of traditional ropa vieja effortlessly.
Versatile and Family-Friendly: Whether you’re serving it over rice or tucked into a sandwich, it pleases all ages and tastes.
Tender, Juicy Beef Every Time: Slow cooking breaks down even tough cuts into melt-in-your-mouth shredded goodness.

A white plate holds three main layers of food on a white marbled surface. On the left side is a thick layer of black beans with a slightly soft texture made from many whole beans. Next to the beans, on the right side of the plate, is a mound of fluffy white rice with a light, grainy texture. In the front and center, there is a layer of rich, dark red stew with visible pieces of green olives and slices of red bell pepper, covered in a thick, sauce with a chunky texture. A bright yellow lemon wedge rests on the left side of the plate, and a small sprig of fresh green cilantro is placed on top of the stew, adding a touch of vibrant color. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Ropa Vieja, Cuban shredded beef stew, easy Cuban recipes, beef stew in slow cooker, authentic Cuban dishes

Ingredients You’ll Need

This recipe calls for simple yet flavorful ingredients that play beautifully together. When shopping, I always reach for a good quality canned tomato puree—it really makes a difference in the depth of the stew’s flavor.

Flat lay of a large raw London broil beef steak, vibrant red and marbled, surrounded by halved and sliced yellow onion rings, thin strips of red and green bell peppers, whole peeled garlic cloves, a bright orange carrot sliced lengthwise, plump green olives, a small heap of dried oregano and ground cumin, fresh green cilantro leaves scattered around, and lime wedges with bright green skin and juicy pulp, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Ropa Vieja, Cuban shredded beef stew, easy Cuban recipes, beef stew in slow cooker, authentic Cuban dishes

Canola oil: A neutral oil great for browning the meat without overpowering flavors.
London broil or boneless chuck roast: These cuts get wonderfully tender and shred easily after slow cooking.
Kosher salt and freshly ground black pepper: Essential for seasoning and bringing out the natural flavors.
Carrot: Adds a subtle sweetness and depth to the stew.
Cubanelle pepper or green bell pepper: I love the mild heat and crunch they provide.
Red bell pepper: Brings a sweet, vibrant color to the dish.
Yellow onion: Adds savoriness and a touch of natural sweetness.
Garlic: Key to that aromatic foundation—don’t skimp on it!
Dry white wine (Vermouth works well): Adds acidity and a bit of complexity during the sauté.
Tomato puree: The base of the stew’s rich, luscious sauce.
Tomato paste: Concentrates the tomato flavor, making the sauce thicker and heartier.
Low-salt chicken broth: Keeps the stew moist while complementing the other flavors.
Ground cumin and dried oregano: These spices infuse the stew with classic Cuban warmth.
Bay leaf: Adds a subtle herbal note that rounds out the flavor.
Sliced green olives: The briny punch that truly sets ropa vieja apart.
White vinegar: Balances the richness with a gentle tang.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe is how adaptable it is. I’ve tried tweaking it based on what I had on hand or dietary needs, and it always comes out delicious—feel free to make it yours!

Using Brisket or Flank Steak: I swapped in flank steak once and loved the slightly different texture; both work great depending on your preferences and budget.
Spice it Up: For a bit more heat, I like adding a pinch of red pepper flakes along with the cumin and oregano.
Vegetarian Twist: Try replacing the beef with hearty mushrooms and extra olives for a plant-based version that still packs flavor.
Slow Cooker to Instant Pot: If you’re short on time, pressure cooking this recipe works wonderfully and cuts cooking time dramatically without sacrificing taste.

How to Make Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe

Step 1: Brown the Beef for Maximum Flavor

Start by seasoning your beef generously with kosher salt and black pepper—you want those flavors making their way into every bite. Heat the canola oil in a heavy skillet (cast iron is my go-to) over high heat, and brown the meat for about 3 minutes per side. This step seals in the juices and adds that deep caramelized flavor that makes all the difference. Once browned, transfer the beef to your slow cooker and toss in the carrot slices for a hint of sweetness as the stew cooks.

Step 2: Sauté the Vegetables and Deglaze

Add a bit more oil to the skillet along with the garlic, onions, and both the Cubanelle (or green bell) and red bell peppers. Turn the heat down to medium and sauté for 6-7 minutes until everything softens and begins to caramelize. Stir constantly at first to keep the garlic from browning too much—burnt garlic can ruin the flavor. Pour in the white wine and let it simmer for about a minute, scraping up those delicious browned bits stuck to your pan. This liquid gold will give your stew so much depth. Then, transfer this veggie and wine mixture straight into the slow cooker.

Step 3: Add Tomato Base and Spices

In a separate bowl, whisk together the tomato puree, tomato paste, chicken broth, cumin, oregano, bay leaf, and about 2 teaspoons of salt. Pour this over the beef and veggies in your slow cooker. Give everything a gentle stir to combine sounds simple, but it really helps spread those flavors evenly.

Step 4: Cook Low and Slow, Then Shred!

Set your slow cooker to high and let it work its magic for 6 hours. Around the 5 ½ hour mark, pull out the beef and shred it using two forks—it should fall apart effortlessly. Toss the shredded beef back into the slow cooker with the sliced green olives and white vinegar, then continue cooking for another 30 minutes to let everything meld together.

Step 5: Serve and Garnish

Before serving, sprinkle freshly chopped cilantro over the stew and add lime wedges on the side. The citrus adds a burst of brightness that contrasts beautifully with the rich, savory stew.

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Pro Tips for Making Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe

Brown First: Taking the time to brown the meat adds layers of flavor you can’t get otherwise—don’t skip it!
Don’t Overcrowd the Skillet: Browning the meat in batches if needed ensures an even, golden crust instead of steaming.
Shred While Warm: The beef shreds way more easily when it’s hot and tender—waiting too long makes it tougher to pull apart.
Add Olives Last: Stir olives in towards the end so they keep their briny bite without getting mushy.

How to Serve Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe

A white plate with three main layers: on the top right, a mound of white fluffy rice with a soft texture; on the top left, a scoop of cooked black beans mixed with small onion pieces, topped with a sprig of fresh green cilantro; and covering the bottom half of the plate, a rich, thick reddish-brown stew with shredded meat and chunks of vegetables like olives and red peppers. On the right edge of the plate, a lime wedge adds a touch of bright green. Fresh cilantro leaves lie on the white marbled surface near the plate. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Ropa Vieja, Cuban shredded beef stew, easy Cuban recipes, beef stew in slow cooker, authentic Cuban dishes

Garnishes

I’m a huge fan of fresh cilantro and bright, tangy lime wedges here—they bring a fresh, zesty contrast to the rich stew. Sometimes I sprinkle a bit of chopped green onion on top for extra color and mild bite, especially when serving for guests.

Side Dishes

Slow Cooker Ropa Vieja feels like home when paired with fluffy white rice and creamy black beans—these traditional sides soak up that saucy beef perfectly. On special occasions, I’ve added a side of sweet fried plantains, which add a lovely sweet-savory balance.

Creative Ways to Present

For family celebrations, I love serving the ropa vieja over a bed of yellow rice with a sprinkle of diced avocado and a few pickled jalapeños on the side. It instantly elevates the meal and makes everyone feel like it’s a special occasion.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover ropa vieja into an airtight container and store it in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers almost taste better the next day!

Freezing

I’ve frozen this stew multiple times and it freezes beautifully. Just portion it into freezer-safe containers or bags, leaving some space for expansion. Thaw overnight in the fridge before reheating. It’s a lifesaver for busy weeks.

Reheating

When reheating, I prefer a gentle simmer on the stovetop to keep the beef tender and prevent the sauce from drying out. Adding a splash of broth or water helps loosen the sauce if it’s thickened too much in the fridge.

FAQs

Can I use other cuts of beef for this Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe?

Absolutely! While London broil and chuck roast are ideal for their tenderness after slow cooking, flank steak or brisket also work well. Just make sure to adjust the shredding time accordingly, as some cuts might need a bit longer to become tender.
Is it possible to make this recipe without alcohol?

Yes! The dry white wine adds acidity and depth, but if you prefer to skip it, just substitute with an equal amount of chicken broth plus a teaspoon of white vinegar or lemon juice to keep that bright flavor balance.
Can I prepare Slow Cooker Ropa Vieja ahead of time?

Definitely. In fact, it tastes even better the next day after the flavors have had time to meld. You can make it a day in advance, refrigerate, and gently reheat before serving.
What are the traditional sides to serve with this Cuban stew?

Traditionally, ropa vieja is served with white rice and black beans. Fried plantains also make a wonderful complement, adding sweet notes that balance the savory stew perfectly.
How do I make sure the beef shreds easily?

The key is cooking long and slow until the meat is fork-tender—usually about 5 ½ hours on high in the slow cooker for this recipe. Also, shred the meat while it’s still warm to avoid it getting tough.

Final Thoughts

When I first tried this Slow Cooker Ropa Vieja: Cuban Shredded Beef Stew Recipe, I was amazed at how simple ingredients combined into something sensationally flavorful and tender. It’s become a family favorite that I love making on weekends or when I want a comforting meal waiting for me after a long day. If you’re craving a taste of Cuba but don’t want to fuss, this recipe will become your best friend in the kitchen. Give it a try—you won’t regret it!