Packed with bold, hearty flavor, this is a classic Cuban dish of shredded beef slow cooked in a tomato-based sauce with onions and peppers.
Have you tried ropa vieja? Don’t worry about the fact that the name is Spanish for “old clothes”–this is supremely delicious comfort food, with nothing old or ragged about it. To make this pressure cooker ropa vieja, beef is quickly seared, then cooked until tender in an addictive sauce made with tomatoes, bell peppers, onion, garlic, smoked paprika, and other spices. Next, capers, raisins, and pimiento peppers are added for pops of color, sweetness, and tart, briny flavor.
My recipe below uses a pressure cooker. No pressure cooker? Don’t fret. This ropa vieja is just as delicious made in a slow cooker. I was surprised to find the two versions indistinguishable in taste and texture, so it’s really just a question of how much time you have and which appliance you want to use. 
This pressure cooker ropa vieja is a satisfying meal on its own or atop a bed of rice (white, yellow, or cauliflower!), but it’s even more exciting with a few extra trimmings. Here I served it with tostones (fried green plantains) and guacamole. Last week I made maduros (fried sweet plantains) to go with the previous batch of ropa vieja, but this week I could only find green plantains at the market so I had to go with tostones. I couldn’t even pick a favorite plantain side because I love both of them so much.
Step by Step Guide to Making Slow Cooker Cuban Ropa Vieja
Preparation:
- Beef Prep: Cut the sirloin tip roast into 6 large chunks. Season them with 1 1/2 teaspoons of sea salt and 3/4 teaspoon of black pepper.
- Veggies Prep: Halve the large yellow onion and slice it thinly. Stem, deseed, and slice the bell peppers into thin strips. Mince the garlic cloves. Rinse and drain both the capers and the jarred pimiento peppers.
Cooking Process:
1. Browning the Beef:
- Set your Instant Pot to “Sauté” mode.
- Adjust the heat to the “More” setting.
- Pour in the avocado oil or ghee. Once hot, add the seasoned beef chunks.
- Brown the beef for about 10 minutes, flipping halfway to ensure even browning on both sides.
- Using tongs, transfer the browned beef to a plate and set aside.
2. Sautéing Vegetables and Spices:
- In the same Instant Pot, add the sliced onion and peppers. Sauté for 3-4 minutes until they begin to soften.
- Mix in the minced garlic, dried oregano, cumin, smoked paprika, and turmeric. Continue to sauté for an additional minute until fragrant.
3. Deglazing with Wine:
- Pour in the dry white wine.
- Allow it to simmer for 2-3 minutes, letting the wine reduce significantly.
4. Adding Tomatoes and Beef:
- Introduce the strained tomatoes and bay leaves to the pot.
- Cancel the “Sauté” function by pressing “Keep Warm/Cancel”.
- Add the browned beef back into the pot, including any juices that might’ve accumulated on the plate.
- Stir everything well to combine.
5. Pressure Cooking:
- Secure the Instant Pot’s lid in place and ensure the valve is set to “Sealing”.
- Select the “Manual” setting and adjust the timer to 40 minutes.
- Once done, let the pressure release naturally, which should take around 15-20 minutes.
6. Shredding Beef and Final Cooking:
- After the pressure has completely released, open the lid carefully.
- Transfer the beef chunks to a plate and use two forks to shred them.
- Remove and discard the bay leaves from the pot.
- Add the shredded beef back into the pot along with capers, pimientos, golden raisins, and sherry or white wine vinegar.
- Switch the Instant Pot back to “Sauté” mode and let the mixture simmer for about 10 minutes until the sauce thickens to your liking.
7. Serving:
- Taste the Ropa Vieja and adjust seasoning if needed.
- Serve it hot, ideally accompanied by white or yellow rice, guacamole, and tostones or fried sweet plantains for an authentic Cuban meal experience.
Notes:
- If you wish to use a slow cooker instead of an Instant Pot, follow the stovetop preparation for browning the beef and sautéing the vegetables. Then, transfer the ingredients to your slow cooker, following similar steps for adding the tomatoes, beef, and other ingredients. Adjust the cooking time accordingly based on your slow cooker’s instructions.
Slow Cooker Ropa Vieja: Cuban Beef Stew
- Total Time: 2 hours 10 minutes
- Yield: 6 to 8 servings 1x
Description
Packed with bold, hearty flavor, this is a classic Cuban dish of shredded beef slow cooked in a tomato-based sauce with onions and peppers.
Ingredients
- 1/4 cup avocado oil or ghee
- 1 1/2 teaspoons sea salt
- 3/4 teaspoon black pepper
- 2 pounds sirloin tip roast (cut into 6 large chunks)
- 1 large yellow onion (halved and thinly sliced)
- 2 red (orange, and/or yellow bell peppers, stemmed, deseeded, and sliced into thin strips)
- 5 cloves garlic (minced)
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 1/2 teaspoons bittersweet smoked paprika
- 1/2 teaspoon turmeric
- 1/4 cup dry white wine (I used pinot grigio)
- 1 26.46–ounce box Pomí Organic Strained Tomatoes
- 2 bay leaves
- 1/4 cup capers (rinsed and drained)
- 1/4 cup chopped jarred pimiento peppers (rinsed and drained)
- 1/2 cup golden raisins
- 1 tablespoon sherry vinegar or white wine vinegar
Instructions
- Preparation:
- Beef Prep: Cut the sirloin tip roast into 6 large chunks. Season them with 1 1/2 teaspoons of sea salt and 3/4 teaspoon of black pepper.
- Veggies Prep: Halve the large yellow onion and slice it thinly. Stem, deseed, and slice the bell peppers into thin strips. Mince the garlic cloves. Rinse and drain both the capers and the jarred pimiento peppers.
Cooking Process:
1. Browning the Beef:
- Set your Instant Pot to “Sauté” mode.
- Adjust the heat to the “More” setting.
- Pour in the avocado oil or ghee. Once hot, add the seasoned beef chunks.
- Brown the beef for about 10 minutes, flipping halfway to ensure even browning on both sides.
- Using tongs, transfer the browned beef to a plate and set aside.
2. Sautéing Vegetables and Spices:
- In the same Instant Pot, add the sliced onion and peppers. Sauté for 3-4 minutes until they begin to soften.
- Mix in the minced garlic, dried oregano, cumin, smoked paprika, and turmeric. Continue to sauté for an additional minute until fragrant.
3. Deglazing with Wine:
- Pour in the dry white wine.
- Allow it to simmer for 2-3 minutes, letting the wine reduce significantly.
4. Adding Tomatoes and Beef:
- Introduce the strained tomatoes and bay leaves to the pot.
- Cancel the “Sauté” function by pressing “Keep Warm/Cancel”.
- Add the browned beef back into the pot, including any juices that might’ve accumulated on the plate.
- Stir everything well to combine.
5. Pressure Cooking:
- Secure the Instant Pot’s lid in place and ensure the valve is set to “Sealing”.
- Select the “Manual” setting and adjust the timer to 40 minutes.
- Once done, let the pressure release naturally, which should take around 15-20 minutes.
6. Shredding Beef and Final Cooking:
- After the pressure has completely released, open the lid carefully.
- Transfer the beef chunks to a plate and use two forks to shred them.
- Remove and discard the bay leaves from the pot.
- Add the shredded beef back into the pot along with capers, pimientos, golden raisins, and sherry or white wine vinegar.
- Switch the Instant Pot back to “Sauté” mode and let the mixture simmer for about 10 minutes until the sauce thickens to your liking.
7. Serving:
- Taste the Ropa Vieja and adjust seasoning if needed.
- Serve it hot, ideally accompanied by white or yellow rice, guacamole, and tostones or fried sweet plantains for an authentic Cuban meal experience.
Notes
Note:
If you wish to use a slow cooker instead of an Instant Pot, follow the stovetop preparation for browning the beef and sautéing the vegetables. Then, transfer the ingredients to your slow cooker, following similar steps for adding the tomatoes, beef, and other ingredients. Adjust the cooking time accordingly based on your slow cooker’s instructions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Cuban
Hmmm…. Looks delicious