Easy Ropa Vieja Stew Recipe

Ingredients

  • 2 pounds boneless beef chuck roast, cut in half
  • 2 tablespoons olive oil
  • 2 large onions, coarsely chopped
  • 2 large green peppers, coarsely chopped
  • 4 jalapeno peppers, seeded and minced
  • 1 habanero pepper, seeded and minced
  • 3 cans (14-½ ounces each) diced tomatoes, undrained
  • + 9 more ingredients
    • ½ cup water
    • 6 garlic cloves, minced
    • 2 tablespoons minced fresh cilantro
    • 4 teaspoons beef bouillon granules
    • 2 teaspoons pepper
    • 1-½ teaspoons ground cumin
    • 1 teaspoon dried oregano
    • ½ cup pimiento-stuffed olives, coarsely chopped
    • Hot cooked rice, optional

1. In a large skillet, brown beef in oil on all sides. Transfer meat to a 5-qt. slow cooker. Add onions and peppers. Combine tomatoes, water, garlic, cilantro, beef bouillon, pepper, cumin and oregano; pour over vegetables. 2. Cover and cook on low for 6-8 hours or until meat is tender. Remove b...

View full recipe at SpringPad

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