Hi, I am Clara. Today, I will show you a way to make ropa vieja / shredded beef stew recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Ropa Vieja / Shredded Beef Stew Recipe
Ropa Vieja / Shredded Beef Stew is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Ropa Vieja / Shredded Beef Stew is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have ropa vieja / shredded beef stew using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Ropa Vieja / Shredded Beef Stew:
- Take 2 tbsp EVOO
- Prepare 1/2 large Onion
- Prepare 1/2 large Green Pepper
- Take 1/4 cup Green Olives
- Prepare 1 clove Garlic
- Prepare 2 tbsp Sofrito
- Make ready 1 envelope Sazon
- Get 1 envelope Chicken Bouillon
- Make ready 2 cup Water
- Take 1 cup Chicken or Beef Stock
- Get 1 Salt to taste
- Make ready 1 Pepper to taste
- Make ready 1/2 bunch Cilantro (optional)
- Make ready 1 tsp Oregano
- Take 1 tsp Garlic Powder
- Prepare 1 tsp Onion Powder
- Take 1 tsp Red Vinegar
- Make ready 4 oz Tomato Sauce
- Make ready 1 1/2 lb Flank Steak (approximately)
- Take 1 Bay Leaf
Steps to make Ropa Vieja / Shredded Beef Stew:
- Thoroughly rinse and dry your meat. Cut into 3 big slices.
- Add EVOO to a large (somewhat deep) pan and brown the meat on medium to low heat. At this point we just want to brown the meat not completely cook it so only about 5 minutes on each side.
- In the mean-time, slice the onion and green pepper and chop the garlic and cilantro.
- Once meat is browned, take out of the pan and set aside. In the same pan, add vegetables (onions, green peppers, garlic). Add more EVOO if necessary. Cook until onions are translucent then add sazon, chucken bouillon, onion powder, garlic powder, oregano, sofrito, olives, tomato sauce, bay leaf, vinegar, stock and water. Add salt and pepper to taste. Stir well and cook for 5 minutes.
- After 5 minutes, add meat to sauce. Cover and cook on Low for about 2 hours or until meat is tender and easily shreddable.
- After 2 - 2 1/2 hours, shred beef inside the pan with 2 wooden spoons (or forks). Adjust seasoning if necessary. Add cilantro, cover pan and cook for 10 more minutes.
- Serve with white rice or mashed potatoes and Enjoy!
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