Slow Cooked Ropa Vieja – A Cuban Style Beef Stew

Although Ropa Vieja is considered to be the national dish of Cuba, it is also something that is popular in Panama and we saw it on several menus during our trip there. We are always on the lookout for meals that we can slow cook and this was a delicious weeknight dinner. The meat was very tender and the spices subtle, but still very flavorful. It is a simple recipe to make and works great for a large party, although we made it just for the two of us.

Fresh Ingredients


  • 1 lb Chuck Roast
  • 2 tsp Ground Cumin
  • 2 tsp Ground Coriander
  • 1/2 medium Red Onion – sliced
  • 1 small Green Bell Pepper – sliced
  • 1 Poblano Pepper – seeded and diced
  • 3 cloves Garlic – finely chopped
  • 4 cups Chicken Stock
  • 1/3 cup Golden Raisins
  • 2 tbsp Capers
  • 1/4 cup Fresh Lime Juice
  • 2 to 3 tbsp Vegetable Oil
  • Salt and Pepper to taste
  • Parsley or Cilantro for garnish
  • White Rice
Browning the Roast


Combine the coriander, cumin, salt and pepper in a small bowl and then thoroughly rub the roast with the spice mixture. Heat the vegetable oil in a skillet over medium-high heat. Simmer the roast on all sides until the meat is browned, about 8 minutes total. Move the meat to the slow cooker and then add the onion, bell pepper, and poblano pepper. Cook until the vegetables are soft, approximately 4 minutes, and add the garlic and cook for a minute or two more. Transfer the vegetables and any remaining oil to the slow cooker and cover with the chicken stock. Add the raisins, capers, lime juice, and cover. Cook for 6 hours on low heat. Cook the rice to the package directions. When the roast is done cooking, use a fork to shred the meat, and then use a slotted spoon to the finished Ropa Vieja over the rice and serve.

Sauté the Vegetables
Ropa Vieja Over Rice

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