Ropa Vieja

Best known for being the national dish of Cuba, ropa vieja actually originated in Spain. This classic beef stew features shredded flank steak tossed in a flavorful sauce of tomato, onion, and pepper. While many traditional recipes simmer the beef in stock until tender before shredding and incorporating it into the separately made sauce, our one-pot version cooks the beef and the sauce together. This allows the beef to release its flavor into the sauce as it cooks while simultaneously absorbing all that great seasoning from the spices and tomatoes. And it saves those extra dishes!

For maximum deliciousness, make sure your steak is super tender before you shred it. If you can’t comfortably shred it with 2 forks, pop it back into the sauce for another half hour and try again. There’s nothing worse than tough meat, but if you give your steak the time to reach that melt-in-the-mouth tender place, there’s nothing better.

Read on for more tips on this classic comfort food. Craving more stew? Check out this Irish stew packed with beef, carrots, potatoes—and of course, Guinness! 

Why is it called ropa vieja?

In Spanish, “ropa vieja” means “old clothes.” There’s more than one legend to explain how the dish got this name: the most common is about a man who was so poor that he actually boiled up ragged clothes and fed them to his family! While that’s a great story, it seems more likely that the name was simply inspired by the similarity in appearance between a pile of worn-out, ragged clothing and the long strands of shredded beef. 

Can I use a different cut of meat?

Traditionally, ropa vieja is made with flank steak, which, when braised and shredded, yields the trademark long strands of meat. If you can’t find flank, skirt steak or chuck roast would also be delicious in this stew– though they won’t yield the same long strands when you shred them. 

Can I cook this in the oven?

Absolutely! As long as you’re using an oven-safe pot, you can transfer the stew directly to the oven after you add the tomatoes, bay leaves, and browned flank steak. Make sure the oven is preheated to 300° and the stew is already simmering and fully covered when you put it in. You’ll also want to check in on it every once in a while– just as you would if it was simmering on the stove– to make sure that it’s staying at a consistent simmer.

What do I serve with this?

In Cuba, ropa vieja is traditionally served with steamed rice and black beans. If you want to go all in, you could even whip up a batch of maduros (fried sweet plantains), which are another Cuban specialty.

How do I store this?

Stored in an airtight container, this stew should last 3-5 days in the refrigerator. If you have more leftovers than you can eat in that time (or just want to set up your future self with a ready-made meal), they freeze beautifully. Let the stew cool completely before storing in an airtight container and popping into the freezer. It should keep for 3 months.

Made this? Let us know what you think in the comments below!

Editor’s note: The introduction to this recipe was updated on September 30, 2022 to include more information.