June 7, 2026
URL: https://m.hunts.com/recipes/main-dishes/ropa-vieja-6458
- Prep time 40 minutes
- Total time 180 minutes
- Servings 6
Ingredients
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1 can (14.5 oz each) Hunt's® Whole Peeled Plum Tomatoes
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2 pounds beef flank steak
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1 teaspoon kosher salt
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1/2 teaspoon cracked black pepper
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1/4 cup vegetable oil
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1 large yellow onion, sliced
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3 bell peppers, assorted colors, sliced
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2 tablespoons Hunt's® Tomato Paste
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4 cloves garlic, chopped
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon dried oregano
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1 bay leaf
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1/2 cup dry white wine (such as Pinot Blanc or Chardonnay)
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1 cup beef broth
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Parsley or cilantro, optional
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Black beans, optional
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Rice, optional
Nutrition Information
371 calories, 12g carbs
Directions
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Step one
Preheat oven to 350°F. Pour tomatoes into a medium bowl and crush with your hands, set aside. Season beef with salt and pepper. Heat oil in Dutch oven over medium high heat. Cook beef until browned on both sides; transfer to plate and set aside.
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Step two
Add onions and peppers to pot, cook and stir until tender, about 6 minutes. Add garlic, cook and stir until fragrant, about 1 minute. Add tomato paste, cumin, paprika and oregano, cook and stir until fragrant, about 1 minute. Add wine, scraping up any bits on bottom of pan and bring to a boil. Stir in tomatoes and ½ cup beef broth; bring to a simmer.
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Step three
Return beef to pot, add bay leaf. If needed, add remaining broth just to cover beef. Bring to a simmer, cover with lid and place in oven. Cook until beef is tender and easy to shred, about 2 hours. Discard bay leaf. Remove beef and shred into thin strips with two forks, then stir back into tomato sauce.
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Step four
Simmer uncovered until sauce is thickened enough to coat beef, about 30 minutes. Season to taste with additional salt and pepper. If desired serve with parsley or cilantro, black beans and rice.
