Cut the beef into 1-inch pieces then generously season the beef with salt & pepper.
Heat 3 TBSP of the oil in dutch oven over medium-high heat until oil is very hot.
Brown the beef in the hot oil, 7 to 10 minutes.
Transfer the beef to a plate and set aside.
Keep the dutch oven over medium-high heat then add the onions and bell peppers and cook until softened, about 10 minutes.
Add the tomatoes, garlic, cumin, and oregano in with onions and peppers then cook, occasionally stirring and breaking up the tomatoes, for about 5 minutes.
Stir in the water, scraping up any bits stuck to the bottom of the dutch oven.
Return the beef to the dutch oven along with the bay leaves and bring to a boil.
Put the lid on the dutch oven then place in the oven until beef is tender, about 3 hours.
Take the dutch oven out of the oven then use two forks to carefully shred the beef.
Place the dutch oven back onto the stove over medium heat then stir in the olives and simmer until sauce has thickened a bit, about 10 more minutes.
Season with additional salt & pepper to taste
Notes
Cuban Ropa Vieja is typically served with rice and black beans
I've made this recipe twice now, and I am sure I will make it many more times. It's easy to put together and has doesn't need any exotic ingredients, but it is full of complex flavor. I pair it with rice but it makes enough for 2 meals for our 4 person family, so I served the leftovers with cheese grits. Yum!
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Ropa Vieja (Cuban Beef and Vegetable Stew)
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