Big bowl of ropa vieja shredded beef with olives and bay leaves on the side
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Ropa Vieja

Ropa Vieja is a stew consisting of shredded beef in a tomato sauce base with plenty of vegetables like bell peppers, olives, and onions. It’s rich and full of flavor, and wonderfully tender when made in a slow cooker.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Main Course
Cuisine: Latin
Keyword: beef, slow cooker
Servings: 6 people
Calories: 464kcal


  • 2 tbsp olive oil
  • 1.5 kg rump
  • 1 large white onion, sliced
  • 3 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 tbsp oregano
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • salt to taste
  • 1 can diced tomatoes
  • 1 cup water
  • 2 tbsp soy sauce
  • 2 bay leaves
  • 1 lime juiced
  • 1/2 cup green olives


  • Season the rump all over with salt and pepper.
  • Heat the olive oil in a large saucepan over medium high heat. Once hot, add the roast to the pan and sear on all sides until browned. Remove from pan.
  • Add the sliced onions, and cook for a few minutes until softened. Add the garlic and the assorted bell peppers. Stir, and continue cooking for 2-3 minutes.
  • Add the oregano, cumin, paprika, black pepper, turmeric and salt. Stir to coat the vegetables in the spice mixture, and cook for 1 minute or so until spices turn fragrant.
  • Add the diced tomato, water, and soy sauce. Bring to a boil, then pour this into mixture into the slow cooker over the roast. Add the bay leaves , nestled among the mixture.
  • Cover slow cooker and cook on low heat for 8-10 hours or until beef is very tender and easily shredded. Stir in the olives and lime juice,