Table of Contents
Cuban beef stew is a tasty dish with a variety of flavors. This meal mixes the mild heat of Cuban spices with tender beef, which may be cooked in the oven, pressure cooker, or slow cooker until it melts in your mouth. In this post, BestLifeTips reveals several ways to cook and what is best to eat with Cuban beef stew.
How to cook Cuban beef stew by slow cooker
Cuban beef is sometimes referred to as ‘Ropa Vieja,’ which translates to “old clothing” in Spanish. But don’t panic, it’s named by the stew’s appearance rather than its taste, as some people believe the peppers and meat like clothing put together. Let start with slow cooker first.
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 1.5 pounds beef stew meat cut in 1-2 inch chunks
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 garlic bulb peeled and minced
- 28 ounce can crushed tomatoes unsalted
- In a large pan, heat the canola oil over medium heat. Cook, stirring occasionally, until the beef is mostly brown, about 5 minutes. Toss everything into the slow cooker. Season the beef in the slow cooker with salt, cumin, oregano, paprika, and pepper.
- Over medium-high heat, add sliced bell peppers to the pan. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Place on top of the beef in the slow cooker. Garlic should be sprinkled over the bell peppers.
- Pour the crushed tomatoes over the slow cooker’s contents. Cook for 4 hours on high.
- Using forks, shred the beef. Combine all of the ingredients in a large mixing bowl and stir until thoroughly combined.
How to cook Cuban beef stew by instant pot
- 2 tbsp extra virgin olive oil
- 1 cup beef broth
- 2 tsp seasoned salt
- 1 tsp pepper
- 1- 6 oz can tomato paste
- 2 tsp ground cumin
- 1 tbsp dried oregano
- 1 tsp raw sugar
- 6 cloves garlic minced
- 2 bay leaves
- 1 large onion thinly sliced
- 2 green peppers thinly sliced
- ⅓ cup fresh lime juice
- 1- 3-4 lb beef shoulder roast
- Add 2 tbsp olive oil to the instant pot and set it to “Saute.”
- Rub the roast with a mixture of seasoned salt and pepper. When done, brown the roast on all sides (approximately a minute per side) and press “Cancel.”
- Combine beef broth, tomato paste, cumin, oregano, sugar, and garlic in a large mixing basin. Pour the mixture over the roast in the pot, along with the bay leaves and olives, if using. Add peppers and onions to the top.
- Set the Instant Pot’s high setting to “Manual” and set the timer for 90 minutes. When the timer dings, press cancel and let the steam go naturally. Remove bay leaves and discard. Shred beef with two forks and toss in fresh lime juice. If desired, serve over cooked rice and sprinkle with parsley.
How to cook Cuban beef stew over sticky rice
- 1/2 oz Olive oil
- 4-1/2 oz Onion, medium dice
- 1 oz Garlic, minced
- 20 oz Beef sirloin steak, tips, cubed
- 16 oz Water, boiling
- 4 oz Potato, medium dice, blanched
- 2 oz Red pepper, roasted, drained, medium dice
- 1 oz Raisins
- 2 oz Capers in brine, drained
- 2 oz Green olives, stuffed
- 28 oz Sticky rice, prepared
- Heat the oil in a big pan over medium heat. Stir in the onions and garlic regularly.
Cook until the meat is brown. Combine the beef gravy and the water in a mixing bowl.
- Bring to a boil, then reduce to a low simmer, covered. Cook for 30 minutes or until the beef is fork soft, adding more water if the stew thickens too much.
- Potatoes should be stirred into the stew and cooked uncovered until soft. Combine the roasted red pepper, raisins, capers, and olives in a mixing bowl. Season with salt and pepper to taste. 4 oz sticky rice, portioned on a platter 4 oz stew, ladled over rice Serve with a garnish.
How to cook Cuban beef stew – Carne Con Papas
What is Carne Con Papas?
This delicious beef stew with potatoes is the Cuban variation of the Spanish picadillo. Carne con papas contains chunks of beef instead of ground meat, like in the original picadillo. Carne with papas sauce differs from picadillo sauce in that it includes items like as raisins, olives, peppers, and even capers, in addition to the usual sofrito foundation.
What is Sofrito?
Sofrito, also known in Spain as refogado or estrugido, is a stew base made with garlic, tomatoes, onions, peppers, and olive oil. It is used in numerous stews from Spain, Portugal, and Latin America.
Sofrito is used in recipes like Panamanian arroz con bacalao and Dominican Republic’s locrio de pica pica.
- 2 lb stewing beef, cubed
- 4 tablespoons oil
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 onion, diced
- 3 cloves garlic, crushed
- 1 green bell pepper, diced
- 1 cup tomato sauce
- 1 cup white wine
- 1 cup beef stock (or water)
- 2 lb potatoes, peeled and cut into large chunks
- 5 tablespoons capers
- Add pepper and onion to a big hot skillet with oil. After 5 minutes, add the garlic, paprika, cumin, and salt to taste. Cook for an additional 3 minutes.
- Brown the meat on all sides for 5 minutes.
- Pour in the tomato sauce and stir to combine. Cook, covered, for at least 90 minutes, or until the meat is soft, adding the wine and water (or beef broth).
- Combine the potatoes and capers in a mixing bowl. Cook for 30 minutes more, or until the potatoes are soft.
- Serve with white rice or on its own.
Here are the calories in Cuban beef stew if you are concerned.
- Guilty-free eating: Can we make beef stew keto friendly?
- 4 braised beef stew recipes that would make grandma proud
- African beef stew: How to get it done?
It’s quite easy and time saving to make a hearty Cuban beef stew for your family. Give BestLifeTips a thumb up if you nailed it and don’t stay away because we will update with more tips for your kitchen.