Slow Cooker Ropa Viejo

Total Time
4 hr 30 min
20 min
4 hr 10 min
The name for this vinegary meat stew literally means "old clothes," a reference to the way the beef shreds into strands in the rich sauce.


fat-free reduced sodium chicken broth

1½ cup(s)

apple cider vinegar

¼ cup(s)

ground cumin

1 Tbsp


1 tsp, preferably smoked paprika

table salt

1 tsp

black pepper

½ tsp

cayenne pepper

½ tsp

uncooked lean and trimmed beef flank steak

3 pound(s), (Two 1 1/2-pound flank steaks)

uncooked red onion(s)

2 medium, thinly sliced into rings

uncooked bell pepper(s)

2 item(s), medium, red, seeded, cored and chopped

fresh apple(s)

2 medium, peeled, cored and shredded

uncooked celery

3 rib(s), medium, thinly sliced

garlic clove(s)

3 medium clove(s), minced


½ cup(s), packed leaves, chopped


  1. 1. Whisk the broth, vinegar, cumin, paprika, salt, pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, bell peppers, apples, celery and garlic, making sure the vegetables are under, between, and over the steaks.
  2. 2. Cover and cook on low until the meat is fork-tender, about 8 hours.
  3. 3. Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to the slow cooker; stir in cilantro. Set the slow cooker on warm and serve within 4 hours.

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