Easy Gluten-Free Ropa Vieja Stew

Experience the rich and flavorful taste of Cuba with this simple and delicious gluten-free Ropa Vieja Stew recipe. Made with tender shredded beef and aromatic spices, this dish is a true comfort food.

Ingredients:

1 pound flank steak or beef chuck roast
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 teaspoon ground cumin
1 teaspoon paprika
Salt and black pepper to taste

Instructions:

In a large pot or Dutch oven, place the flank steak or beef chuck roast and add enough water to cover. Bring to a boil, then reduce the heat to low. Let the meat simmer for about 1.5 to 2 hours, or until it becomes tender and easily shreds.

Remove the cooked meat from the pot and let it cool slightly. Shred the meat using two forks, pulling it apart into thin strips. Set aside.

In the same pot, heat a bit of oil over medium heat.

Add the sliced onion and bell peppers to the pot. Sauté until the vegetables are softened and slightly caramelized.

Stir in the minced garlic, ground cumin, paprika, salt, and black pepper. Cook for another minute until the spices are fragrant.

Return the shredded beef to the pot, mixing it with the sautéed vegetables and spices.

Add the diced tomatoes, including their juice, to the pot. Stir to combine all the ingredients.

Reduce the heat to low, cover the pot, and let the stew simmer for about 15-20 minutes, allowing the flavors to meld.

Taste and adjust the seasoning if needed.

Once the Ropa Vieja stew is ready, remove it from heat and let it rest for a few minutes.

Serve the gluten-free Ropa Vieja stew over rice, quinoa, or with your preferred gluten-free side.

Enjoy the rich and comforting flavors of this classic Cuban dish, a taste of Cuba that's easy to prepare at home.

Savor the authentic taste of Cuba with this easy gluten-free Ropa Vieja Stew recipe, a dish that showcases the flavors of shredded beef and aromatic spices in a hearty and satisfying stew.