Ropa Viejo isn’t just “a Cuban dish,” it’s the Cuban dish. What started as a peasant meal of sorts has become the official dish of the nation. Once you make it, you’ll understand why. It’s rich, hearty, and made to feed a crowd. It also freezes and reheats well, it’s even better the next day.

Things You’ll Need

2 lbs beef chuck roast (2-3 inches thick)
1 tablespoon salt
2 teaspoons pepper
1 tablespoon olive oil
2 large carrots, chopped
1 large white onion, chopped
2 ribs celery, chopped
1 of each large green, red and yellow bell pepper, thinly sliced
4 cloves garlic, smashed
3/4 cup dry white wine
1 ½ cups chicken broth
6 oz tomato paste
2 teaspoons dried oregano
2 teaspoons dried cumin
1 teaspoon smoked paprika
1 cup green olives with pimentos
1/3 cup chopped fresh parsley (plus additional for garnish)
Rice for serving

Step 1
Liberally salt and pepper the beef on all sides

Step 2
Heat the olive oil in a large Dutch oven over high heat. Sear the beef on all sides.

Step 3
Remove the steak, lower the heat to medium and add the onions, carrots, celery, and peppers. Cook, stirring occasionally until the vegetables have started to caramelize, about 15 minutes.

Step 4
Stir in the garlic, then add the wine, scraping to deglaze the bottom of the pan.

Step 5
Stir in the broth, tomato paste, oregano, paprika, and cumin. Add the beef back into the pot, cover and simmer for 2-3 hours or until the meat pulls apart easily with a fork.

Step 6
While the meat is still in the pot, shred using two forks.

Step 7
Stir in the olives and parsley, cook on medium for 10 minutes. Serve over rice, sprinkle with parsley.