Ropa Vieja Stew

(Serves 4 People)


  • 2 Cuban BBQ sachet
  • 1 red onions
  • 3 cloves of garlic
  • 1 celery
  • 30g tomato puree
  • 500g beef stewing steak
  • 1 cube of beef stock
  • 1 green & 1 yellow pepper
  • 4 bay leaves
  • 4 fresh tomatoes

  1. Chop the onion, celery and garlic then slice peppers into long strips.

  2. In a deep casserol dish mix onion, celery, garlic, tomato puree and peppers with the Cuban BBQ sachet, then heat pan and gently fry on medium heat for 10 mins.

  3. Add beef, stock, 500ml of water, bay leaves and fresh tomatoes.

  4. Cover and cook in oven at 160’c for 2-3 houres, stir every hour and add water if necessary.

  5. Serve with rice or crusty bread.


  • Cook the casserol the day before for extra flavour and tenderer meat.
  • Add a splash of sherry or apple cider vinegar for a more authentic flavour .