Recipes Ingredients Meat & Poultry Beef Recipes Slow-Cooker Ropa Vieja Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Stephen Kent Johnson Servings: 6 Martha's take on the classic Cuban beef stew relies on affordable flank steak. Browning the beef before adding it to the slow cooker makes the meat and the cooking liquid even more delicious. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter). Ingredients 1 ½ pounds flank steak Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 medium onions, cut into thick slices 1 large red bell pepper, cut into thick slices 3 large cloves garlic, cut into thin slices 1 jalapeno (ribs and seeds removed for less heat, if desired), cut into thin slices 1 tablespoon whole cumin seeds 2 tablespoons tomato paste 1 can (28 ounces) diced tomatoes ½ cup small Spanish olives 1 tablespoon capers, drained, plus 1 tablespoon brine Fresh cilantro leaves, for serving Cooked white rice and plantain chips, for serving Cooked white rice and plantain chips, for serving Directions Preheat a 5-to-6-quart slow cooker. Season steak generously with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add steak and cook until browned on both sides, about 8 minutes. Transfer to slow cooker. Add remaining 1 tablespoon oil to skillet. Add onions, bell pepper, garlic, jalapeno, and cumin seeds; season with salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in tomato paste; cook 2 minutes more. Add tomatoes and bring to a boil. Pour mixture over steak in slow cooker; cover and cook on high until very tender, 5 hours (or on low 10 hours). Transfer steak to a platter; cut in half crosswise. Using two forks, shred meat. Transfer sauce to skillet; cook over high heat until slightly thickened, about 10 minutes. Stir in shredded meat, olives, and capers with brine; cook just until heated through, 2 minutes more. Top with cilantro and serve, with rice and plantain chips. Cook's Notes Recipe reprinted from "Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies from the Kitchens of Martha Stewart Living." Copyright 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC. Rate it Print