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Ropa Vieja: Panama’s Classic Shredded Beef Stew

Ropa Vieja-panama-recipe-buster

Ropa Vieja is one of Panama’s most beloved comfort dishes. It’s ideal for its tender shredded beef simmered in a savory tomato-based sauce with onions, bell peppers, garlic, and spices.

Typically served with white rice, beans, or fried plantains, it’s a hearty, home-style meal that feels both familiar and deeply satisfying. The beef is cooked slowly until it falls apart, allowing it to absorb the rich flavors of the sauce—a hallmark of Panamanian cooking.

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Prep Time 15 mins
Cook Time 135 mins
Rest Time 10 mins
Total Time 2 hrs 40 mins
Cooking Method: , , ,
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 5
Best Season: Suitable throughout the year
Description

Ropa Vieja is one of Panama’s most beloved comfort dishes. It’s ideal for its tender shredded beef simmered in a savory tomato-based sauce.

Background and Origin

Ropa Vieja traces its origins to Spain, particularly the Canary Islands, where it began as a clever way to reuse leftover meat from stews. The name literally means “old clothes,” referring to the beef's shredded appearance. As Spanish settlers brought the dish to Latin America, it evolved differently across regions.

In Panama, Ropa Vieja took on its own identity, shaped by local ingredients and Afro-Caribbean and Indigenous influences. Panamanians adapted the recipe to include locally grown peppers, tomatoes, and herbs, making it less heavy than some versions found elsewhere and perfectly suited to the country’s tropical climate. Over time, it became a staple in both everyday households and festive meals.

Ropa Vieja is more than just a dish in Panama today. It’s a symbol of culinary continuity, showing how a simple, practical recipe traveled across the Atlantic and transformed into a cornerstone of national comfort food, passed down through generations.

Ingredients
  • 1 pound of flank steak
  • 2 garlic cloves, crushed
  • 1 onion, chopped into big chunks
  • 2 cilantro leaves
  • 1 tsp oregano
  • 1 tbsp broth
  • 1/4 tsp pepper
  • 1/2 tsp salt
    • For the Shredded Meat Sauce
  • 3 tbsp oil
  • 2 garlic cloves, crushed
  • 1 onion, julian cut
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1/2 celery, diced
  • 1/2 cilantro leaves, chopped
  • 1/2 tbsp tomato paste
  • 1/2 tbsp achiote powder
  • 1/2 tbsp dried oregano
  • 1/2 tbsp pepper
  • 12 tbsp salt to taste
  • 1/2 cup peas and carrots
Instructions
  1. 1
    How to Prepare Ropa ViejaRopa Vieja-panama-recipe-buster
    1. In a big cooking pot, wash and add the meat. Add salt, the crushed garlic, oregano, chopped onions, broth, and pepper. Add enough water to cover the pot.
    2. Boil the meat for 1.5 to 2 hours on low heat. 
    3. Once the meat is cooked and tender, scoop it from the broth and set it aside.
    4. Allow the meat to cool, then shred it.
    5. In a large cooking pan, add the cooking oil. Add the crushed garlic and sauté the onion. Add the chilies and bell peppers.
    6. Stir in the celery, peas, and carrots. Also, add the cilantro, pepper, salt, oregano, and achiote.
    7. Add the tomato paste and stir-fry for 5 minutes. 
    8. Add about a cup of the meat broth and stir. 
    9. Continue to cook on medium heat while stirring. 
    10. Allow it to simmer for 2 minutes, then turn the heat off.
    11. Serve with boiled rice.
    Video credit: CookingWithRody–YouTube
Note

Tips for Preparing Ropa Vieja

  • Choose the right cut. Flank steak, skirt steak, or brisket work best—they shred easily after slow cooking. 
  • Cook low and slow. Simmer the beef gently until it pulls apart effortlessly; rushing this step affects texture.
  • Shred using your hand or a fork to keep the strands long and “cloth-like,” true to the dish’s name.
  • Build flavor early: Sauté onions, garlic, and peppers well before adding tomatoes—this deepens the sauce.
  • Don’t drown the beef: The sauce should coat the meat, not turn it into a stew.
  • Let it rest before serving: Let it sit for a few minutes after cooking so flavors settle and intensify.
  • Serve with white rice, beans, or ripe fried plantains.

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Ropa Vieja is a story of patience, resourcefulness, and layered flavor. Through slow cooking, careful shredding, and a richly seasoned tomato-based sauce, the dish transforms simple ingredients into something deeply satisfying. 

Whether you enjoy it at home or as part of a festive meal, Ropa Vieja reflects Panama’s cultural blend and love for hearty, soulful food that brings people together around the table.

Keywords: ropa vieja
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