Making Cuban Ropa Vieja is straightforward if you follow these steps:

1. Sear the Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the flank steak with salt and pepper, then sear it for about 4-5 minutes on each side until browned. Remove the meat and set it aside.

2. Sauté the Vegetables: In the same pot, add sliced onions and bell peppers. Sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for an additional 1-2 minutes.

3. Combine Ingredients: Add the diced tomatoes, beef broth, and white wine (if using). Stir in cumin, paprika, oregano, and bay leaves.

4. Return the Meat: Place the seared meat back into the pot, ensuring it’s submerged in the liquid.

5. Simmer: Bring the mixture to a gentle boil. Reduce heat to low, cover, and let it simmer for about 2 to 2.5 hours, or until the meat is tender.

6. Shred the Beef: Once the meat is cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir well to combine it with the sauce.

7. Add Olives: Stir in the sliced green olives and let it cook on low heat for an additional 10-15 minutes to allow the flavors to meld together.

8. Taste and Adjust: Taste the sauce and adjust the seasoning with salt and pepper as needed.

9. Rest: Let the Ropa Vieja sit for about 10-15 minutes before serving, allowing the flavors to settle.

10. Serve: Garnish with fresh cilantro or parsley before serving.