Description
A savory-sweet ground beef stew loaded with peppers, olives, raisins, and a touch of cinnamon. This Cuban-inspired dish offers a tantalizing mix of flavors, from tangy to sweet, making it a comforting, hearty meal served over rice or with warm tortillas.
Ingredients
For the Beef Picadillo:
- 1 lb (450g) ground beef (lean or extra-lean)
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped (green or red)
- 2 cloves garlic, minced
- 1 large potato, peeled and diced
- 1/2 cup carrots, peeled and diced
- 1/4 cup raisins (for sweetness)
- 1/4 cup green olives, pitted and sliced
- 2 tablespoons capers (optional)
- 1/2 cup tomato sauce
- 1/4 cup white wine or water (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil (for cooking)
For Serving:
- White rice, mashed potatoes, or tortillas
- Fresh cilantro or parsley, chopped (for garnish)
Optional Garnishes:
- Hard-boiled eggs (sliced)
- Avocado slices
- Lime wedges
Instructions
Start by heating 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the diced onions, bell peppers, and carrots to the pan. Cook for about 5-7 minutes, or until the vegetables have softened and the onions are translucent.
While the vegetables are cooking, peel and dice the potato into small cubes. Add the diced potatoes to the pan and stir everything together. Cook the mixture for another 5 minutes, allowing the potatoes to begin softening.
Once the vegetables have softened, add the ground beef to the skillet with the vegetables. Break up the beef with a wooden spoon or spatula and cook for 6-8 minutes, or until it’s browned and fully cooked through.
Make sure to stir the beef occasionally, so it cooks evenly and doesn’t clump together. Once the beef is browned, drain any excess fat if necessary.
Now it’s time to add the seasonings that will give Beef Picadillo its signature flavor. Sprinkle in the ground cumin, cinnamon, smoked paprika, oregano, salt, and pepper. Stir the beef mixture to evenly coat the meat and vegetables with the spices.
Next, add the raisins, green olives, and capers (if using). The raisins will add a lovely sweetness that contrasts with the savory elements of the dish, while the olives and capers introduce a tangy, briny flavor.
Pour in the tomato sauce and white wine (or water). Stir the mixture to combine, then bring it to a simmer. Cover the skillet with a lid and let it cook for about 10-15 minutes, or until the potatoes are tender and the flavors have melded together.
If the mixture seems too thick or dry, you can add a little more water or wine to loosen it up. The goal is to have a slightly saucy consistency that will absorb into the rice or tortillas when served.
Once the Beef Picadillo has cooked and the potatoes are tender, taste the dish and adjust the seasoning as needed. You can add more salt, pepper, or spices depending on your preference. If you like more sweetness, you can stir in a few extra raisins or a splash of honey. If you prefer a tangier taste, add more olives or capers.
Serve the Beef Picadillo over a bed of white rice, with mashed potatoes, or as a filling for tortillas. You can also serve it alongside some crispy fried plantains or a fresh salad for a well-rounded meal.
For a finishing touch, garnish the Beef Picadillo with freshly chopped cilantro or parsley. You can also add a few slices of hard-boiled eggs, avocado slices, or lime wedges on the side for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 25-30g
- Carbohydrates: 15-20g
- Protein: 20g