Picadillo Cubano
A classic Cuban ground beef stew with olives, raisins, and a hint of vinegar. Served over rice, this savory-sweet dish is comfort food at its finest.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1.5 lbs ground beef
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 clove garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 cup tomato sauce
- ½ cup beef broth
- ½ cup pimiento-stuffed green olives
- ¼ cup raisins
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 whole bay leaf
- ¾ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a 12-inch skillet over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes, breaking it apart with a spoon. Drain excess fat if needed.
- 2
Add diced onion, garlic, and bell pepper. Sauté until softened, about 3-4 minutes.
- 3
Stir in tomato sauce, beef broth, olives, raisins, apple cider vinegar, cumin, oregano, and bay leaf.
- 4
Bring to a simmer, then reduce heat to medium-low. Simmer uncovered for 15-20 minutes, stirring occasionally, until flavors meld.
- 5
Season with salt and black pepper to taste. Remove bay leaf.
- 6
Garnish with fresh cilantro and serve over white rice.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- chef's knife
- measuring spoons
- measuring cups
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