Dinner

Cuban-Inspired Picadillo Recipe

Name: Cuban-Inspired Picadillo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cuban
Ingredients: 3 tablespoons olive oil, plus more as needed; 1 medium-large gold or russet potato, peeled & diced; 1 medium yellow onion, chopped; 1 green bell pepper, chopped; 6 cloves of garlic, finely minced or pressed; 1 lb ground beef (grass-fed, 93% lean recommended); Kosher salt & freshly ground black pepper, to taste; 3 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; ¼ teaspoon ground nutmeg; 1 bay leaf; 1 tablespoon red wine vinegar; 1 cup beef broth; ¾ cup tomato sauce; ¼ cup golden raisins; ½ cup Spanish (Manzanilla) olives

ByElena Hart January 29, 2026January 29, 2026

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Introduction

Cuban-Inspired Picadillo is a flavorful ground beef stew featuring tender potatoes, olives, and a touch of sweetness from golden raisins. This comforting dish is perfect served with rice and fried plantains for a true taste of Cuba at home.

A round white bowl filled with three main layers: one side has a neat pile of light golden cooked rice with visible small green herbs, the second layer shows a chunky, dark brown ground beef mixture with diced vegetables and green olives, and the third layer contains a stack of bright yellow, crispy fried plantain slices placed on the rice and around the meat. Two gold spoons rest on the edge of the bowl, which sits on a white marbled surface next to a glass of water and a small white side plate with more plantain slices. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil, plus more as needed
1 medium-large gold or russet potato, peeled & diced

1 medium yellow onion, chopped
1 green bell pepper, chopped

6 cloves of garlic, finely minced or pressed
1 lb ground beef (93% lean recommended)

Kosher salt & freshly ground black pepper, to taste
3 teaspoons ground cumin
1 teaspoon ground coriander

1 teaspoon smoked paprika
1 teaspoon dried oregano
¼ teaspoon ground nutmeg

1 bay leaf
1 tablespoon red wine vinegar
1 cup beef broth

¾ cup tomato sauce
¼ cup golden raisins
½ cup Spanish (Manzanilla) olives

Instructions

Step 1: In a large skillet over medium heat, heat the olive oil until shimmering. Add the diced potatoes and cook, tossing occasionally, until slightly crispy and golden brown, about 5-6 minutes. Remove the potatoes with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Step 2: If the pan looks dry, add a bit more olive oil. Add the chopped onion and green bell pepper. Sauté, stirring often, until translucent and golden, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Push the onion mixture to one side of the pan. Add ground beef to the empty side. Break it up with a wooden spoon and brown the meat for 3-4 minutes. Mix the onion mixture back in and continue cooking until the beef is fully cooked with no pink remaining, about 3-4 minutes more.

Step 4: Season with salt, pepper, cumin, coriander, smoked paprika, oregano, nutmeg, and add the bay leaf. Stir and cook to toast the spices, about 1-2 minutes. Pour in the red wine vinegar, beef broth, tomato sauce, golden raisins, and olives. Stir to combine, cover with a lid, reduce heat to medium-low, and simmer for 10-15 minutes.
Step 5: Add the reserved crispy potatoes back into the pan, stirring to combine. Cook for 1 more minute to meld flavors. Taste and adjust seasoning if needed. Serve warm with rice and fried plantains or tostones if desired. Enjoy!

Tips & Variations

Use sweet potatoes instead of regular potatoes for a subtle sweetness.

Add a splash of orange juice with the vinegar for a citrusy twist.
For extra heat, include a pinch of cayenne pepper or diced jalapeño.
Substitute ground turkey or chicken for a lighter version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat, adding a splash of beef broth if the mixture seems dry. Picadillo also freezes well for up to 3 months; thaw overnight in the fridge before reheating.