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Cuban-Inspired Picadillo Recipe

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★★★★★

4.9 from 83 reviews

This Cuban-Inspired Picadillo is a flavorful ground beef stew with tender potatoes, sweet raisins, tangy olives, and a robust blend of spices. Cooked on the stovetop, this hearty dish combines a savory sofrito base with aromatic seasonings and a rich tomato broth, making it a satisfying meal perfect for serving over rice or with fried plantains.

Ingredients

Scale

Main 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

Instructions

  1. Cook the potatoes: Heat olive oil in a large skillet or sauté pan over medium heat. Once hot and shimmering, add diced potatoes. Cook, tossing occasionally, until they are slightly crispy and golden brown, about 5-6 minutes. Remove with a slotted utensil and set aside on a paper towel-lined plate to absorb excess oil.
  2. Prepare the sofrito: If needed, add more oil to the pan. Add chopped onion and green bell pepper, sautéing while stirring often until translucent and golden brown, around 4-5 minutes. Add minced garlic and cook for about 1 minute more until fragrant.
  3. Brown the beef: Push the sofrito mixture to one side of the pan, add ground beef to the empty side. Break up the beef using a wooden spoon or utensil, cooking until browned, about 3-4 minutes. Mix sofrito back into the beef and continue cooking until beef is fully cooked and no longer pink, about another 3-4 minutes.
  4. Add spices and liquids: Season with salt and pepper, then add cumin, coriander, smoked paprika, oregano, nutmeg, and bay leaf. Stir and cook for 1-2 minutes to toast the spices. Pour in the red wine vinegar, beef broth, tomato sauce, raisins, and Spanish olives. Stir well, cover the pan with a lid, reduce heat to medium-low, and simmer for 10-15 minutes.
  5. Combine and finish: Stir in the reserved crispy potatoes into the beef mixture, cooking together for an additional minute to meld flavors. Taste and adjust seasoning with more salt or pepper as needed. Serve alongside rice and fried plantains or tostones if desired. Enjoy!

Notes

  • Using grass-fed, lean ground beef keeps the dish healthier and flavorful.
  • Golden raisins add a hint of sweetness that balances the savory spices.
  • Spanish (Manzanilla) olives contribute a distinctive briny flavor.
  • Be sure to crisp the potatoes separately before adding to keep texture contrast.
  • This dish pairs beautifully with white rice and fried plantains or tostones.

Keywords: Picadillo, Cuban ground beef, Cuban recipe, ground beef stew, stovetop picadillo, Cuban cuisine, Latin American dishes

Find it online: https://thefoodrecipe.com/cuban-inspired-picadillo-recipe/