Cuban Picadillo (Cuban Ground Beef Stew)

 

Yield: 4-6 servings

Author: Ana Marti

Cuban Picadillo

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Cuban Picadillo is the ultimate Cuban comfort food. It consists of a flavorful ground beef cooked in tomato sauce along with onion, peppers, potatoes, and olives. Serve over white rice, maduros, or tostones, and you have yourself a traditional Cuban dish.

Ingredients

• 1 tablespoon olive oil
• 1 lb. ground beef *
• 1 yellow onion, chopped
• 1 red pepper, chopped
• 5 cloves garlic, minced
• 1 packet sazon goya (coriander and annatto)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/3 cup white wine or dry cooking wine(vino seco)*
• 8 oz tomato sauce
• 1 cup water
• 2 bay leaves
• salt and pepper, to taste
• 1 large potato or 2 small potatoes, peeled and diced
• 1/4 cup olives + 1 tablespoon of brine
• 2 tablespoons raisins, optional*
• fresh cilantro or parsley to serve, optional

Instructions

1. Heat olive oil in a skillet over medium heat. Divide the ground beef into a few pieces. Add to the skillet and brown.
2. With a slotted spatula, remove the meat from the skillet and add it to a plate. Leave about 2 tablespoons of grease in the pan and discard the rest, if necessary.
3. Cook the onion and pepper until soft, about 5 minutes. Add the garlic and cook for another 2 minutes. Add the ground beef back into the skillet and season it with goya seasoning, cumin, oregano, parsley, salt, and pepper. Cook for a couple of minutes, then add the wine and let it cook for 5 more minutes.
4. Stir in the tomato sauce and water. Add the bay leaves and cook covered on medium-low heat for 20 minutes.
5. While the meat is cooking, boil the diced potatoes until soft but not mushy. Drain and set aside.
6. Once the meat is cooked, mix in the potatoes along with the olives, olive brine, and raisins if using. Taste for seasoning, then sprinkle the top with a bit of cilantro and parsley if you wish.
7. ENJOY!

Notes:

1. For the ground beef, I recommend using either an 85/15 or 80/20 for better flavor.
2. Vino Seco or dry cooking wine is traditionally, but I'm not too fond of it. I use a dry wine such as pinot grigio instead.
3. Some families like to add raisins to their picadillo. No one in my family does this, and since I personally don't enjoy it, I don't add it to mine either. It is an option if you wish to do so. 
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