Slow Simmered Cuban Beef Picadillo

Description

This classic Cuban ground beef dish simmers gently for an hour in a tomato-olive-raisin sauce with cumin, oregano, and bell peppers for deep sweet-savory-tangy flavors. Brown the beef first then transfer to a slow cooker or Dutch oven on low for 4-6 hours or stovetop simmer, making it ideal for make-ahead meals served over rice. The long cooking melds the traditional capers and green olives beautifully while keeping the meat tender and saucy.

Cultural Background

Picadillo originated in Spain, likely in the Andalusia region, as a chopped meat stew that spread to former Spanish colonies including Cuba. In Cuba it became a beloved comfort food and family staple, codified in the influential 1954 cookbook Cocina Criolla by Nitza Villapol. The dish reflects Spanish influences blended with local ingredients like olives, capers, and raisins, often evoking nostalgia and served at gatherings over rice.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 1 hour stovetop or 4-6 hours slow cooker
TOTAL TIME: 1 hour 20 minutes stovetop or 4 hours 20 minutes to 6 hours 20 minutes slow cooker
SERVINGS: 6
DIFFICULTY: Medium

Ingredients

• 1.5 pounds ground beef (80/20 preferred)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 1 green bell pepper, finely diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 (15-ounce) can tomato sauce
• 1/2 cup pimento-stuffed green olives, halved, plus 2 tablespoons brine
• 2 tablespoons capers, drained
• 1/3 cup raisins
• 1/2 cup dry white wine (optional but recommended)
• Cooked white rice, for serving

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed and transfer the browned beef to a slow cooker or Dutch oven.
2. In the same skillet, add the diced onion and green bell pepper. Cook over medium heat until softened, about 5 minutes. Add the minced garlic, cumin, oregano, bay leaf, salt, and black pepper and cook for 1 minute until fragrant.
3. Stir in the tomato sauce, olive brine, white wine if using, olives, capers, and raisins. Bring to a simmer for 2 minutes, scraping up any browned bits from the skillet.
4. Pour the sauce mixture over the beef in the slow cooker or Dutch oven and stir to combine. For slow cooker: cover and cook on low for 4-6 hours until flavors meld and meat is very tender. For stovetop simmer: cover the Dutch oven and simmer on low heat for 60 minutes, stirring occasionally and adding a splash of water if it thickens too much.
5. Taste and adjust seasoning with additional salt or pepper. Remove the bay leaf before serving. Spoon the picadillo over hot cooked white rice.

Tips

- Brown the beef thoroughly in a hot skillet first for deeper flavor before transferring to the slow cooker or Dutch oven.
- Do not skip draining excess fat after browning to prevent a greasy final dish.
- For a sweeter variation, increase raisins to 1/2 cup or substitute golden raisins; potatoes can be added in the last hour if desired but are optional here.

Nutrition

Calories: 380
Protein: 28g
Carbs: 22g
Fat: 20g

Tags

Meat dish, Cuban