Description
This Cuban Beef Picadillo is a flavorful and hearty ground beef stew cooked with aromatic spices, tomatoes, and a unique blend of savory and sweet ingredients including olives and dried currants. Perfect as a comforting meal served over rice, this classic Cuban dish brings a taste of the Caribbean to your table in just 45 minutes.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef
- 1 medium onion, finely chopped
- 1 small red bell pepper, finely diced
- 4 cloves garlic, minced
Seasonings and Liquids
- Salt and freshly ground black pepper, to taste
- ⅓ cup beef broth
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 (14 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
Add-ins and Garnish
- ⅓ cup dried currants or raisins
- ½ cup green pitted olives
- ⅓ cup chopped parsley
Instructions
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, crumbling with a wooden spoon, until browned, approximately 5 to 8 minutes. Season the meat with salt and freshly ground black pepper to taste.
- Sauté Vegetables: Reduce heat to medium. Add the finely chopped onion and diced red bell pepper to the skillet and sauté until softened, about 2 to 3 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Deglaze and Reduce: Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Cook until the broth is mostly reduced to concentrate the flavors.
- Add Seasonings and Tomatoes: Stir in paprika, cumin, oregano, crushed tomatoes, tomato paste, soy sauce, balsamic vinegar, and a pinch of salt and pepper. Mix thoroughly to combine all the ingredients.
- Simmer Covered: Cover the skillet and let the mixture simmer on medium-low heat for 15 minutes to allow the flavors to meld.
- Add Currants and Olives: Stir in the dried currants or raisins and green olives. Continue cooking uncovered for another 10 to 15 minutes to thicken the sauce and blend flavors.
- Adjust Seasoning and Garnish: Taste the picadillo and adjust salt and pepper if needed. Finally, stir in the chopped parsley and serve hot.
Notes
- You can substitute raisins for currants if desired.
- Serve this picadillo over white rice or with warm tortillas for a complete meal.
- The sweet and salty elements of currants and olives provide the authentic Cuban flavor balance.
- If you prefer a spicier version, add a pinch of crushed red pepper flakes during seasoning.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
