Cuban Picadillo Stew
A quick, savory Cuban classic with lean ground beef, sweet raisins, and briny olives, packed with protein and fiber. Perfect for a satisfying weekday meal or meal prep, this dish pairs beautifully with rice, beans, or plantains.Ready in under 30 minutes, it’s flavorful, wholesome, and effortlessly authentic.
Equipment
- 1 Large skillet
- Spatula
Ingredients
- 1 lb lean ground beef
- 1½ tbsp olive oil
- 6 oz yellow onion diced
- 2.5 oz green bell pepper diced
- 1 tbsp garlic minced
- 2 bay leaves
- ¼ cup dry white wine such as Vino Seco
- 6 oz tomato sauce
- ¼ cup water
- 1 tsp ground cumin
- 1 tsp dried oregano
- 3 tbsp Spanish olive brine
- 3 oz Spanish olives with or without pimento, thickly sliced
- 2 tbsp raisins
- 2 tbsp fresh cilantro chopped
- ¾ tsp coarse kosher salt or to taste
- ½ tsp coarsely ground black pepper
Instructions
- Prepare the Aromatics: Start by heating 1½ tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering but not smoking, add 6 ounces of diced yellow onion and 2.5 ounces of diced green bell pepper. Stir gently and cook for about 2–3 minutes, or until the vegetables become soft and fragrant. This step releases the natural sweetness and aroma of the vegetables, forming the flavor base for the dish.
- Add Garlic for Depth: Next, add 1 tablespoon of minced garlic to the skillet. Stir continuously for about 30 seconds to 1 minute, just until the garlic becomes fragrant. Be careful not to let it burn, as burnt garlic can add bitterness. This step enhances the overall taste with a subtle, savory note.
- Brown the Ground Beef: Now, add 1 pound of lean ground beef to the skillet. Use a spatula to break the meat into small, even pieces. Cook for about 5 minutes over medium heat, stirring occasionally. Ensure the beef is fully browned and no pink remains. If the skillet seems dry or the beef starts sticking, add a tablespoon or two of water to maintain moisture and prevent burning. Browning the meat properly is key to building rich, hearty flavors.
- Deglaze with White Wine: Pour ¼ cup of dry white wine (such as Vino Seco) into the skillet. Use your spatula to scrape up any browned bits stuck to the bottom. Allow the wine to simmer for 1–2 minutes, letting the alcohol cook off. This process, called deglazing, infuses the dish with depth and slightly tangy notes while keeping it moist and flavorful.
- Build the Sauce: Add 6 ounces of tomato sauce and ¼ cup of water to the skillet, stirring well to combine. Then, add 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2–3 tablespoons of Spanish olive brine, and 2 bay leaves. Stir thoroughly, making sure the spices and liquids coat the meat evenly. Cover the skillet with a lid and reduce the heat to low. Allow it to simmer gently for 10 minutes, stirring occasionally, so the flavors meld together into a rich, aromatic sauce.
- Add Olives and Raisins: After the sauce has simmered, stir in 3 ounces of sliced Spanish olives and 2 tablespoons of raisins. Cook for an additional 1–2 minutes, just long enough for the olives and raisins to heat through. The olives add a salty, tangy dimension while the raisins contribute a hint of natural sweetness, creating the signature balance of flavors in Cuban Picadillo.
- Season and Finish: Taste your picadillo and season with ¾ teaspoon of coarse kosher salt and ½ teaspoon of coarsely ground black pepper, adjusting to your preference. Stir in 2 tablespoons of freshly chopped cilantro just before serving. This fresh herb adds brightness and color, enhancing both the taste and presentation of the dish.
- Serve and Enjoy: Serve the Cuban Picadillo hot, ideally alongside fluffy white rice, tender beans, or sweet fried/baked plantains. The dish is versatile enough for weeknight dinners, meal prep, or casual gatherings. Each bite delivers a perfect balance of savory, sweet, and tangy flavors, making it a satisfying and wholesome meal for the whole family.
Notes
- Olive Brine Flavor: Use the brine from Spanish olives to enhance the dish’s tangy, savory flavor; it’s a simple trick that elevates the sauce.
- Wine Substitutions: If dry white wine isn’t available, use chicken or vegetable broth for a non-alcoholic version.
- Raisin Adjustment: Feel free to adjust the raisins according to your sweetness preference—start with 2 tablespoons and add more if desired.
- Meat Options: Lean ground beef works best, but ground turkey or chicken can also be used for a lighter version.
- Simmering Tip: Keep the heat low during simmering to prevent the sauce from drying out; stir occasionally to ensure even cooking.
