Ingredients:

  • Tbsp Olive Oil
  • medium Yellow Onion, finely diced
  • medium Green Bell Pepper, finely diced
  • cloves Garlic, minced
  • lbs Ground Beef (85/15 recommended)
  • tsp Ground Cumin
  • /2 tsp Dried Oregano
  • large Bay Leaf
  • oz Tomato Sauce
  • /2 cup Dry White Wine (or beef broth)
  • cup Beef Broth (low sodium)
  • Tbsp Light Brown Sugar (packed)
  • /2 cup Pitted Green Olives (Spanish style)
  • /3 cup Golden Raisins
  • /2 cup Frozen Peas (optional)
  • Salt and Black Pepper to taste

Instructions:

  1. Dice the onion and bell pepper finely. Mince the garlic. Measure out all spices, liquids, and the finishers (olives/raisins) (mise en place).
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Cook gently for 6–8 minutes until softened and translucent.
  3. Stir in the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
  4. Add the ground beef to the skillet. Break it up with your spoon and cook until fully browned. Drain off any excess fat.
  5. Pour in the white wine (or broth substitute). Scrape up any brown bits stuck to the bottom of the pan. Let it bubble and reduce by about half (2-3 minutes).
  6. Stir in the tomato sauce, beef broth, brown sugar, salt, pepper, and the bay leaf. Bring the mixture to a low simmer.
  7. Reduce the heat to low, cover the pan partially, and let it gently simmer for 20 minutes, stirring occasionally, until the sauce thickens.
  8. Remove the bay leaf. Stir in the green olives and golden raisins. Cook for another 5 minutes to heat them through.
  9. If using, stir in the frozen peas during the last 2 minutes of cooking until they are bright green and tender. Taste and adjust seasoning as needed.
  10. Serve the Cuban Beef Picadillo piping hot over fluffy white rice.