Cuban-Style Picadillo


  • 2potatoes
  • salt to taste
  • 2 tablespoons olive oil
  • 1onion, minced
  • 1green bell pepper, minced
  • 2 teaspoons crushed garlic
  • 1 ½ pounds lean ground beef
  • 2 cups dry red wine
  • 1 (15 ounce) can tomato sauce
  • ⅔ cup pimiento-stuffed green olives, drained and chopped
  • ½ cup capers, drained
  • ¼ cup golden raisins
  • 1 teaspoon ground cumin
  • 1 pinch dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 teaspoon olive oil
  • Directions

  • Step 1

    Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.


  • Step 2

    Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.

  • Step 3

    Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible.

  • Step 4

    Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.

  • Step 5

    Peel the cooled potatoes and cut into chunks.

  • Step 6

    Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.

  • Step 7

    Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.

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