Slow-Cooker Picadillo
Ingredients
- 2 tablespoons olive oil
plus more if necessary
- 2 pounds ground beef
preferably 85 percent lean
- Salt and pepper
- 1 large yellow or red onion
diced
- 1 large red bell pepper
chopped
- 8 garlic cloves
smashed and chopped
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1 can diced tomatoes
preferably fire-roasted, 14-ounce
- 1 1/2 teaspoons red wine vinegar
- 1 large Yukon Gold or red potato
scrubbed and chopped into 1/2-inch pieces, optional, about 12 ounces
- 2 fresh or dried bay leaves
- 2 teaspoons Worcestershire sauce
- 1 cup/about 5 ounces drained
halved pimento-stuffed green olives
- 3/4 cup raisins
- Cuban black beans
for serving
- White rice
for serving
Directions
- 1
Put the oil into a large (12-inch) skillet or Dutch oven over high heat (see Tip). When the oil is warm, add the beef, season with 1 to 2 teaspoons of salt, and cook, breaking the meat up with a spatula, until it is no longer pink, forms coarse crumbles, and is starting to brown, about 8 minutes. (It may not brown much depending on the moisture in your beef; that’s OK.) Use a slotted spoon to remove the beef to a 6- to 8-quart slow cooker.
- 2
Reduce the heat to medium-high. Add the onion, pepper and garlic to the pan along with a generous pinch of salt. (Add another drizzle of olive oil, if the pan looks dry.) Cook, stirring often, until softened and fragrant, about 5 minutes.
- 3
Add the tomato paste, cumin, oregano, cinnamon and several generous grinds of black pepper. Stir well to combine and to briefly toast the spices, about 1 minute. Add the tomatoes and vinegar, and scrape the bottom of the pan to incorporate any browned bits. Scrape the mixture out of the pan and into the slow cooker.
- 4
Stir the potato (if using), bay leaves and Worcestershire into the slow cooker. Add a small pinch of salt. Cover and cook on low for 5 hours.
- 5
About 30 minutes before eating, stir in the olives and raisins. Serve with rice and black beans.
Slow-Cooker Picadillo
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Ratings & Reviews
Based on 640 ratings
Rating Breakdown
About this Recipe
Craving a deeply flavorful, comforting meal that practically cooks itself? This Slow-Cooker Picadillo brings the vibrant tastes of the Caribbean right to your table with minimal effort, transforming simple ingredients into a rich, aromatic stew.
The magic of this picadillo lies in its slow simmer, allowing humble ground beef to absorb rich flavors from sautéed aromatics like yellow onion, red bell pepper, and garlic, alongside a blend of cumin, oregano, and cinnamon. Key to its distinct character are the raisins and green olives; by adding them toward the end, their sweet, salty, and tangy notes remain bright and pop with every bite, distinguishing this recipe from others.
You'll discover a hearty, savory dish with tender ground beef, infused with the warmth of traditional spices. The sweet burst of raisins perfectly balances the briny pimento-stuffed green olives, creating a complex, craveable flavor profile that is both familiar and exotic. The optional chopped Yukon Gold or red potato adds a lovely, starchy creaminess, making it even more substantial and satisfying.
While fantastic as is, you can personalize your picadillo. Consider stirring in about 1/4 cup of slivered almonds just before serving for added texture, or sprinkle them on top as a finishing touch. For an extra vegetable boost, you could add more chopped bell pepper with the other aromatics, or even a different root vegetable if you omit the potato.
This Slow-Cooker Picadillo is a versatile dish perfect for weeknight dinners or casual gatherings. Traditionally, it's served generously alongside fluffy white rice and Cuban black beans, but it also makes a delicious, flavorful filling for empanadas, enchiladas, or simply scooped up with warm tortillas.