Cuban Picadillo - Easy Ground Beef Bell Pepper Onion Recipe

Welcome to the heart of Cuban home cooking! Today, we're diving into a beloved classic: Picadillo a la Habanera. This isn't just any `ground beef bell pepper onion` dish; it's a vibrant, savory, and slightly sweet stew that captures the soul of Havana. Known for its rich blend of `ground beef`, aromatic vegetables like `bell pepper and ground beef` and `onion`, briny olives, and sweet raisins, Picadillo is a staple in `Latin American cuisine recipes` and a true `comfort food recipes with ground beef`. It's incredibly versatile and often served over fluffy white `recipes over rice`, with crispy fried plantains, or alongside hearty black beans, making it a complete and satisfying meal. Whether you're a seasoned chef or just starting your `cooking with ground beef` journey, this `ground meat recipes` guide will help you create an authentic taste of Cuba right in your kitchen.

Ingredients

• 1 tablespoon olive oil
• 2 medium potatoes, peeled and cut into ½-inch cubes (Yukon Gold or Russet work best)
• 1 pound `ground beef` (80/20 lean is ideal for flavor)
• Substitution: Can use `ground pork recipe`, `ground beef and pork recipe`, or `ground turkey` for a leaner option.
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 large green bell pepper, deseeded and chopped
• ½ cup dry red wine (such as Merlot or Cabernet Sauvignon)
• 1 (15-ounce) can `plum tomatoes`, crushed or diced (or 1 cup tomato sauce)
• 1 bay leaf
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon smoked paprika (optional, for extra depth)
• ½ cup `green olives`, pitted and roughly chopped
• ¼ cup raisins
• Salt and freshly ground black pepper to taste
• ¼ cup fresh parsley, chopped (for garnish)

Directions

1. Prepare the Potatoes: Peel and cut the potatoes into ½-inch cubes. Place them in a bowl of cold water to prevent browning and rinse off excess starch. Set aside.
2. Cook the Potatoes: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Drain the potato cubes well and pat them dry. Add them to the hot oil and cook for 8-10 minutes, stirring occasionally, until golden brown and tender. Remove the potatoes with a slotted spoon and set aside on a plate lined with paper towels.
3. Sauté Aromatics & Brown Beef: In the same skillet, add the chopped onion, minced garlic, and chopped green `bell pepper`. Sauté for 5-7 minutes until the vegetables soften. Push the vegetables to one side of the pan and add the `ground beef` to the other side. Break up the `ground beef` with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if necessary, then stir the `ground beef` and vegetables together.
4. Deglaze & Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until the wine has mostly evaporated. Stir in the crushed `plum tomatoes` (or tomato sauce), bay leaf, ground cumin, dried oregano, and smoked paprika (if using). Season with salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
5. Add Olives & Raisins: Uncover the skillet and stir in the chopped `green olives` and raisins. Return the cooked potatoes to the pan. Continue to simmer for another 5 minutes, uncovered, to allow the flavors to combine and the sauce to thicken slightly.
6. Garnish and Serve: Remove the bay leaf. Taste and adjust seasoning if needed. Garnish generously with fresh chopped parsley before serving.