Cuban Style Beef Picadillo Stew

This stew is my cozy, slightly saucy take on Cuban comfort food: savory ground beef simmered with tomatoes, olives, raisins (yes, raisins—don’t roll your eyes until you try it), and a pineapple flourish that makes your brain do a happy little salsa. Serves: 4-ish, or 2 very hungry people and a suspiciously full Tupperware in the fridge.

My husband once declared he’d “totally help” with dinner and proceeded to slice the pineapple like he was operating heavy machinery — chunks the size of hockey pucks. The kids debated whether raisins are a fruit or a crime. I mostly learned that telling him to “just toss everything in” is a great way to invent a new category of stew. We survived, and somehow the laughter (and accidental caramelization) made it better.

Time-Saving Hacks

– Brown the meat in a wide pan so you get more crust and less stirring. Yes, that pan is too small but we all learn the hard way.
– Use jarred roasted peppers instead of roasting fresh—same smoky vibe, fewer splattered tears.
– Swap fresh pineapple for drained canned if you forgot to shop like an adult.
– Do one-pot: use the same pan for browning, simmering, and awkwardly licking a spoon.

Serving Ideas

– Spoon it over rice and call it practical. Rice is the MVP.
– Stuff it into warm corn tortillas and pretend it’s a taco fiesta. Add lime and cilantro to look cultured.
– Serve with fried plantains if you want to impress family you barely like.
– Pour a glass of something red—wine, sangria, or juice masquerading as courage—especially if the kids gave you attitude today.

What to Serve It With

– White or yellow rice for soaking up all that saucy goodness.
– Black beans if you’re feeling extra authentic and fiber-conscious.
– A simple green salad to pretend you balanced the meal.
– Crusty bread for those of us who just eat with our hands when no one’s looking.

✔Tips & Mistakes

– Don’t crowd the pan when browning the beef; if it steams it loses flavor. I once cooked it in three turns and we nearly had to call for reinforcements.
– If you dislike sweet in savory, cut the pineapple and raisins down—but don’t skip them completely; they’re the undercover agents here.
– Taste as you go. Salt early enough to let flavors marry but late enough you don’t oversalt like a rookie.
– If you accidentally caramelize the onions into oblivion, call it “extra umami” and move on.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Reheat gently on the stove or zap in the microwave with a splash of water to loosen the sauce. Freezes well in meal-sized portions—label the container unless your future self enjoys surprise dinners.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Want it lighter? Use turkey or extra veggies instead of beef. Vegetarian? Swap in crumbled tempeh or lentils and keep the soul. Add cumin, smoked paprika, or a hit of vinegar if you like it tangier.

Frequently Asked Questions

Cuban Style Beef Picadillo Stew

A savory and hearty Cuban stew made with ground beef, olives, and spices.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 lb ground beef Use lean ground beef for a healthier option.
• ▢ 1 medium onion, chopped Use a white or yellow onion.
• ▢ 1 medium green bell pepper, chopped Red or yellow bell peppers can also be used.
• ▢ 2 cloves garlic, minced Fresh garlic gives the best flavor.
• ▢ 1 cup potatoes, diced Keep skins on for extra nutrients.
• ▢ 3 tbsp tomato paste Adds depth to the stew.
• ▢ 0.5 cup green olives, sliced Stuffed olives add a nice touch.
• ▢ 1 tbsp cumin Use ground cumin for best results.
• ▢ 1 tbsp oregano Dried oregano works well here.
• ▢ 1 cup beef broth Use low-sodium for less salt.
• ▢ 0.5 cup raisins Adds sweetness to balance the flavors.

Instructions

Preparation Steps

• In a large pot, brown the ground beef over medium heat until fully cooked.
• Add the chopped onion, bell pepper, and minced garlic. Sauté until vegetables are tender.
• Stir in the diced potatoes, tomato paste, sliced olives, cumin, oregano, and beef broth.
• Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes.
• Add the raisins and cook for an additional 5 minutes.
• Serve hot with rice or crusty bread.

Notes

For added flavor, serve with a sprinkle of fresh cilantro on top.