Cuban Ground Beef Picadillo (One-Pot Recipe)
This ground beef picadillo is a must-try. If you like savoury dishes, this one's for you. It is a Cuban dish you'll love for sure.
Equipment
Large heavy-bottomed pot or Dutch oven
Wooden spoon
Cutting Board
Chef’s Knife
Measuring cups and spoons
Ingredients
- 1-2 tablespoons neutral oil - vegetable or canola, for sautéing
1 pound ground beef (minced beef) - preferably sirloin or 90/10 lean, about 450g
1 medium yellow onion - finely diced
6 cloves garlic - minced- 2 medium red pimientos - diced
- 1 cup tomato sauce - passata, 240ml
- ¼ cup pimiento-stuffed Spanish olives - roughly chopped, about 40g
- 3 tablespoons dry white cooking wine - vino seco, 45ml
1 teaspoon cumin - ground
2 small bay leaf
½ teaspoon Kosher salt - coarse, plus more to taste
ground black pepper - freshly ground ; to taste
8 ounces green beans - trimmed and cut into 1-inch pieces, optional, about 225g
Instructions
- Heat 1–2 tablespoons of neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers.1-2 tablespoons neutral oil
- Add the diced onion and sauté for 3–4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.1 medium yellow onion, 6 cloves garlic
- Add the ground beef, breaking it into small pieces with a wooden spoon. Cook for 5–6 minutes without stirring for the first 2 minutes, allowing the meat to develop a golden-brown crust on the bottom. Continue cooking, stirring occasionally, until no pink remains.1 pound ground beef (minced beef)
- Add the tomato sauce (or ketchup mixture), chopped olives, cooking wine, diced pimientos, and cumin. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until the sauce begins to thicken.1 cup tomato sauce, 1/4 cup pimiento-stuffed Spanish olives, 3 tablespoons dry white cooking wine, 2 medium red pimientos, 1 teaspoon cumin
- Add the bay leaves and stir. If using green beans, add them now. Cover and simmer for 10–12 minutes until the sauce is thick enough to coat the meat and the green beans (if using) are tender.2 small bay leaf, 8 ounces green beans
- Remove the bay leaves. Season with freshly ground black pepper and additional salt to taste. Cook uncovered for a final 3 minutes, stirring occasionally. Serve hot over steamed white rice.ground black pepper, 1/2 teaspoon Kosher salt
Notes
Storage: Refrigerate in a sealed container within 2 hours of cooking. Keeps for up to 4 days in the fridge. The flavours genuinely improve overnight.
Freezer-friendly: Freeze in flat portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium-low with a splash of water, stirring occasionally, until steaming hot throughout (165°F / 74°C). Microwave works too — cover loosely and stir halfway through.
Substitution: Swap cooking wine for an equal amount of low-sodium beef broth if you prefer to skip the alcohol — the olives and tomato carry enough flavour. If you prefer a slightly sweeter sauce, substitute 2 tablespoons of ketchup for 2 tablespoons of the tomato sauce.
Pro tip: Brown the beef in batches without stirring for the first 2 minutes so it develops proper fond; this caramelised layer dissolves into the sauce and adds depth you cannot replicate with extra seasoning.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 12gProtein: 26gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 668mgPotassium: 849mgFiber: 4gSugar: 6gVitamin A: 2574IUVitamin C: 89mgCalcium: 65mgIron: 4mg
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