Slow Cooker (or not) Cuban Picadillo Stew
with rice
This classic Cuban stew is incredibly comforting, especially served over a bowl of warm rice. Raisins are a traditional addition, but feel free to skip them if you’re not a fan of the savory-sweet flavor combination.
Smarts: Make a double batch of both the stew and the rice tonight to use later this week.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method.
Ingredients
- Rice, uncooked white or brown - 2 cups
- Onions, medium - 1 , diced
- Bell peppers, green - 1 , diced
- Bell peppers, red - 1 , diced
- Zucchini - 1 lb , cubed
- Garlic - 4 cloves , chopped
- Olives, green - 1 cup , sliced or chopped (look for pre-sliced to save time)
- Oil, olive - 1 Tbsp + 1 Tbsp
- Beef, ground - 2 lbs
- Cumin, ground - 1 Tbsp
- Paprika, smoked - 1 Tbsp
- Salt - 1 tsp
- Red pepper flakes - 1/2 tsp
- Stock, any type - 2 cups
- Tomato paste - 2 Tbsp
- Tomatoes, crushed (15 oz / 397 g) - 1 can
- Vinegar, red wine - 2 Tbsp
- Raisins (opt) - 1/3 cup
- Cilantro leaves (opt) - 2 Tbsp
Choose Cooking Method
Prep
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Make rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Onions / Bell peppers (both colors) / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Saute beef and aromatics - (This makes enough for 2 nights.) Heat the first portion of oil in a large skillet over medium-high heat. Add the ground beef and onions. Cook, breaking the beef apart, until cooked through and starting to brown, 10 to 12 minutes. Add the garlic, cumin, paprika, salt, and red pepper flakes. Continue cooking until the spices are evenly mixed in and fragrant, 2 to 3 minutes more. (Can be done up to 5 days ahead)
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Olives - Drain well. If the olives are not sliced, you can roughly chop or slice them just so that you get more bite-sized pieces throughout the stew.
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Slow cook stew - In the bowl of a slow cooker, combine the stock, tomato paste, crushed tomatoes, vinegar, and zucchini. Stir until evenly combined. Gently fold in the beef and onions, peppers, and olives. Slow cook on low for 6 to 8 hours or high for 3 to 4 hours.
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Make
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When the stew is done cooking, stir in the raisins (if using). Taste and season with some additional salt and pepper, if needed.
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Set half of the stew aside for Wednesday.
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If the rice was made ahead, reheat in the microwave. (Reserve half for Tuesday.)
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Serve the stew over rice with cilantro on top. Enjoy!
Prep
-
Make rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
-
Onions / Bell peppers (both colors) / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
-
Olives - Drain well. If the olives are not sliced, you can roughly chop or slice them just so that you get more bite-sized pieces throughout the stew.
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Make
-
Heat a Dutch oven with both portions of oil over medium-high heat. Add the ground beef and cook, breaking it up, until cooked through and starting to brown, 10 to 12 minutes. Add the cumin, paprika, salt, and red pepper flakes and cook until fragrant, 2 to 3 minutes more.
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To the beef, add the onions, bell peppers, and garlic. Cook everything together until the onions and peppers are starting to soften, 6 to 7 minutes more.
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Stir in the stock, tomato paste, crushed tomatoes, vinegar, zucchini, and olives. Bring to a simmer. Reduce the heat to low-medium and cover with a lid.
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Simmer the stew until the zucchni is tender, ~25 minutes.
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When the stew is done cooking, stir in the raisins (if using). Taste and season with some additional salt and pepper, if needed.
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Set half of the stew aside for Wednesday.
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If the rice was made ahead, reheat in the microwave. (Reserve half for Tuesday.)
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Serve the stew over rice with cilantro on top. Enjoy!
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