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Slow Cooker (or not) Cuban Picadillo Stew
with cauliflower rice

Active: 40 Total: 400

This classic Cuban stew is incredibly comforting, especially served over a bowl of warm cauliflower 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 cauliflower rice tonight to use later this week.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower - 1 lb , florets
  • Butter - 1 Tbsp
Cuban Picadillo Stew (enough for 2 nights):
  • 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

  1. Make cauliflower rice - (Double if making Tuesday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Onions / Bell peppers (both colors) / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. 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)

  4. 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.

  5. 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

  1. When the stew is done cooking, stir in the raisins (if using). Taste and season with some additional salt and pepper, if needed.

  2. Set half of the stew aside for Wednesday.

  3. If the cauliflower rice was made ahead, reheat in the microwave. (Reserve half if doubled.)

  4. Serve the stew over cauliflower rice with cilantro on top. Enjoy!

Prep

  1. Make cauliflower rice - (Double if making Tuesday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Onions / Bell peppers (both colors) / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. 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

  1. 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.

  2. 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.

  3. 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.

  4. Simmer the stew until the zucchni is tender, ~25 minutes.

  5. When the stew is done cooking, stir in the raisins (if using). Taste and season with some additional salt and pepper, if needed.

  6. Set half of the stew aside for Wednesday.

  7. If the cauliflower rice was made ahead, reheat in the microwave. (Reserve half if doubled.)

  8. Serve the stew over cauliflower rice with cilantro on top. Enjoy!


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