Name: Cuban Beef Picadillo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Cuban
Ingredients: 1 tablespoon olive oil; 1 medium onion, finely chopped; 1 green bell pepper, finely chopped; 4 cloves garlic, minced; 1 ½ pounds ground beef; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 bay leaf; Salt and pepper, to taste; ½ cup dry white wine (optional); 1 (8 oz) can tomato sauce; ¼ cup tomato paste; ½ cup beef broth or water; ⅓ cup green olives, sliced; ¼ cup raisins; 1 tablespoon capers (optional); 2 tablespoons fresh cilantro or parsley, chopped (for garnish)

Cuban Beef Picadillo a beloved dish from Cuban cuisine, beef picadillo is a flavorful, comforting one-pan meal made with ground beef simmered in a savory tomato-based sauce. I love how the sweet-salty combination of raisins and green olives creates an irresistible depth of flavor, and the aromatics fill the kitchen with rich, homey scents. It’s a traditional recipe that brings warmth to the table, and I usually serve it over white rice or with sweet plantains for a truly authentic experience.

Why You’ll Love This Recipe

I find this Cuban Beef Picadillo perfect for busy weeknights—it’s simple to make but packs so much flavor. It’s also incredibly versatile: I can use it as a filling for tacos, empanadas, or even stuffed peppers. The balance of spices, briny olives, and sweet raisins creates a unique taste that always keeps everyone coming back for more. Plus, it’s naturally dairy-free and can be adapted to different dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 green bell pepper, finely chopped

1 ½ pounds ground beef

Salt and pepper, to taste

1 teaspoon ground cumin

1 teaspoon dried oregano

½ cup dry white wine (optional)

1 bay leaf

1 (8 oz) can tomato sauce

¼ cup tomato paste

½ cup beef broth or water

⅓ cup green olives, sliced

¼ cup raisins

1 tablespoon capers (optional)

2 tablespoons fresh cilantro or parsley, chopped (for garnish)

Directions

I start by heating olive oil in a large skillet over medium heat.

Then I sauté the chopped onion and bell pepper for about 5 minutes until they soften.

I add in the minced garlic and cook it for another minute until fragrant.

Next, I add the ground beef, breaking it apart with a spoon, and cook it until browned and fully cooked through.

I stir in the cumin, oregano, bay leaf, salt, and pepper, making sure everything is evenly mixed.

If I’m using wine, I pour it in and let it simmer for 2–3 minutes to slightly reduce.

I stir in the tomato sauce, tomato paste, and broth, combining it all well.

Then I reduce the heat to low and let it simmer uncovered for 15–20 minutes so it thickens a bit.

Finally, I stir in the olives, raisins, and optional capers, cooking it all together for another 5 minutes.

I remove the bay leaf and garnish with fresh herbs before serving.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories per serving: Approximately 310 kcal

Variations

I sometimes swap ground beef for ground turkey or chicken for a lighter version.

If I don’t have raisins, I’ve used chopped dried apricots or omitted them altogether for a less sweet flavor.

For more heat, I add a dash of cayenne or diced jalapeños.

To make it low-carb, I serve it over cauliflower rice instead of traditional white rice.

For a richer flavor, I’ve tried using Spanish olives stuffed with pimentos—they add an extra punch.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I simply warm it in a skillet over medium heat until hot, adding a splash of water or broth if it looks too thick. It also freezes well—I place cooled picadillo in a freezer-safe container and keep it for up to 2 months. Thaw overnight in the fridge before reheating.

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FAQs

What can I serve with Cuban beef picadillo?

I usually serve it with white rice, black beans, or sweet plantains. It also works great as a filling for tacos, empanadas, or stuffed peppers.

Can I make it without raisins or olives?

Yes, I can skip the raisins or olives if I prefer a simpler or less sweet/briny flavor. It’s still delicious without them.

Is this recipe gluten-free?

Yes, as long as I make sure the broth and tomato products are certified gluten-free, this dish is naturally gluten-free.

Can I prepare it ahead of time?

Absolutely. I often make it a day in advance—the flavors deepen overnight, making it even better the next day.

Can I double the recipe?

Yes, I just use a large enough skillet or switch to a Dutch oven. I freeze the extra portions for future meals.

Conclusion

Cuban Beef Picadillo is one of those comforting, hearty dishes that I keep coming back to. It’s easy to make, packed with rich flavors, and so adaptable to what I have on hand. Whether I serve it as a main dish or use it as a filling, it always satisfies. It’s a delicious way to bring some Cuban tradition into my kitchen.

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