Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 5 lb Lean Ground Beef (10-15% fat)
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 (14.5 oz) can Diced Tomatoes (undrained)
  • 1 cup Beef Stock (low sodium)
  • 2 Tbsp Tomato Paste
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican or Italian)
  • 2 large Bay Leaves
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 cup Pitted Green Olives, sliced
  • 1 Tbsp Capers, drained
  • 1/4 cup Raisins or Sultanas
  • 1 Tbsp Cider Vinegar (or red wine vinegar)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and break it up. Cook until thoroughly browned, about 5–7 minutes.
  2. Once browned, drain the meat well to remove excess fat (This prevents a greasy final stew). Transfer the browned meat to the slow cooker insert.
  3. Reduce the skillet heat to medium. Add the diced onion and cook until softened and translucent, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir the tomato paste into the onion and garlic mixture and cook for 1 minute until slightly darkened. This deepens the tomato flavour.
  5. Pour the sautéed onion and garlic mixture over the beef in the slow cooker. Add the canned diced tomatoes (with juice), beef stock, cumin, oregano, bay leaves, salt, and pepper. Stir all ingredients together thoroughly.
  6. Cover the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the meat is incredibly tender and the sauce has slightly thickened.
  7. With 30 minutes left of cooking time, stir in the sliced olives, capers, raisins/sultanas, and cider vinegar. Stir well.
  8. Taste the picadillo and adjust the salt and pepper as needed. (Be mindful of the salt content from the olives and capers.) Remove the bay leaves before serving. Serve hot.