Ingredients:

  • 2 lbs Lean Ground Beef (85/15)
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 large Red Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Dried Cumin
  • 1/2 tsp Dried Oregano (Mexican or Cuban style)
  • 1/4 tsp Cayenne Pepper
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 cup Beef Broth (low sodium)
  • 2 Bay Leaves
  • 1/2 cup Spanish Green Olives, halved
  • 1/4 cup Raisins (golden or dark)
  • 1 Tbsp Capers, drained
  • 1 Tbsp Apple Cider Vinegar (or Red Wine Vinegar)
  • Fresh Coriander (Cilantro), chopped (Optional garnish)

Instructions:

  1. Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until fully browned (approximately 6–8 minutes). Drain off all the rendered fat using a colander and return the beef to the skillet.
  2. Build the Sofrito Base: Add the diced onion and bell pepper to the skillet with the browned beef. Sauté until the vegetables are softened, about 5 minutes. Stir in the minced garlic, cumin, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  3. Load the Slow Cooker: Transfer the contents of the skillet (meat and sofrito) into the slow cooker basin. Pour in the canned diced tomatoes (undrained) and the beef broth. Add the bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Stir everything thoroughly to combine. Cover and cook on Low for 8 hours or High for 4 hours.
  4. Finish and Season: About 30 minutes before the end of the cooking time, remove the lid. Stir in the halved olives, raisins, capers, and the tablespoon of apple cider vinegar. Replace the lid and allow the dish to finish cooking. Remove the bay leaves. Taste and adjust seasoning as needed. If the dish seems too liquidy, remove the lid and cook on high for the last 15 minutes to reduce slightly.