Slowcooker Picadillo Easy Latinstyle Beef Stew

Quick Hook

Crock Pot Picadillo is my go-to weeknight hero. Honestly, it smells like Sunday dinner. The sweet savory mix of olives and raisins is the real showstopper.

Fun stat: Picadillo appears in cookbooks across three continents. I first tasted this at a friend's Cuban party. That memory sold me on the dish.

Brief Overview

This Picadillo Recipe comes from classic Cuban Dishes. It’s a Cuban style Beef Stew passed down and tweaked.

Difficulty is easy. Prep takes 15 minutes. Cook time is 3– 8 hours in your slow cooker. Recipe yields six servings. Perfect for family dinners or meal prep.

This is basically a Slow Cooker Picadillo version. It turns Ground Beef into comfort food. Try it as Picadillo Empanada Filling or spooned over rice.

Main Benefits

Top health pick: lean ground beef gives solid protein. Add potatoes or beans for fiber and balance. It’s hearty, filling, and keeps well for leftovers.

Best served for weeknights or casual gatherings. It’s an Easy Weeknight Latin Dinner that feeds a crowd. Also great for potlucks and lazy Sundays.

What makes this special is the contrast. Olives bring salt. Raisins add sweet. The result is classic Picadillo with Olives and Raisins that tastes grown-up and cozy.

I love how Crock Pot Recipes simplify life. Browning the beef first boosts flavor big time. Slow cooking then melts everything into a Cuban style Beef Stew hug.

If you’ve done Food Tasting tours, this will feel familiar. If not, it’s a gentle intro to Latin flavors. Use it in tacos, empanadas, or over plain rice.

Now, let’s move naturally to ingredients. I’ll list everything in order next. You’ll see quantities and simple swaps. Ready? Ingredients coming up.

Ingredients & Equipment

Main Ingredients

Here’s the ingredient list I actually use. Honest and simple.

• 1 1/2 lb (680 g) ground beef, 85% lean.
• 1 cup (150 g) yellow onion, finely chopped.
• 1 cup (120 g) green bell pepper, diced.
• 3 cloves (9 12 g) garlic, minced.
• 2 tbsp (30 ml) olive oil, optional for browning.
• 2 tbsp (33 g) tomato paste.
• 1 (14 oz) can / 400 g diced tomatoes.
• 1 cup (240 ml) tomato sauce.
• 1 cup (240 ml) low-sodium beef broth.
• 2 medium potatoes (~340 g) peeled and diced, optional.
• 1/2 cup (75 g) pitted green olives, sliced.
• 1/3 cup (50 g) raisins.
• 1 tsp (2 g) ground cumin.
• 1 tsp (1 g) dried oregano.
• 1/2 tsp (1 g) smoked paprika.
• 1/4 tsp (1 g) ground cinnamon, optional.
• 1 bay leaf.
• 1 tsp (5 g) kosher salt.
• 1/2 tsp (1 g) freshly ground black pepper.
• 2 tbsp (8 g) chopped cilantro, for garnish.

This group order matches the recipe steps. It keeps the slow cooker happy. Oh my gosh, browning the beef first really helps.

Seasoning Notes

Essential spice combo: cumin, oregano, smoked paprika. A little cinnamon adds depth. Seriously, tiny amounts work.
For aromatics use onion, bell pepper, garlic.

They sing together. Flavor boosters: splash of lime, splash of vinegar, or extra salt.
Quick swaps: no raisins? Use chopped dried apricot.

No olives? Try capers.
If you want heat, add 1/2 tsp crushed red pepper.

Equipment Needed

Keep it minimal and real.

• 4 6 quart (4 6 L) slow cooker (Crock Pot).
• Large skillet, for browning. Optional but recommended.
• Chef’s knife and cutting board.
• Measuring cups and spoons.
• Wooden spoon or spatula.
• Can opener.

Common household alternatives: no skillet? Use oven safe pan. No slow cooker? Simmer in a Dutch oven.

A little story: my first Slow Cooker Picadillo spilled onto the stove. I learned to brown and de-glaze first. My abuela always said, My little sweetness fixes everything.

This dish becomes a true Cuban style beef stew. It doubles as Picadillo Empanada Filling too. Crock Pot Picadillo makes weeknight dinners easy.

Cooking Method

Prep Steps

Get your mise en place ready. Chop the onion, pepper, garlic, and potatoes. Measure spices and open cans. This saves time and stress.

For a fast weeknight, brown the meat first. It takes 10– 15 minutes extra. It gives deeper flavor. Trust me, it’s worth it.

Keep a small bowl for discarded fat. Hot slow cooker lids steam. Use oven mitts. Let the cooker cool before removing the lid.

Food safety counts. Aim for an internal temp of 160° F/ 71° C for ground beef.

step-by-step Process

1. Prep ingredients and set the Crock Pot Picadillo base.
2. Brown onion, pepper, garlic, and ground beef in a skillet.
3. Stir in tomato paste and deglaze with broth.
4. Transfer to slow cooker. Add tomatoes, sauce, olives, raisins, potatoes, spices, and bay leaf.
5. Cook on LOW for 6– 8 hours or HIGH for 3– 4 hours .
6. Remove bay leaf. Adjust salt and acid. Finish with cilantro and lime.

Visual cues matter. Beef should be crumbly and tender. Potatoes must be fork tender. Sauce should cling slightly. If sauce is thin, cook uncovered on HIGH for 15– 30 minutes .

Pro Tips

Brown the meat for real flavor. It matters. Use a slotted spoon to remove excess fat. This keeps the stew bright.

Shortcut: Use frozen diced potatoes. Add them in the last 2 hours. It saves peels and prep.

Common mistakes? Over salting early. Slow cookers mute salt. Wait until the end to season. Also, don’t skip the raisins. They balance the briny olives.

This is the soul of Picadillo with Olives and Raisins.

make-ahead options: Cool fully, then chill. Reheat gently. Picadillo tastes better the next day. It is perfect for Picadillo Empanada Filling or a Cuban style Beef Stew served over rice.

I grew up on Cuban Dishes. My abuela joked, “Picadillo feeds love.” That stuck with me. Try this Easy Weeknight Latin Dinner.

It’s cozy, practical, and true to a classic Picadillo Recipe and Crock Pot Recipes tradition. Food tasting becomes fun. You’ll get rave reviews.

Recipe Notes

Oh my gosh, this Crock Pot Picadillo is one of those dishes that hugs you. Fun fact: picadillo shows up across Latin kitchens.

It’s a classic Picadillo Recipe you will keep making. I learned that when my first batch was too salty. Lesson learned: taste at the end.

Serving Suggestions

Serve this Cuban style Beef Stew over steaming white rice. Top with avocado and lime for brightness. For an Easy Weeknight Latin Dinner, stuff it into warm tortillas.

It also makes a killer Picadillo Empanada Filling. Try it as Picadillo with Olives and Raisins for that sweet salty punch.

A cold lager or a simple mojito pairs nicely. If you’re doing Cuban Dishes night, add black beans and fried plantains.

Storage Tips

Cool the stew quickly before refrigerating. Store in an airtight container for up to four days. For longer keeps, freeze in portions.

Freeze up to three months. Thaw overnight in the fridge before reheating. Reheat gently on low in the slow cooker.

Or warm on the stove until steaming. For safety, ensure beef reaches bold 160° F/ 71° C before serving.

Variations

Want spicy? Add a diced jalapeño or chipotle. For swap ins, use ground turkey or a lentil mix for vegetarian vibes.

In winter, add sweet potato instead of regular potatoes. In summer, skip them and bulk up on extra olives and roasted peppers.

These swaps keep the Slow Cooker Picadillo interesting.

Nutrition Basics

Per serving, expect about 430 470 calories. Protein sits around 28 32 grams depending on the ground beef. Fat varies with the meat’s lean ratio.

This meal offers iron and vitamin C from tomatoes and peppers. Raisins add a touch of natural sugar and potassium.

Overall, it’s a hearty, balanced choice for family dinners.

I love how this dish smells while cooking. Seriously, neighbors will ask for a bite. Try it, tweak it, and make it yours. You’ve got this.

Frequently Asked Questions

What exactly is Crock Pot Picadillo and how does the slow cooker version differ from the stovetop classic?

Crock Pot Picadillo is the traditional Latin style ground beef stew adapted for a slow cooker so the flavours meld with minimal hands-on time. The slow cooker softens potatoes and lets the sweet (raisins) and salty (olives) notes marry into a very homely, stew like result it’s less about fast browning and more about gentle, low-and-slow comfort food.

If you prefer a more caramelised, punchy flavour like a quick stovetop version, brown the beef and sauté the aromatics first before transferring to the Crock Pot.

Do I really need to brown the meat and sauté the onions first?

Browning the meat and softening the onions first is optional but highly recommended: it builds caramelised flavour and makes the finished dish taste deeper, much like searing meat for a Sunday roast adds character.

If you’re short on time you can skip it and still get a tasty Picadillo, but do stir in the tomato paste and deglaze the pan if you do brown that step captures the best flavours. For leaner results, drain excess fat or refrigerate briefly and lift off solidified fat before reheating.

Can I make Crock Pot Picadillo vegetarian or swap the beef for another meat?

Yes for a vegetarian version replace the ground beef with 2 cups cooked lentils plus 1 cup chopped mushrooms (sauté first to concentrate flavour) and use vegetable broth; cook time is similar but check moisture and texture.

For a meat variation, a mix of ground beef and pork adds richness, while turkey or chicken keeps it leaner; adjust seasoning and drain fat as needed. Whatever swap you pick, preserve the sweet savory balance (raisins/olives) and finish with a bright squeeze of lime or vinegar to lift the dish.

How do I stop the potatoes from turning to mush in the slow cooker?

To avoid mushy potatoes, add them later in the cook (around the last 2 3 hours on LOW or 1 1.5 hours on HIGH) or cut them into slightly larger 1/2 3/4 inch pieces so they hold their shape.

Alternatively use waxy potatoes (like new potatoes or red potatoes) which keep texture better than starchy russets. If you already prefer a stew like consistency, add them at the start for a soft, comforting finish.

What’s the best way to store, reheat, and make this Crock Pot Picadillo healthier or lower in sodium?

Store cooled Picadillo in airtight containers in the fridge for 3 4 days or freeze for up to 3 months; cool before refrigerating to protect texture and food safety. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick flavours often improve after a day or two as they meld.

To make it lighter, use leaner ground beef (or turkey), reduce olives or use low-sodium broth, and skip or cut back on added salt; note that olives and broth are the main sodium drivers and raisins add some sugar, so adjust to suit dietary needs (estimated ≈430 470 kcal per serving depending on choices).