Slow Cooker Beef Picadillo

I was very intrigued by one ingredient in this recipe when I first saw it: the alcaparrado. I had never heard of it before, but apparently it’s a mixture of green olives, capers, and pimentos (all favorites of mine). I found alcaparrado very easily in my supermarket, so I decided to give this dinner a try. I definitely changed the recipe up a bit (partly on purpose and partly by mistake – I’ll explain a little later!). My version was very good though, so I’m sticking to it!

Start with the beef…

Add 1 pound of ground beef to a skillet over medium-high heat.

Break up with a wooden spoon and cook until browned.

Meanwhile, chop up 1 onion, 1 red bell pepper, and 3 cloves of garlic.

Add the veggies to the beef.

Stir to combine and cook for about 4 minutes.

While those veggies soften, dice up 2 plum tomatoes and mince up some fresh cilantro.

After the four minutes have passed, add the beef mixture to your slow cooker using a slotted spoon (to remove excess fat).

Add the tomatoes and cilantro.

Pour in 1 cup of tomato sauce. (I used a spicy tomato sauce I had on hand from a local caterer. Yum!)

Add 1 cup water.

Next add 1.5 cups of the alcaparrado. (This was my “accidental revision” to the recipe. I added waaaay more than called for. When I realized, I picked some out (and ate it, of course!). Despite the error, I really liked the final product, so I think I’ll go with this much every time!)

Now, add your seasonings. I used 2 bay leaves, 1.5 teaspoons cumin, 1/4 teaspoon garlic powder, and some s&p.

Pour in a little of the brine from the alcaparrado.
Stir to combine.

Cover and cook on low for 8 hours.

When it’s finished cooking, you can eat as is (like we did), or serve over rice. Either way, enjoy!

Slow Cooker Beef Picadillo (serves 6)

INGREDIENTS:

1 pound ground beef
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 plum tomatoes, chopped
⅓ cup cilantro, minced
1 cup spicy tomato sauce
1 cup water
1½ cups alcaparrado, reserving ¼ cup of the brine
2 bay leaves
1½ teaspoons cumin
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper

DIRECTIONS:

Add the ground beef to a skillet over medium-high heat.
Break up with a wooden spoon and cook until browned.
Add the onion, red pepper, and garlic to the beef.
Stir to combine and cook for about 4 minutes.
After the four minutes have passed, add the beef mixture to your slow cooker using a slotted spoon (to remove excess fat).
Add the tomatoes and cilantro.
Pour in the spicy tomato sauce.
Add the water.
Next add the alcaparrado.
Now, add all of the remaining seasonings.
Pour in the reserved brine from the alcaparrado.
Stir to combine.
Cover and cook on low for 8 hours.
When it’s finished cooking, remove the bay leaves.
Eat as is, or serve over rice.