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Beef Stew

Beef Stew

Image of Picadillo<br/>Beef Stew

75g / 3oz lard or bacon fat
675 g / 1 lb minced beef
1 large onion, finely chopped
4 tablespoons red wine
3 tablespoons lime juice
2 tomatoes, skinned and chopped
2 small hot green chillies, chopped
75 g / 3oz stuffed green olives, sliced
2 cooking apples, peeled, cored and chopped
3 tablespoons capers
75 g / 3 oz raisins
2 large potatoes, peeled and cut into small cubes
1 garlic clove crushed
teaspoon ground cumin
50 g / 2oz chopped blanched almonds; toasted


Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 4


1. Heat half of the lard or bacon fat in a heavy frying pan. Add the beef and onion and cook over high heat; stirring constantly, until evenly browned.

2. Reduce the heat and add the 2 wine and limejuice. Cook for 5 minutes and stir in the tomatoes, chillies, olives, apple, capers and raisins. Cover and simmer for 20 minutes.

3. Heat the remaining fat in another pan. Fry the potatoes, garlic and cumin, turning occasionally, until evenly golden brown. Lower the heat and cook for 10-12 minutes until the potatoes are tender.

4. Add the potatoes to the meat mixture and cook gently for 5 minutes. Season to taste, transfer to a warm serving dish and sprinkle with the toasted almonds.

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