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Picadillo
Submitted by: Katisha1579039
This Mexican beef stew is slightly sweet from the raisins. Chili powder, cumin, cayenne, and cinnamon add spiciness.
Ingredients
- 2 large onions, chopped
- 6 cloves garlic, minced
- 3 tablespoons cooking oil
- 1/3 cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 2 tablespoons packed brown sugar
- 1 teaspoon instant coffee crystals
- 4 pounds boneless beef, cut into 3/4-inch pieces
- 1 12-ounce bottle dark beer (or 12 oz. Beef broth)
- 2 cups beef broth
- 1 28-oz can pureed tomatoes
- 1 teaspoon salt
- 1/2 cup golden raisins
- 1/2 cup pitted ripe black olives
- 1 15- to 16-oz can black beans, undrained
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Method
In a large, heavy saucepan saute onion and garlic in hot oil until soft. Add the next 6 ingredients and cook for 1 minute. Add the beef, beer, broth tomatoes and salt and simmer, uncovered, for 1 1/2 hours. Add remaining ingredients and simmer for 30 more minutes. Serve with corn bread.
Notes: This is my version of a favorite beef dish that I've tried in a number of Mexican restaurants. I incorporated my favorite elements from a variety of versions to come up with my own.
Number of Servings: 8
Submitted by: Katisha1579039 ( See all of Katisha1579039 Recipes )



