Slow-Cooked Cuban Beef

Lately, I have been craving olives a lot: in a martini, on their own, or in this very unique and comforting cuban beef dish. It’s the perfect meal to warm you up. Rich in flavour, simple ingredients and minimum preparation. Allow it to cook for a couple hours to gain the full flavour of the dish. This recipe can be adjusted for the crockpot.

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Prep Time: 15 min.

Cook Time: 1½ – 2 hours

Serves: 4

Ingredients

• 2 lb ground beef
• 1 large yellow onion, diced
• 1 bell pepper, diced
• 2 sticks celery, chopped
• 3 cloves garlic, pressed
• 1 bunch cilantro, chopped (reserve some leaves for serving)
• 1/2 cup parsley, chopped
• 1 small Roma tomato, diced
• 12 oz tomato sauce
• 1/2 cup green olives, halved (Caselvetrano or Queenie are good)
• 2 tsp cumin
• 1 tsp garlic powder
• 2 bay leaves
• 1½ cup water

Instructions

1. In a dutch oven or heavy bottom pan with lit, sauté beef until no longer pink. Drain some of the juice/fat off the meat. Add in chopped onions and celery and sauté until translucent. Add in garlic, tomato, parley, cilantro and cook for a minute. Add in the remaining ingredients and season with salt & pepper to taste.
2. Bring to a boil then reduce to a simmer and cover with lid. Simmer on low heat for about 1½ – 2 hours.
3. About 30 minutes until you’re ready to eat, cook some rice according to package instructions. Serve beef over a bed of rice and top with reserved cilantro.

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