Slow Cooker Picadillo Stew Recipe
2021-10-02- Cuisine: American, Spanish
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5:20 h
- Ready In: 5:30 h
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Nutritional Info
This information is per serving.
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Calories
400.3 -
Carbohydrates
18.0 g -
Cholesterol
78.2 mg -
Fat
26.8 g -
Fiber
2.6 g -
Protein
23.0 g -
Saturated Fat
8.7 g -
Serving Size
1 -
Sodium
740.1 mg -
Sugar
2.2 g -
Trans Fat
13.5 g -
Unsaturated Fat
1.6 g -
Potassium
654.8 mg
Slow cooker Picadillo stew recipe. Ground beef with vegetables and spices cooked in a slow cooker. Delicious Spanish and Latin American recipe! Cook it in an instant pot-Instant Pot Picadillo
Slow Cooker Picadillo Stew Recipe
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Ingredients
- 2 pounds (960 g) lean ground beef
- 1 cup (250 ml) tomato sauce
- 1 jalapeno pepper, seeded and chopped
- 1 large yellow onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 3 tablespoons Mexican meat spice mix
- 1 tablespoon cumin seeds
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons freshly squeezed liem juice
- salt, to taste
- 6 tablespoons olive oil
Method
Step 1
In a small pan, heat 2-3 tablespoons olive oil over medium-high heat. Add minced garlic, onion, and jalapeño pepper. Fry, stirring occasionally, until slightly browned. Add cumin seeds and continue cooking and stirring, for a further 20-30 seconds.
Step 2
Remove jalapeño mixture from the pan and transfer to a slow cooker. Add remaining olive oil, ground beef, tomato sauce, Mexican spice mix, crushed red chili flakes, lime juice, and salt.
Step 3
Cover the cooker and cook on high-heat setting for 5 hours.
Step 4
Turn off the pot and open the lid. Stir the stew well before serving. Transfer to a serving plate. Serve hot.