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Slow Cooker Picadillo Stew Recipe

2021-10-02
  • 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.

  • 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
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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.

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