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Photo of Cuban picadillo by WW

Cuban picadillo

Total Time
3 hr 35 min
20 min
3 hr 15 min
You too can enjoy this popular Latin American dish any night of the week. Packed with fresh ingredients it’s absolutely delicious.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Red capsicum

1 medium, finely chopped


3 clove(s), crushed

Lean beef mince, raw

500 g

Dried oregano

1½ tsp

Ground cumin

1 tsp

Tomato paste

2 tbs

Sweet-style white wine

½ cup(s), (125ml), dry

Beef stock

1½ cup(s), (375ml)

Pimento-stuffed green olives, drained

75 g, sliced

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped


  1. Heat oil in a large saucepan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
  2. Add mince, oregano and cumin and cook, stirring to break up lumps, for 5 minutes or until browned. Add paste, wine and stock and bring to the boil. Reduce heat and simmer, covered, for 3 hours.
  3. Stir in olives and sprinkle with parsley. Serve with lime wedges.


SERVING SUGGESTION: Avocado, black beans and tortilla chips.TIP: Suitable to freeze (without parsley and lime wedges) for up to 3 months.