Ingredients
Method
- Prepare the Beef
- Heat olive oil in a large skillet or Dutch oven over high heat. Add the ground beef, seasoning it with 1 to 2 teaspoons of salt. Cook, breaking it into crumbles with a spatula, until browned and no longer pink, approximately 8 minutes. Transfer the beef using a slotted spoon to a 6- to 8-quart slow cooker.
- Sauté Aromatics
- Lower the heat to medium-high. Add the diced onion, red bell pepper, and chopped garlic to the same skillet, along with a pinch of salt. If the skillet appears dry, drizzle in additional olive oil. Cook, stirring frequently, until the vegetables soften and release their fragrance, around 5 minutes.
- Incorporate Spices and Tomatoes
- Stir in the tomato paste, ground cumin, oregano, cinnamon, and freshly cracked black pepper, cooking briefly to toast the spices, about 1 minute. Add the fire-roasted tomatoes and red wine vinegar, scraping up any browned bits from the pan. Transfer this mixture to the slow cooker.
- Combine Ingredients in the Slow Cooker
- Mix the potato pieces (if using), bay leaves, and Worcestershire sauce into the slow cooker. Add a light sprinkling of salt. Cover and cook on low heat for 5 hours, allowing the flavors to meld beautifully.
- Finish and Serve
- Approximately 30 minutes before serving, stir in the pimento-stuffed green olives and raisins. Remove the bay leaves before serving. Pair with Cuban black beans and fluffy white rice for a complete meal.
Notes
Tip: If your slow cooker is equipped with a sauté function, use it to streamline the initial steps, reducing the need for additional pots or pans.