Ingredients
1 1/4 lb. ground beef
1 large onion
1 green bell pepper
2 cloves garlic
1/2 c. beer
1 c. drained canned chopped tomatoes (one 15-ounce can)
2 tbsp. tomato paste
2 tsp. ground cumin
1 1/4 tsp. ground coriander
1 1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1/4 tsp. Tabasco sauce
2 tbsp. Cooking oil
1 lb. baking potatoes (about 2)
1/2 c. raisins
1/2 c. quartered and pitted green olives
Preparation
Step 1In a large stainless-steel frying pan, cook the ground beef until it is no longer pink. Add the onion, bell pepper and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.Step 2Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.Step 3Meanwhile, in a large nonstick frying pan,heat the oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes.Step 4Add the potatoes, raisins and olives to the meat mixture. Cook, covered, until the potatoes are just done, about 10 minutes longer.Step 5Wine Recommendation: Northern Rhône reds need robust culinary foils, and this sturdy picadillo is up to the task. Look for a St-Joseph or Crozes-Hermitage-or, if you want to splurge, a Hermitage or Côte Rôtie. If you don’t, a beer will be just fine.
