Whole30 Picadillo Paleo Primal Gourmet Easy Ground Beef Recipe

Whole30 Picadillo

~Stovetop Version~

This Whole30 Picadillo is easy, delicious, feeds a crowd and tastes even better the next day! Try serving it with some of my Zesty Purple Cabbage Slaw and Tostones for a Cuban-inspired feast!

Course Main Course, Main Dish
Cuisine Cuban
Keyword whole30 picadillo
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people


  • 1 tablespoon avocado oil
  • 2 pounds grass-fed lean ground beef
  • 1 large yellow onion julienned
  • 1 red bell pepper diced
  • 5 cloves garlic finely chopped
  • 2 teaspoon smoked Spanish paprika
  • 2 teaspoon ancho chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1.5 cups sliced and pitted green olives such as Manzanilla
  • 1/4 cup raisins free of added sugars, optional
  • 2 bay leaves
  • 1.5 cups organic chicken stock


  1. Preheat Dutch oven or heavy-bottomed stockpot over med-high heat. Add 1 tbsp avocado oil and beef. Brown meat in batches, transfer to a bowl and set aside. 

  2. Discard all but 2 tbsp of the rendered fat in the pot, reduce the heat to medium and add onions and peppers. Sauté until onions are slightly caramelized (approx. 8-10 minutes). Add garlic and cook an additional 1-2 minutes or until fragrant.

  3. Add paprika, chili powder, cumin, oregano, kosher salt and black pepper. Stir everything to coat and toast the spices for 1-2 minutes.

  4. Deglaze the pot with the chicken stock, scraping off any brown-bits that have formed on the bottom of the pot.
  5. Add in the browned beef, bay leaves, olives and raisins - stir to coat.

  6. Raise heat and bring sauce to a simmer. Reduce heat to low, cover with a lid and cook 60min. Stir occasionally to prevent burning. 

  7. Taste for seasoning and adjust with salt and pepper as desired. Serve with Zesty Purple Cabbage Slaw and Tostones.

Recipe Notes

*Note: you can make Picadillo the day before and reheat at the time of serving. The flavours will continue to develop in the fridge over night and it will taste even better the next day!

**Tip: If your Picadillo is a bit too ‘watery’, remove the lid and cook for an additional 5-10 minutes. This will allow for some of the moisture in the pot to evaporate. It will also concentrate the rich flavours of the Picadillo – a good thing! You are aiming for a thick yet juicy consistency that loosely coats the back of a spoon.

***Careful not to cook the sauce for much longer than 10 minutes or it may dry-out or burn.