Picadinho (Brazilian version of Picadillo)

1 pound (500g) ground beef
tablespoon butter
1/2 large onion, diced (about 1 cup)
1/2 small red or yellow bell pepper, diced (about 1 cup)
3 cloves of garlic, minced
1/2 teaspoon of ground cumin
2 teaspoons of dried oregano
1 teaspoon of paprika
1 bay leaf
1 cup of green olives, halved 
tablespoon red wine vinegar
1 14oz/400g) can of diced tomatoes with juice
1 tablespoon tomato paste
1/2 cup water or stock
1/4 cup cilantro, minced
salt and pepper to taste

  • Place a large heavy bottomed pan or dutch oven over medium to high heat. Add the butter, and when melted, add in the onions and the bell pepper. Saute until they are soft – about 2-3 minutes.
  • Add the garlic, and sauté until fragrant – about 1-2 minutes.
  • Reduce the heat to medium-low, and add in the ground beef. Cook the meat through, stirring occasionally – about 5 minutes.
  • Once the meat is cooked through, increase the heat back to medium high, then, season with salt and pepper, and add in the cumin, the oregano, the paprika and stir.
  • Next, add in the olives, and the vinegar, and stir to combine.
  • Add in the tomato paste, the water/stock, and the bay leaf, and stir to combine.
  • Add in the diced tomatoes, stir, cover and let it simmer on medium heat for about 10 minutes.
  • Remove the lid from the pan, and let it simmer uncovered another 5-10 minutes.
  • Finish with the parsley and serve it on top of rice.