Hi All! I have received several emails regarding the Picadillo recipe on page 64 of my cookbook. My sincere apologies for the few editing errors in my book. We are working really hard to fix these in subsequent runs. I know this doesn’t help those of you that have already purchased my book, so please don’t hesitate to contact me via email, blog comments, or social media with any of your questions. Not a bad deal though, for $15.84 you get both my book & 24/7 support from me! 🙂
You can read a very thorough review of my book here. I really appreciate Becca’s honesty! For those of you that would prefer an updated version with all the kinks worked out, they will be available this summer.
In other news, I am also glad to hear how much you are all enjoying my recipes. It really makes my day every time I get an email or a facebook comment about what you made and how it turned out!
The two most unexpected and rewarding results of my cookbook have been, seeing so many of my friends & family pick it up and give Paleo a shot! Second, receiving emails from busy moms, letting me know how much my book is helping them keep their families on track while managing all of their other responsibilities. This is the exact reason I became obsessed with my slow cooker and ultimately was driven to write a book about it. I am really glad that I can help make other’s lives more manageable!
3 lbs ground beef
1 tablespoon ghee
2 small onions, chopped
4 cloves, garlic crushed
½ cup beef stock (Don’t want to make your own? Buy pasture-raised broth HERE.)
4 chopped tomatoes
2 tbsp tomato paste
1 jalapeño pepper, finely chopped
1 bell pepper, chopped
½ lb pitted green olives
1 tsp dried oregano
1 tsp dried basil
1 tsp cumin
Salt and pepper just before serving
- Heat ghee over medium in a heavy pan and saute onions for 5 minutes or until translucent.
- Turn heat to medium high, add the garlic and the meat. Brown the meat for 5 minutes, stirring occasionally to make sure the onions and garlic don’t burn.
- Place meat, garlic and onions in the slow cooker with all the other ingredients, except the olives.
- Cook on low 6-8 hours.
- Add olives in the last hour of cooking.
- Salt and pepper to taste.
What a beautiful recipe! I love all the different flavors. I bet they make a great combination 🙂
Good catch, Lisa! I updated the directions. I used ghee to saute the onions. I also used red onions, but whatever you have on hand should work!