1 lb ground beef
1 white onion (finely chopped)
4 garlic cloves
½ cup tomato sauce
½ cup beef stock
½ green bell pepper (chopped)
1 tbsp parsley (chopped)
1 tsp cumin
¼ cup dry wine
2 small potatoes (peeled and cut in small cubes)
12 stuffed olives
½ tsp Salt or to taste
Pepper to taste
Olive oil for sautéing (4 tbsp)
In a mixing bowl, add the ground beef, salt, pepper, parsley and cumin. Mix and combine well.
In a large skillet, heat the olive oil over medium-high. Add onion, garlic and green bell pepper, and sauté for about 1-2 minutes or until onions are soft and translucent.
Add the ground beef, tomato sauce and beef stock. Mix well, cover, and cook on medium-low for about 10 minutes. Add the small cubed potato pieces. Mix, cover, and cook for about 20 minutes or until potatoes are soft. Add the wine in the last 5 minutes.
Add the olives and continue cooking, uncovered for the next 10 minutes. If it has too much liquid, continue simmering, uncovered, for an additional 5 minutes or until liquid has evaporated somewhat, and beef is still moist, (but not watery or dry).
Serve with white rice or use as filling for other Cuban dishes such as Pastelitos or Empanadas (if using it as filling, cook beef for a little longer in order to evaporate almost all liquid and let it dry almost completely)