Mexican Stew (Picadillo) Recipe

12-inch Dutch oven
16 briquettes on the lid
8 briquettes on the bottom
Baking time: 40 minutes

2 tablespoons oil
1 teaspoon ground cumin
2/3 cup chicken broth
1 pound lean ground beef
4 yellow or red potatoes, peeled and diced small
1 15 ounce tomato sauce
Salt and pepper to taste
½ white onion, diced small
2 garlic cloves, minced
3 large carrots, peeled and diced small


In a pre-heated Dutch oven, add oil, onions, and garlic and saute until translucent. Add ground beef, carrots, and potatoes until well mixed. Pour in tomato sauce and chicken broth. Then add cumin, and salt and pepper; stir well. Bake at 350 F for 40 minutes or until meat, carrots, and potatoes are cooked and tender. Serves 8.

Delicious when served over rice.

Mexican Stew (Picadillo)

Mexican Stew (Picadillo)