Cuban-Style Picadillo

Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low place a cover on the pot and cook the potatoes at a simmer until tender about 20 minutes. Drain and set aside to cool.

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion green bell pepper and garlic in the hot oil until the vegetables soften about 5 minutes.

Crumble the ground beef into the onion mixture breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned 7 to 10 minutes. Drain as much fat from the mixture as possible.

Stir the red wine tomato sauce olives capers golden raisins cumin oregano black pepper and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil reduce heat to medium-low and cook at a simmer until the wine had reduced significantly 25 to 30 minutes.

Peel the cooled potatoes and cut into chunks.

Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned about 5 minutes.

Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.