Picadillo

Ingredients

1. 1 1/4 pounds ground beef
2. 1 large onion, chopped
3. 1 green bell pepper, chopped
4. 2 cloves garlic, minced
5. 1/2 cup beer
6. 1 1/3 cups drained canned chopped tomatoes (one 15-ounce can)
7. 2 tablespoons tomato paste
8. 2 teaspoons ground cumin
9. 1 1/4 teaspoons ground coriander
10. 1 1/2 teaspoons salt
11. 1/4 teaspoon fresh-ground black pepper
12. 1/4 teaspoon Tabasco sauce
13. 2 tablespoons cooking oil
14. 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch pieces
15. 1/2 cup raisins
16. 1/2 cup quartered and pitted green olives

1. In a large stainless-steel frying pan, cook the ground beef until it is no longer pink. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.
2. Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
3. Meanwhile, in a large nonstick frying pan,heat the oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
4. Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until the potatoes are just done, about 10 minutes longer.