Cuban Picadillo (Paleo) - cooking recipe

Ingredients

2 tablespoons of preferred cooking oil (e.g. coconut or olive oil)
1 lb ground beef
4 garlic cloves, minced
1 medium onion, chopped
1/2 cup tomato paste
12 -15 pimento stuffed green olives
2 teaspoons cumin
2 teaspoons dry oregano
1/4 - 1/2 cup red wine, beef broth or 1/4-1/2 cup water
1 green bell pepper, diced
2 carrots, diced
1 bay leaf
salt and pepper

Preparation

In a large skillet, brown the onions in the oil over medium-high heat.
Add the ground beef and carrots and cook for 3-5 minutes, while stirring and breaking down the big clumps of meat.
Add the bell pepper, tomato paste, wine and spices and continue to cook covered, over medium heat, until the meat is done and the vegetables are tender (20 - 30 minutes).
Add the olives and cook for an additional 2 minutes.
Remove from heat, let stand for 5-10 minutes and serve.