Stovetop Directions:

Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; saute until onion is soft, about 5 minutes. Add beef; saute until cooked, breaking up with back of fork or a whisk, about 7-10 minutes. Drain meat to remove excess oil. After drained, stir meat and onion mixture back into pan & add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves and serve warm with Cuban-style rice and black beans or as a dip with pita wedges.

Slow Cooker Directions:

Add beef to pan and saute until cooked, breaking up with back of fork or whisk, about 7-10 minutes. Drain beef to remove excess oil and then transfer beef to slow cooker. Place all remaining ingredients into the slow cooker and cook on low heat for 6-8 hours or high heat for 3 to 4 hours. Season to taste with salt and pepper. Discard bay leaves and serve warm with Cuban-style rice and black beans or as a dip with pita wedges.