Picadillo

• 2 lbs. ground round
• 1 tablespoon olive oil
• 1 ½ cups thinly sliced onion
• 1 garlic clove, minced
• 1 ½ cups (1/4-inch-thick) slices yellow bell pepper, each slice cut in half
• 1 ½ cups (1/4-inch-thick) slices red bell pepper, each slice cut in half
• 1 cup finely chopped carrot
• ¾ cup golden raisins
• ½ cup dry white wine
• ¼ cup sliced pimento-stuffed manzanilla or green olives (about 15 olives)
• 2 tablespoons balsamic vinegar
• 1 ½ teaspoons salt
• ⅛ teaspoon black pepper
• 2 bay leaves
• 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
• 1 (8-ounce) can no-salt-added tomato sauce

Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble.
Remove from pan; drain well.

Add oil to pan. Add onion and garlic; sauté 3 minutes.
Add bell peppers and carrot; sauté 3 minutes.
Return beef to pan.
Stir in raisins and remaining ingredients; bring to a boil.
Reduce heat; simmer for 15 minutes, stirring occasionally.
Discard bay leaves.