Picadinho à Mineira

Method

Heat olive oil in a large saucepan over medium-high heat and fry the diced potatoes until golden and nearly cooked through, about 8-10 minutes, then remove and set aside. In the same pan, brown the beef mince, breaking it up as it cooks, then add the chopped onion and garlic, cooking until softened and fragrant. Stir in the tomato paste and cook for 1-2 minutes, then pour in the beef stock and add the bay leaves, olives, and raisins. Return the potatoes to the pan, reduce heat to medium, and simmer for 10-12 minutes until the potatoes are completely tender and the flavours have melded. Taste and season with salt and pepper, then gently fold in the chopped hard-boiled eggs just before serving to avoid breaking them apart.