First, preheat some olive oil in a cooking pot on a medium flame. You substitute the olive oil with any other regular cooking oil. Once the oil is hot, sauté the minced yellow onions until translucent.
Then, add the minced garlic and cook until both the onions and garlic are tenderized. Now, add in the minced beef and cook until it changes its colour to light brown. Once the beef is cooked, add in the canned diced tomatoes (you may also use fresh tomatoes) and mix with the beef.
Later, add the beef broth to the pot (You can substitute the beef broth with water and beef cubes to enhance its flavour). Bring it to a simmer and then add a handful of raisins to the picadillo. Cover with a lid and cook for about 15 minutes. After 15 minutes, remove the lid and mix the picadillo.
Meanwhile, be prepared with the other ingredients. Add ¾ cup of manzanilla olives with seeds removed and pitted with pimiento, then add the chopped carrots and potatoes, frozen green peas, and mix the ingredients well. Cook it covered for another 10-12 minutes.
After 12 minutes, remove the lid and season the picadillo with crushed black pepper and salt to taste. Continue cooking for another 3 minutes. Turn off the heat and then transfer it to serving plate. Enjoy!