Every time I catch a whiff of picadillo simmering on my stove, I’m instantly transported back to lazy Sunday afternoons in our old neighborhood in Pilar, Bataan.
Our next-door neighbor, Ate Josie, would always cook this comforting dish while I played patintero with her daughters in their garage. The aroma of garlic and tomatoes would smell through their screen windows, and without fail, she’d call us all in for merienda, serving steaming bowls of her picadillo with day-old pandesal for dipping into the savory broth.
Years later, with my own family now, I’ve recreated Ate Josie’s recipe with two variations: the classic soup version perfect for rainy days, and a richer stew style that my kids love to pack for school lunch.
This budget-friendly, one-pan wonder has become my go-to recipe for busy weeknights, transforming simple ground beef and potatoes into a hearty meal that brings back those cherished childhood memories with every spoonful.
Why You’ll Love This Recipe
- Two authentic versions in one recipe: Choose between comforting soup or hearty stew
- Budget-friendly ingredients you can find at any grocery store
- One-pan cooking means minimal cleanup
- Ready in just 30 minutes – perfect for busy weeknights
- Versatile recipe that’s easy to customize with available ingredients
- Freezer-friendly for meal prep
- Kid-friendly comfort food
Filipino Picadillo (With Soup and Stew Versions)
Equipment
- Large deep skillet or Dutch oven (Kawali o Kaldero) for even heat distribution
- Sharp knife (kutsilyo) for uniform vegetable cuts
- Cutting board (Sangkalan) for preparation
- Measuring cups and spoons (Panukat) for accurate portions
- Wooden spoon (sandok na kahoy) for breaking up meat without scratching pan
- Can opener (if using canned tomatoes)
Ingredients
For Both Versions:
- 1 pound ground beef Giniling na baka – 80/20 lean-to-fat ratio recommended
- 2 medium potatoes Patatas, peeled and cubed
- 1 onion Sibuyas, finely chopped
- 2 cloves garlic Bawang, minced
- 1 tablespoon fish sauce Patis
- Salt Asin and pepper (Paminta) to taste
- 1 tablespoon cooking oil Mantika
Additional for Soup Version (Pinadish):
- 3 large Roma tomatoes Kamatis, chopped
- 2 cups beef broth or water Sabaw
Additional for Stew Version (Ginisa):
- 1 cup tomato sauce Sarsa ng kamatis
- ½ cup crushed tomatoes
- 2 medium carrots Karot, diced
- ½ cup green peas Gisantes
- 2 tablespoons raisins Pasas
- ¼ cup green olives Aseytunas, pitted
- ½ cup beef broth or water
Instructions
- Begin by heating oil in a large pan over medium heat. Add chopped onions and cook until they turn clear and soft. Stir in minced garlic and cook until you can smell its aroma.
- Add your ground beef to the pan. Break it apart into small pieces with your spoon while it cooks. Keep cooking until the meat turns brown and is no longer pink.
- Pour in the fish sauce and let it cook with the meat for 2 minutes. Now, if you’re making soup, add your chopped fresh tomatoes and cook until they become soft. For stew, use tomato sauce and crushed tomatoes instead.
- Add your liquid – use 2 cups of broth or water for soup, or just ½ cup for stew. Let it come to a boil, then lower the heat to simmer. Add your cubed potatoes now. If you’re making stew, also add your carrots and raisins.
- Cover your pan and cook everything for about 15 minutes, or until you can easily pierce the potatoes with a fork. For the stew version, this is when you add your green peas and olives – they only need about 3 minutes to cook.
- Taste your dish and add salt and pepper as needed. If you’re making stew, keep cooking until the sauce thickens up – about 5 more minutes. For soup, you’re ready to serve once the potatoes are tender.
- Let your picadillo rest for 5 minutes before serving. This helps all the flavors come together. Serve hot over freshly cooked rice. If you like, you can add some chopped green onions on top or serve with calamansi on the side.
- Remember: The meat and potatoes should be tender, and the stew version should have a thick, rich sauce while the soup version should be brothy. Enjoy your homemade picadillo.
Tips from Lola’s Kitchen
- Use dayap (local lime) zest for extra Filipino flavor
- Add siling labuyo (bird’s eye chili) for heat
- Marinate beef in patis for 10 minutes before cooking
- Cut vegetables in same size for even cooking
- Toast garlic first for nuttier flavor
Traditional Serving Suggestions
- With steaming white rice (Kanin)
- As pandesal filling
- With fried egg (Itlog) on top
- Side of achara (pickled papaya)
Troubleshooting Common Issues
- Watery Sauce (Malabnaw)
- Solution: Simmer uncovered for 5-10 minutes to reduce
- Tip: Use less broth initially; easier to add than reduce
- Tough Meat (Matigas)
- Solution: Break meat into smaller pieces while cooking
- Tip: Don’t overcrowd the pan to ensure proper browning
- Unevenly Cooked Vegetables
- Solution: Cut all vegetables the same size
- Add firmer vegetables (carrots) before softer ones (peas)
Ingredient Alternatives
- Ground beef → Ground pork (Giniling na baboy) or chicken (Giniling na manok)
- Fresh tomatoes → Canned diced tomatoes
- Potatoes → Sayote (chayote) or kamote (sweet potato)
- Raisins → Chopped dates or cranberries
- Green olives → Black olives or capers
- Fish sauce → Soy sauce (but adjust salt accordingly)
Storage & Reheating
- Refrigeration: Store in airtight container
- Keeps 3-4 days in refrigerator
- Let cool completely before storing
- Freezing: Up to 2 months
- Freeze in portion-sized containers
- Label with date and version (soup/stew)
- Reheating:
- Stovetop: Low heat, add water if needed
- Microwave: 2-3 minutes, stirring halfway
Recipe Variations
- Spicy Picadillo: Add chopped siling labuyo (bird’s eye chili)
- Veggie-Loaded: Double the vegetables
- Low-Carb: Replace potatoes with cauliflower
- Breakfast: Serve with fried egg and garlic rice
- Extra Savory: Add chopped bacon or chorizo
Frequently Asked Questions (FAQs)
- Can I make this ahead? Yes, flavors actually improve overnight.
- Is this recipe freezer-friendly? Yes, both versions freeze well for up to 2 months.
- What’s the difference between picadillo and giniling? Picadillo includes specific ingredients like raisins and olives, while giniling is a simpler ground meat dish.
- Can I use ground pork? Yes, any ground meat works well.
- How do I make it healthier? Use lean beef and more vegetables, reduce oil.
Nutrition
The Story Behind Filipino Picadillo
Growing up in Philippine kitchens, picadillo stands as a testament to our country’s rich culinary heritage, particularly the profound influence of Spanish colonization that spanned more than three centuries. The dish’s name originates from the Spanish word “picar,” meaning “to mince” or “to chop,” reflecting the preparation method of its main ingredient – ground beef.
While Spanish picadillo typically features a mix of ground meat with olives, raisins, and capers in a rich tomato base, Filipino cooks adapted this Mediterranean classic to suit local tastes and ingredients. This adaptation birthed two distinct versions that showcase Filipino ingenuity: the comforting soup variety (pinadish) that became a rainy day favorite, and the hearty stew version (ginisa) that’s often packed in school lunchboxes across the country.
What makes Filipino picadillo uniquely ours is the addition of patis (fish sauce) instead of salt, creating that distinct umami flavor that’s characteristic of Filipino cuisine. The dish also highlights our love for turning modest ingredients into filling family meals – a practice born from generations of Filipino mothers making the most of what’s available in their pantries. Whether served as a soup or stew, picadillo embodies the Filipino tradition of “lutong bahay” (home cooking), where simple ingredients transform into dishes that bring families together at the dinner table.
Today, picadillo remains a beloved comfort food that bridges generations, with each family adding their own twist to the basic recipe. Some households swear by adding sayote instead of potatoes, while others mix in chopped hotdogs or turn leftovers into torta (omelet). This adaptability and resourcefulness perfectly capture the essence of Filipino cooking – practical yet flavorful, simple yet satisfying.
In modern Filipino kitchens, picadillo continues to evolve while maintaining its status as a reliable weeknight dinner option. Its versatility makes it a favorite among busy parents and young professionals looking to recreate the flavors of their childhood. Whether you’re craving the soul-warming soup version on a rainy day or the rich, meat-and-potato stew that reminds you of mom’s cooking, Filipino picadillo proves that the best dishes are often the ones that tell our story of cultural adaptation and culinary creativity.
