Filipino Picadillo (With Soup and Stew Versions)
Filipino Picadillo is a versatile heritage dish that transforms humble ground beef into two distinct preparations - a comforting clear soup with tender potatoes, or a rich tomato-based stew studded with carrots, olives, and sweet raisins. Both versions showcase the Spanish colonial influence on Filipino cuisine, adapting the Spanish word "picar" (to mince) into a beloved everyday meal that stretches a modest portion of meat into a satisfying family dinner, ready in just 30 minutes.
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
Nutrition
Calories: 399kcalCarbohydrates: 20gProtein: 22gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 54mgSodium: 575mgPotassium: 497mgFiber: 3gSugar: 4gVitamin A: 336IUVitamin C: 12mgCalcium: 41mgIron: 3mg
Tried this recipe?Let us know how it was!