Beef picadillo is a Spanish dish that have many versions depending on the country where there has been a Spanish influence like Cuba, Latin America and of course our homeland. Traditionally ground beef is used in this recipe with lots of potatoes and tomatoes. This is very similar to our pork giniling dish but differs in some ingredients like ground pork, carrots or sometimes raisins are included. I guarantee this is a very simple dish so if you want to cook a quick beef dish, then I think this is the choice.
Beef Picadillo: A Rainy Day, a Simmering Pot, and a Lesson from Lola
I remember the first time I really paid attention to picadillo—not just as food, but as comfort. It was one rainy Tuesday afternoon in Quezon City. I had just come home drenched from school, and the whole house smelled like garlic, tomatoes, and something rich simmering gently on the stove. My Lola Cely was in the kitchen, humming an old kundiman while stirring a pot with her usual slow, deliberate rhythm. That was the day she taught me how to make beef picadillo the way our family always did.
We’ve always been more of a beef household—baka was the meat of choice when we wanted something a little more special. Pork giniling was an everyday thing, but this version using ground beef felt like it had more body, more character. Maybe it’s the deeper flavor of the meat, or the way the tomatoes break down into a rich sauce. Whatever it was, it became my go-to dish whenever I needed something warm and filling in under an hour.
What is Beef Picadillo?
Picadillo is one of those beautiful dishes passed down through generations and adapted by every country touched by Spanish influence. In Cuba and Latin America, it might come with olives or even capers. In our Filipino kitchens, it’s simpler but just as flavorful. Think of it as a cousin of pork giniling, but with its own identity—hearty, tomato-based, and loaded with potatoes.
Here in the Philippines, we usually skip the raisins and olives. But that doesn’t make our version less interesting. In fact, that simplicity is part of its charm. It’s affordable, flexible, and easy to cook even for beginners just finding their way around the kitchen.
A Quick and Easy Ground Beef Dish
The real beauty of beef picadillo is in its simplicity. You don’t need a lot of fancy ingredients. Just garlic, onions, ripe tomatoes, ground beef, and potatoes. That’s it. My Tita Lorna used to say, “Kung anong meron sa ref, ‘yun ang iluto mo.” And that’s really the spirit of this dish—it adapts to what you have.
You start by sautéing garlic and onions until they’re soft and fragrant. Then the tomatoes go in. This part is important—let them cook down until they’re practically melting. That slow breakdown releases natural sugars and helps create a richer base without needing tomato sauce from a can. My older cousin Marlon, who once trained in a small eatery in Iloilo, taught me to add a pinch of salt while sautéing the tomatoes. It draws out the moisture faster and deepens the flavor.
Once your gisa is well done, in goes the ground meat. Let it brown a little. Don’t rush this part. That slight sear gives the dish more depth. After the beef loses its pink, add water and let it simmer gently until tender. You’ll want to check the liquid level now and then—it should be saucy, not soupy.
The cubed potatoes go in last, so they don’t fall apart from overcooking. When they’re soft but still holding shape, it’s time to season. A bit of salt is all you need, but if you want to add pepper or even a dash of patis, go ahead. Like most home-style dishes, this one is open to your personal touch.
A Taste of History in Every Spoonful
The word picadillo comes from the Spanish word picar, meaning “to mince” or “to chop.” It’s a reflection of how this dish makes use of minced meat and chopped vegetables. It was designed to stretch ingredients and fill hungry bellies without breaking the bank. That’s why it became a staple in many Filipino homes, especially during tough times.
When you think about it, beef picadillo isn’t just food—it’s a memory, a survival tactic, and a celebration of resourcefulness. My Nanay always said, “Kahit simpleng ulam, basta may kanin, masaya na.” And she was right.
Why This Recipe Works
The technique of slow sautéing—especially the tomatoes—is key. It’s not just about softening them. It’s about building a flavor base that tastes like it took hours, even if you only spent 30 minutes at the stove. Letting the beef simmer instead of boiling it quickly helps it stay tender. And adding the potatoes later ensures they don’t dissolve into mush. These little steps might seem basic, but they make all the difference.
So whether you’re a college student living on your own, or a home cook trying to feed the family after a long day, this dish has your back. You don’t need to be a pro to make it—you just need a little time and a big appetite.
Final Thoughts
Beef picadillo may not be the flashiest dish on the table, but it’s reliable, comforting, and full of heart. It’s the kind of meal that makes you pause between bites, close your eyes, and remember your Lola’s laughter or your kuya’s old jokes at the dinner table.
It’s food that feels like home—and sometimes, that’s exactly what we need.
How to Cook Beef Picadillo
Ingredients
- 1/2 kilo beef brisket cut into 1/2 inch cubes (or ground beef)
- 3/4 kilo very ripe tomatoes chopped
- 5 medium potatoes cut into 1/2 inch cubes
- 6 small cloves garlic crushed
- 2 medium onion chopped
- salt and pepper to taste
Instructions
How to cook Beef Picadillo:
- In a casserole, sauté garlic, onion and tomatoes.
- Cook until tomatoes are very soft. Add the meat and about 6 cups water.
- Simmer until meat is almost tender. Add cubed potatoes.
- Continue cooking till potatoes are done. Season with salt.
Notes
Cooking Tips:
Sauté Tomatoes Until Soft for a Richer Sauce
Don’t rush the sautéing of tomatoes—let them cook until they break down and become jammy. This step builds the base flavor of the dish and helps create a naturally thick, flavorful sauce without needing tomato paste. A pinch of salt during this step helps draw out the moisture and intensify the taste.Brown the Ground Beef for Extra Depth
Instead of adding the beef straight into the pot and boiling it, let it brown slightly after the onions and tomatoes have cooked down. Browning adds a layer of umami and a slight caramelized flavor that gives the dish more dimension. Stir occasionally, but let the beef sit long enough to develop color before adding water.Add Potatoes Last to Prevent Overcooking
Toss in the cubed potatoes only after the meat has simmered and is nearly tender. This keeps the potatoes from turning mushy and helps them absorb just enough flavor from the broth. If added too early, they’ll fall apart and change the texture of the dish.
when I was in my younger age I used to watch my lolo, my aunties how to cook picadillo.They usually use upo mix ith ground beef and finally sprayed bell pepper colors green and red.Then to make the final taste they put ground pepper and condiments to taste more. I was shocked because I kept on insisting what Picadillo is.I never expect your recipes are the revised one.I am now 68 years old and I never thought that is how fast events were changed and the Picadillo my late lola cook can never be found.Thaanks.
Hi Mrs. Flora, actually this picadillo recipe is also and old one. Maybe it depends on the region where it is cooked so there are variation of ingredients used. I’ll be happy if you can share your recipe so many Pinoys may know the traditional way of cooking picadillo.
Atsara for umay is best with picadillo.
Its yummy at first but soon after, nakaka umay na siya. What do you add to avoid this happening. Besides peppper and salt.
Hi Marc, I think after eating meaty dishes you will experience “umay”. So I think a dessert is best served after eating a meaty dishes.