How to Cook Beef Picadillo
Beef picadillo is a classic Filipino comfort dish made with ground beef, tomatoes, and potatoes, simmered into a savory, hearty stew perfect with steamed rice.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Beef Recipe
Cuisine: Filipino/Spanish
Keyword: beef picadillo, picadillo
Servings: 4 servings
Calories: 444kcal
Author: Manny
- 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
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.
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. 