If you’re in the mood for a hearty, flavorful dish that brings comfort and nostalgia, Filipino Picadillo is the answer. This savory Filipino stew is a wonderful combination of ground beef, potatoes, carrots, and peas simmered in a rich tomato sauce, with just the right balance of sweet and savory. Trust me, this dish will quickly become one of your go-to meals when you’re craving something hearty and satisfying. The tender beef and veggies soaked in that delicious sauce? Absolute perfection!
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Imagine spooning a generous portion of this over a bed of steamed rice, the warmth filling your kitchen, and the mouthwatering aroma wrapping you up in a cozy embrace. This dish is not only easy to make but also packed with comforting flavors that hit the spot every time.
Why You’ll Love Filipino Picadillo
If you haven’t had the pleasure of tasting Filipino Picadillo yet, let me tell you—it’s a game-changer. Here’s why it’s so loved:
Versatile: Perfect for a weeknight family dinner, meal prep for the week, or even a weekend treat when you want to spoil yourself with something rich and comforting. It’s also a great dish to make for gatherings or when you want to feed a crowd.
Budget-Friendly: It’s made with simple, everyday ingredients you probably already have in your kitchen. No need to splurge on exotic items—just good, wholesome food.
Quick and Easy: While it does take some time to let the flavors meld together, the steps are straightforward and beginner-friendly. It’s a dish that you can throw together without too much fuss, and the result is always impressive.
Crowd-Pleasing: The sweet-savory combo in Filipino Picadillo makes it a hit with both kids and adults. You’ll find yourself going back for seconds—and thirds!
Ingredients
Here’s what you’ll need to make Filipino Picadillo:
- Ground Beef: The heart of the dish. Ground beef provides that meaty, savory base that makes picadillo so satisfying.
- Potatoes: Peeled and diced, they soak up all the flavorful sauce and add a hearty texture to the dish.
- Carrots: Diced for a touch of sweetness and color, balancing out the rich flavors.
- Green Peas: These add a pop of color and a mild sweetness to the dish.
- Tomato Sauce: The base of the sauce, giving the dish that tangy and slightly sweet depth.
- Soy Sauce: For a savory, umami kick.
- Bay Leaves: Infuse the dish with a lovely earthy aroma as it simmers.
- Garlic and Onion: These aromatics bring depth and fragrance to the dish.
- Sugar: Just a touch to balance out the acidity of the tomato sauce and add a bit of sweetness.
- Salt and Pepper: For seasoning.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s walk through how to make Filipino Picadillo:
Sauté the Aromatics: In a large pan, heat some oil over medium heat. Add the garlic and onion, sautéing them until fragrant and softened. This step builds the foundation of flavor for the entire dish.
Cook the Ground Beef: Add the ground beef to the pan, breaking it up into smaller pieces. Cook until browned and no longer pink. Be sure to drain any excess fat for a leaner, cleaner taste.
Add the Vegetables: Toss in the diced potatoes, carrots, and green peas. Give everything a good stir to mix in the veggies with the beef.
Simmer with Sauce: Pour in the tomato sauce, soy sauce, and a pinch of sugar. Add the bay leaves and season with salt and pepper to taste. Bring the mixture to a simmer and cook for about 20 minutes, or until the potatoes and carrots are tender and the flavors have melded together.
Serve and Enjoy: Once the picadillo is done, remove the bay leaves and serve it hot over a bed of steamed rice. You can garnish with freshly chopped parsley or green onions for an extra burst of freshness.
How to Serve Filipino Picadillo
Filipino Picadillo is great on its own, but here are a few ideas to take your meal to the next level:
- With Rice: Serve over a bed of steamed white or brown rice. The rice absorbs all the delicious sauce, making it the perfect accompaniment.
- With Fried Plantains: If you’re craving something a little sweet, serve alongside fried plantains or banana fritters for a sweet-savory combo.
- With Pickled Vegetables: For a refreshing contrast, pair with pickled vegetables like atchara (pickled green papaya) to cut through the richness of the dish.
- As a Wrap: If you’re feeling adventurous, serve the picadillo in a tortilla for a tasty Filipino-inspired wrap!
Additional Tips
Here are some tips to make your Filipino Picadillo even more amazing:
- Use Ground Pork: For a twist, try using ground pork instead of beef. It gives the dish a slightly different flavor but still works beautifully.
- Make it Spicy: Add a little chili pepper or red pepper flakes for a bit of heat if you enjoy a spicy kick.
- Prep Ahead: Picadillo actually tastes even better the next day as the flavors continue to meld. Feel free to make a big batch and store it in the fridge for easy meals throughout the week.
- Make it a One-Pot Meal: Everything in this dish cooks in one pan, making cleanup a breeze!
FAQ Section
Q1: Can I use a different type of meat?
A1: Yes! You can use ground pork, chicken, or turkey as a substitute for the beef. Just be sure to adjust the cooking time as needed.
Q2: Can I make this dish vegetarian?
A2: Absolutely! You can substitute the ground beef with plant-based ground meat or even cooked lentils for a vegetarian version of this dish.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop before serving.
Q4: Can I freeze this dish?
A4: Yes! Let the picadillo cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Just thaw it in the fridge overnight and reheat when ready to enjoy.
Q5: Can I add other vegetables to this dish?
A5: Sure! You can add bell peppers, corn, or even raisins for a touch of sweetness. Just be sure to adjust the cooking time for any additional veggies.
Q6: What’s the best way to reheat picadillo?
A6: Reheat on the stovetop over low heat, stirring occasionally, until warmed through. You can also reheat in the microwave, but be sure to cover it to keep it from drying out.
Q7: Can I double the recipe?
A7: Definitely! This recipe is easy to double if you’re cooking for a crowd or planning to have leftovers for the week.
Q8: Can I add hard-boiled eggs to this dish?
A8: Yes! Some versions of picadillo include hard-boiled eggs, and they add a wonderful richness. Feel free to add sliced hard-boiled eggs as a garnish or stir them into the dish.
Q9: Can I make this dish spicier?
A9: If you like a little heat, you can add chili peppers or red pepper flakes to the dish for a spicy kick.
Q10: How do I make this dish more flavorful?
A10: If you want to enhance the flavor, try adding a dash of fish sauce or a splash of vinegar for extra depth and balance.
Conclusion
Filipino Picadillo is a classic comfort food that checks all the boxes—delicious, satisfying, and easy to make. Whether you’re a seasoned cook or a beginner, this dish will quickly become a family favorite. So grab your ingredients, cook up a batch, and enjoy the wonderful, hearty flavors that make Filipino Picadillo such a beloved dish. You won’t regret it!
Print
Filipino Picadillo
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Filipino
Description
Filipino Picadillo is a savory and sweet dish made with ground beef, pork, vegetables, raisins, and a flavorful sauce. This one-skillet dinner is perfect for a hearty meal and is served with fried eggs and savory plantains.
Ingredients
- 2 cups uncooked white rice
- 3 tablespoons extra virgin olive oil, divided
- 2 1/2 cups yellow potatoes, peeled and diced into bite-sized pieces (1 pound)
- 2 cups carrots, peeled and cut into 1/2 inch dice
- 1 1/2 cups onion, diced
- 1 tablespoon fresh garlic, minced
- 1 pound 80/20 ground beef
- 1/2 pound ground pork
- 1 tablespoon tomato paste
- 1/2 pound fresh plum or San Marzano tomatoes, seeded, cored, and diced (or 15-ounce can of diced tomatoes with liquid)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup raisins
- 1 tablespoon fish sauce
- 3 tablespoons good quality soy sauce
- 1 teaspoon chili garlic paste
- 1 cup water
- 1 cup frozen peas, thawed
- Fried egg for each serving
- Tabasco sauce, served as a condiment
- Savory Fried Plantains
Instructions
- Start cooking the rice by adding twice as much water as rice to a pan or rice pot. Cook the rice while preparing the rest of the dish.
- In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium to medium-high heat. Add the diced potatoes and carrots, and fry for about 15 minutes, stirring occasionally, until they start to brown and are just shy of tender. Remove them from the pan with a slotted spoon and set aside, leaving the oil in the pan.
- Add the remaining tablespoon of olive oil to the pan and sauté the onions for 3 minutes. Add the garlic and sauté for another minute.
- Add the ground beef and ground pork to the pan and sauté for about 8 minutes, or until browned.
- Create a hole in the center of the pan and add the tomato paste. Stir for 1 minute.
- Add the tomatoes, salt, pepper, raisins, fish sauce, soy sauce, chili garlic paste, water, and the reserved cooked potato and carrot mixture to the pan. Stir to combine.
- Reduce the heat to medium and simmer until most of the liquid has evaporated.
- Stir in the peas and remove the pan from the heat.
- In a separate frying pan, fry enough sunny-side or over-easy eggs to serve one with each portion of Picadillo.
- To serve, place a portion of cooked white rice in a bowl, top with the Picadillo, and place a fried egg on top of each portion.
- Serve with Tabasco sauce on the side and savory fried plantains.
Notes
- For a more authentic touch, serve with fried plantains and extra Tabasco for those who like it spicy.
- Feel free to adjust the amount of chili garlic paste depending on your preferred level of heat.
- This dish is also great for meal prep and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 100mg