Filipino Picadillo

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This comforting Filipino Picadillo recipe with ground beef, potatoes, and a savory tomato base is perfect for family meals and weeknight dinners!

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main, Main Course

Cuisine: Asian, Asian Fusion, Filipino

Servings: Servings

Calories: 538kcal

In a large mixing bowl, combine water, soy sauce, fish sauce, salt, pepper, accent, tomato powder, minced garlic, chili paste, and raisins. Mix well.
add and mix in the whole can of Marzano tomatoes.Peel and chop the carrots and potatoes, and dice the onion.
Add 2 tablespoon of the stir fry oil to a skillet or wok on medium-high heat.
Add the carrots and potatoes, ensuring they are coated well in the oil. Fry the vegetables for about 15 minutes, until the potatoes are slightly brown and the carrots are almost tender.
Remove the vegetable mixture with a slotted spoon and set aside.
Add the remaining tablespoon of stir-fry oil in the same hot wok, add the diced onion, and saute for 3 minutes.
Add the ground beef, and cook thoroughly with the onions.
Add the tomato paste to the mixture stirring to throughly combine.
Add the sauce to the wok and mix thoroughly.
Gently fold in the Manzanilla olives, carrots, and potatoes. Then, add the frozen peas, mixing well.
Let the Picadillo simmer for 5 minutes or until the liquid has reduced by about ¼.
Remove from heat, and serve on a bed of white rice.

Use High-Quality Tomatoes: San Marzano tomatoes add the best flavor and sweetness. If you can’t find them, use any high-quality canned tomatoes, but avoid those with added seasonings that may alter the dish’s taste.
Adjust the Fish Sauce and Soy Sauce to Taste: These ingredients bring depth, but their saltiness can vary. Do not skimp here. Use authentic, well-made brands that you can buy online or at your local Asian markets. Start with the recommended amounts and adjust to your liking for a balanced, savory flavor.
Experiment with Heat: If you love spicy food, feel free to add more chili garlic paste or a dash of hot sauce. For a milder version, use just a little or skip it entirely.
Avoid Overcooking the Vegetables: Cooking the potatoes and carrots separately at the start keeps them from getting too mushy. This way, they’ll stay tender but firm when combined with the sauce.
Let the Dish Rest: Picadillo benefits from resting time like many stews. Allowing it to sit for a few minutes after cooking helps the flavors meld, and it’s even better the next day!