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An overhead shot of a plate of beef picadillo, with a bowl of white rice next to it.
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Ground Beef Picadillo Recipe

Ground beef picadillo is an absolutely delicious dish perfect for your busy weeknights.  A combination of ground beef, vegetables, and raisins give you that hint of sweetness in every spoonful.  Make sure you have enough for seconds!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: South American
Servings: 6
Calories: 352kcal
Author: Neriz

Equipment

  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Large pan (or skillet)
  • Rubber spatula

Ingredients

  • 3 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 small onion, sliced finely
  • 1 pound ground beef (about 500 grams), thawed
  • 1 & 1/4 cups crushed tomatoes
  • 1 & 1/2 cups stock
  • 2 medium potatoes, peeled and diced
  • 1 medium carrot, peeled and diced
  • 1/2 cup raisins, heaping
  • 2 tsp soy sauce
  • 1 cup green peas
  • salt and pepper, to season

Instructions

  • Place a large skillet over medium-high heat, then pour and heat vegetable oil.
  • Add garlic and onion once the oil is ready and cook until it softens.
  • Add ground beef.
  • Mix and cook until the ground meat is no longer pink.
  • Add tomato sauce, stock, salt, and pepper.
  • Mix, cover with a lid and bring to a boil.
  • Adjust the heat to medium-low and simmer for 12 to 15 minutes.
  • Add the diced potatoes, carrots, and raisins.
  • Mix, place the lid back on and adjust heat to medium.
  • Cook for about 10 minutes, then add the soy sauce.
  • Cover with the lid, adjust the heat back to medium-low, and continue simmering your beef picadillo until the vegetables are cooked.
  • Uncover, taste, and adjust seasoning and add the peas.
  • Mix, turn the heat back to medium, cover, and cook for two more minutes.
  • Take the pan off the heat and transfer it into serving plates.
  • Serve and enjoy your ground beef picadillo!

Notes

  • Cook's Tip #1:  Chop the onion finely --- the aim is for them to disappear (once cooked) in the dish.
  • Cook's Tip #2:  Dice the carrot and potatoes in the same size and just slightly bigger than the green peas, if possible.
  • Cook's Tip #3:  While chicken or vegetable stock are good alternatives, beef stock is the best kind that you can use to give more depth to the flavor of beef picadillo.

Nutrition

Calories: 352kcal | Carbohydrates: 34g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 331mg | Potassium: 932mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1995IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 4mg