I love how this Filipino Picadillo turns simple ground beef, potatoes, raisins, and vegetables into a saucy skillet dinner that feels both familiar and surprising. One bite and the sweet-savory twist makes it impossible to stop at just one serving.

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I’m obsessed with Filipino Picadillo because it hits every craving I actually care about: saucy, savory, a little sweet, and ridiculously satisfying over rice. I love how ground beef soaks up all that bold flavor while raisins pop in with that tiny sweet bite that makes the whole skillet way more interesting.

No bland dinner energy here. Just messy, saucy, spoon-it-straight-from-the-pan kind of food.

And I keep coming back to it because every bite feels busy in the best way, rich without being heavy, familiar but never boring. But honestly?

The rice underneath might be my favorite part every time.

Ingredients

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Ground beef makes it hearty, filling, and honestly the reason everyone comes back.
Garlic and onion bring that cozy, real-home-kitchen smell you’ll notice first.
Tomatoes and tomato sauce give it tang, color, and a saucy base.
Beef broth keeps things savory without making the dish feel too heavy.
Soy sauce adds salty depth, so it doesn’t taste flat or boring.
Fish sauce is optional, but it’s that quiet boost Filipinos totally get.
Brown sugar balances the tang with a tiny bit of sweetness.
Potatoes make it chunky, comforting, and perfect over hot rice.
Carrots and peas add color, texture, and a little healthy vibe.
Bell pepper gives a fresh bite, so everything doesn’t feel too soft.
Raisins are sweet, chewy, and yep, people will have opinions.
Plus, bay leaf, salt, and pepper pull everything together in the background.

Ingredient Quantities

1 lb ground beef

2 tablespoons vegetable oil

3 cloves garlic, minced

1 medium onion, chopped

2 medium tomatoes, chopped or 1 cup canned crushed tomatoes

1 cup tomato sauce

1/2 cup beef broth or water

2 tablespoons soy sauce

1 tablespoon fish sauce (optional)

1 teaspoon brown sugar

1 bay leaf

2 medium potatoes, peeled and diced (about 2 cups)

1 medium carrot, diced (about 1 cup)

1 small green bell pepper, diced

1/2 cup frozen peas

1/3 cup raisins

Salt and black pepper to taste

How to Make this

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1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat; add 1 lb ground beef and cook until browned, breaking it up with a spoon, about 6 to 8 minutes.

2. If there is excess fat, drain most of it, leaving a little to cook the aromatics.

3. Add 3 cloves minced garlic and 1 medium chopped onion to the skillet and sauté until fragrant and translucent, about 2 to 3 minutes.

4. Stir in 2 medium chopped tomatoes or 1 cup canned crushed tomatoes and cook until they start to soften, about 3 minutes.

5. Pour in 1 cup tomato sauce and 1/2 cup beef broth or water, then add 2 tablespoons soy sauce, 1 tablespoon fish sauce if using, 1 teaspoon brown sugar, and 1 bay leaf; stir to combine.

6. Add 2 medium peeled and diced potatoes and 1 medium diced carrot, bring to a simmer, then reduce heat to low, cover, and cook until the vegetables are nearly tender, about 15 to 20 minutes.

7. Uncover and add 1 small diced green bell pepper, 1/2 cup frozen peas, and 1/3 cup raisins; simmer uncovered until the peppers are softened and the sauce has thickened slightly, about 5 to 7 minutes.

8. Taste and season with salt and black pepper as needed; remove and discard the bay leaf.

9. Spoon the picadillo over steamed rice or serve with warm bread, garnishing with extra peas or chopped parsley if desired.

Equipment Needed

1. Large skillet with lid
2. Chef s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Vegetable peeler
7. Slotted spoon or fine mesh strainer (for draining fat and serving peas)
8. Can opener
9. Medium bowl (for holding chopped ingredients)

FAQ

Q: Can I substitute the ground beef with another protein? A: Yes. Ground pork, ground turkey, or ground chicken work well; adjust cooking time until browned. For a vegetarian option use crumbled firm tofu or textured vegetable protein and increase seasoning and umami with soy sauce and mushrooms.

Q: How do I keep the potatoes from falling apart? A: Use a firm waxy potato, cut into medium 3/4 inch pieces, and add them after the meat has browned so they simmer just until tender. Simmer gently and avoid overcooking.

Q: Can I make this ahead and how long does it keep? A: Yes. Refrigerate in an airtight container for 3 to 4 days. Freeze for up to 3 months; thaw overnight in the fridge before reheating.

Q: How should I reheat leftovers so they do not dry out? A: Reheat gently on the stovetop over low heat with a splash of water or broth, covered, until warmed through. Microwave in short intervals stirring between them, adding a little liquid if needed.

Q: The picadillo tastes too salty or too sweet, how do I fix it? A: If too salty, dilute with a bit of water or unsalted broth and add a squeeze of lemon or a small potato to absorb salt. If too sweet, add a splash of vinegar or more soy sauce to balance sweetness.

Q: What are good serving suggestions and accompaniments? A: Serve over steamed white rice, garlic fried rice, or use as a filling for tacos or empanadas. Top with chopped green onions or a squeeze of calamansi or lime for brightness.

Filipino Picadillo Recipe Substitutions and Variations

Ground beef:
- Ground pork for a juicier, slightly sweeter result
- Ground turkey or chicken for a leaner, lighter version
- Plant-based ground meat or crumbled tofu for a vegetarian option
- Cooked brown or green lentils for meatless protein and similar texture
Potatoes:
- Sweet potatoes for a sweeter, nutrient-dense alternative
- Yukon Gold or red potatoes for creamier texture
- Turnips or rutabaga for a lower-carb, earthy swap
Soy sauce:
- Coconut aminos for a gluten-free, lower-sodium substitute
- Worcestershire sauce for extra umami depth
- Reduced-sodium soy sauce or tamari if you need less salt
Raisins:
- Currants or dried cranberries for a similar sweet-tart note
- Chopped dried apricots or figs for chewy fruity richness
- Omit or use sliced green olives for a savory, briny contrast

Pro Tips

1. Brown the beef in batches if your pan is crowded. That gives you better caramelization and deeper flavor, rather than steaming the meat. Scrape up those brown bits and stir them into the sauce.

2. If your sauce tastes flat, finish with a small splash of acid like a teaspoon of vinegar or a squeeze of lime. It brightens the whole dish and balances the soy and tomato flavors.

3. Par-cook the potatoes slightly before adding them if you want faster, more even doneness. A quick 5 minute simmer or a short microwave blast prevents the potatoes from overcooking while the rest of the stew reduces.

4. For a more complex aroma, add the garlic and onion toward the end of browning the beef so they do not burn, and stir in the raisins a few minutes before serving to plump them without making them mushy.

Filipino Picadillo Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

367

kcal

Equipment: 1. Large skillet with lid
2. Chef s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Vegetable peeler
7. Slotted spoon or fine mesh strainer (for draining fat and serving peas)
8. Can opener
9. Medium bowl (for holding chopped ingredients)

Ingredients

1 lb ground beef
2 tablespoons vegetable oil
3 cloves garlic, minced
1 medium onion, chopped
2 medium tomatoes, chopped or 1 cup canned crushed tomatoes
1 cup tomato sauce
1/2 cup beef broth or water
2 tablespoons soy sauce
1 tablespoon fish sauce (optional)
1 teaspoon brown sugar
1 bay leaf
2 medium potatoes, peeled and diced (about 2 cups)
1 medium carrot, diced (about 1 cup)
1 small green bell pepper, diced
1/2 cup frozen peas
1/3 cup raisins
Salt and black pepper to taste

Directions

Heat 2 tablespoons vegetable oil in a large skillet over medium heat; add 1 lb ground beef and cook until browned, breaking it up with a spoon, about 6 to 8 minutes.
If there is excess fat, drain most of it, leaving a little to cook the aromatics.
Add 3 cloves minced garlic and 1 medium chopped onion to the skillet and sauté until fragrant and translucent, about 2 to 3 minutes.
Stir in 2 medium chopped tomatoes or 1 cup canned crushed tomatoes and cook until they start to soften, about 3 minutes.
Pour in 1 cup tomato sauce and 1/2 cup beef broth or water, then add 2 tablespoons soy sauce, 1 tablespoon fish sauce if using, 1 teaspoon brown sugar, and 1 bay leaf; stir to combine.
Add 2 medium peeled and diced potatoes and 1 medium diced carrot, bring to a simmer, then reduce heat to low, cover, and cook until the vegetables are nearly tender, about 15 to 20 minutes.
Uncover and add 1 small diced green bell pepper, 1/2 cup frozen peas, and 1/3 cup raisins; simmer uncovered until the peppers are softened and the sauce has thickened slightly, about 5 to 7 minutes.
Taste and season with salt and black pepper as needed; remove and discard the bay leaf.
Spoon the picadillo over steamed rice or serve with warm bread, garnishing with extra peas or chopped parsley if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.