Beef Picadillo

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2 lb. ground beef (1kg)

1 large onion, chopped

1 small potato, diced

1 large carrot, diced

½ cup frozen peas (55g)

2 tomatoes, seeded and quartered

1 clove garlic

2 cups water (480ml)

Salt and pepper to taste


In a large Dutch oven or straight sided sauté pan, heat the ground beef until a little bit of the fat renders. Clear away a space in the center of the pan so that fat can collect. Add the onions, and sauté until translucent, about 2 minutes. Add the diced potatoes, carrots, and peas.

Meanwhile in the container of a blender, add the tomatoes, garlic and water. Puree until smooth. Pour into the browned beef mixture.  Cover and simmer for 20 minutes, until the vegetables are tender. Season with salt and pepper.

If desired, spoon out the rendered fat before serving.


Removing the fat is easier if the Beef Picadillo is fully cooked then chilled down in the refrigerator. Make a day ahead of time for best results.