Filipino Picadillo (Giniling)
A comforting one‑pot Filipino picadillo (giniling) that blends Spanish tomato flavors with Filipino soy and fish sauce. Savory ground beef stewed with potatoes, carrots, raisins and olives — quick to make and perfect over rice.
Yield
4
Time
35 minutes
Ingredients
1 lb (450 g) ground beef
3 tbsp extra-virgin olive oil (about 45 ml) — divided
1 medium potato, diced (about 200 g)
2 medium carrots, diced (about 140 g)
1 small onion, diced
3–5 cloves garlic, minced (use 4 cloves if unsure)
1–2 tbsp tomato paste (15–30 ml)
1 can (14 oz / 400 g) diced tomatoes with liquid
1/2 cup beef broth or water (120 ml)
1 tbsp fish sauce (15 ml)
2–3 tbsp soy sauce (30–45 ml)
1/2 cup frozen peas (about 75 g)
1/4 cup raisins (about 40 g) — plump or wrinkly, as preferred
1/4 cup olives (about 40 g), sliced (optional or more to taste)
Salt and black pepper to taste
Instructions
Step 1
Heat 2 tbsp of the olive oil in a large skillet or shallow pot over medium heat. Add the diced potatoes and carrots and cook, stirring occasionally, until nicely browned — about 5–10 minutes. Remove and set aside.
Step 2
Add the remaining 1 tbsp olive oil to the pan. Sauté the diced onion and minced garlic over medium heat until softened and fragrant, about 2–3 minutes. Season lightly with salt and pepper.
Step 3
Add the ground beef to the pan and break it apart with a wooden spoon. Cook until fully browned, about 7–8 minutes.
Step 4
Stir in the tomato paste and cook for about 1 minute to deepen the flavor.
Step 5
Add the canned diced tomatoes (with their juices), raisins, fish sauce, soy sauce and a few turns of freshly ground black pepper. Pour in the beef broth (or water) and return the browned potatoes and carrots to the pan. Stir to combine.
Step 6
Bring the mixture to a gentle simmer and cook, uncovered, until some of the liquid reduces and the flavors meld, about 5–10 minutes.
Step 7
Stir in the frozen peas and olives. Cook just until peas are heated through, about 1–2 minutes. Taste and adjust seasoning with additional soy sauce, fish sauce, salt or pepper as needed.
Step 8
Serve hot over steamed rice.
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