Picadillo Soup with tender beef and chayote in a flavorful tomato broth is delicious on its own or with steamed rice. Hearty and tasty, it’s the ultimate comfort food!
There are two forms of Picadillo in Philippine cuisine. One is a dry stew version known as giniling, traditionally made of ground or minced beef, potatoes, carrots, and green peas cooked in tomato sauce.
The other is this soup version which is usually made of ground or diced beef and potatoes or chayote cooked in a tomato-based broth.
What you’ll need
- Beef– chuck roast, bottom or top round cut into cubes. You can also use ground or minced beef for quicker cooking and a budget-friendlier option
- Chayote– you can swap potatoes and carrots
- Tomatoes– fresh brings the best flavor; canned tomato sauce is a good alternative in a pinch
- Onions and garlic– aromatics
- Fish sauce– adds umami flavor
- Salt and pepper– use to season to taste
Cooking steps
- The soup draws flavor from the trinity of Filipino cooking: onions, garlic, and tomatoes. Like most of our Filipino dishes, it starts by ginisa or sauteing diced beef in onions, garlic, and tomatoes until it changes color and the aromatics soften.
- The beef is then simmered in broth until fork tender, and chayote is added to complete the soup.
- The soup is seasoned with fish sauce as well as salt and pepper to taste.
Cook’s tip
Cutting the meat into smaller pieces and adding other ingredients such as vegetables is a delicious way to extend portions. Like pork menudo where potatoes, carrots, green peas, and bell peppers stretch the number of servings, Picadillo is a good example of this economical way of cooking. Two pounds of meat, two reasonably-sized chayotes, and a tasty broth will comfortably feed a family of four with leftovers to spare.
How to serve and store
- Serve it on its own or with steamed rice as a main dish for lunch or dinner.
- Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in the microwave or on the stovetop until completely heated through.
More delicious soups
Ingredients
- 1 tablespoon canola oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 pounds chuck roast, cut into 1 inch cubes
- 1 tablespoon fish sauce
- 2 large tomatoes, chopped
- 3 cups water
- 2 pieces chayote, peeled and cut into 1-inch cubes
- salt and pepper to taste
Instructions
- In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add beef and cook, stirring occasionally, until no longer pink.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add tomatoes and cook until softened and begins to release juice.
- Add water and bring to a boil. Lower heat, cover and cook for about 1 to 1 1/2 hours or until tender.
- Add chayote and cook for about 7 to 10 minutes or until tender.
- Season with salt and pepper to taste. Serve hot.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Maria says
I had no chayote, and used potatoes instead. I also substituted chuck roast with ground beef, for a lighter soup. Delicious! Thanks for sharing your recipe!
Syl Raton says
Ma’am lalaine thank you sa mga menu mo
Nakamura ako ng techniques isa rin kase ako mahilig magluto katunayan nanuod at nababasa ko plagi luto mo.isa akong kusinero dto KSA isang korean company pero pinoy hawak ko..kaya thank you sa mga menu mo…
Lalaine Manalo says
You’re welcome!
Tina says
Can you use another vegetable besides cyote?
Lalaine Manalo says
Yes, you can also use potatoes 🙂
Ed says
Thanks for this particular recipe of picadillo Filipino? Can this also be taste sour like sinigang for a change by adding sinigang mix?
Anne says
I tasted this recipe it was really good!!
Is there a “vegetarian version”
Instead of Ground Beef, is there anything I can replace it with?
Thank you.
Anne
Noel Trinidad says
Nice recipe I give 5 star to Kawaling Pinoy!
Lalaine says
Thank you!
lilibeth villarete says
‘am trying this with retaso pork ribs and potatoes instead of chayote..
yummy still..
i sprinkled dash of sinigang mix too😋😋😋
Suzanne says
Gonna try this tomorrow, perfect for the rainy weather. Simple and easy too! Thanks as always, Lalaine!
Lalaine says
Enjoy, Suzanne!