Picadinho is a classic Brazilian ground beef stew, savory and comforting, ideal for cold nights or quick family meals. Its simple spice base and slow simmer create a rich flavor profile that balances tradition with everyday versatility.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 500 g ground beef
- 2 medium potatoes
- 2 medium carrots
- 1 large onion
- 3 garlic cloves
- 2 tbsp vegetable oil
- 400 ml hot chicken broth
- 1 bay leaf
- 1 pinch ground cumin
- 2 tbsp tomato paste
- 100 g frozen peas
- Fine salt and black pepper to taste
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cut 5 min
Weigh 500 g of ground beef and rinse it under cold water to remove impurities. Peel and dice potatoes and carrots into 1.5 cm cubes so they cook at the same rate. Uniform cutting prevents some vegetables from turning mushy while others remain hard. Tip: keep the meat chilled until cooking to prevent it from greasing the pan.
- Step 2 Pan 5 min
Heat 2 tbsp of vegetable oil in a heavy pot over medium-high heat and add chopped onion with crushed garlic. Sauté for 5 minutes, stirring occasionally, until the onion turns translucent and golden. Moderate heat draws out natural sugars without burning the garlic. Tip: if the oil starts smoking, lower the heat immediately to avoid bitter flavors.
- Step 3 Pan 8 min
Turn the heat to high and add the ground beef, breaking it apart with a wooden spoon. Cook for 8 minutes until it loses all pink color and browns at the edges. Fast searing triggers the Maillard reaction, essential for deep flavor. Tip: do not add salt yet, as it can toughen the proteins and slow down tenderizing.
- Step 4 Pot / simmer 20 min
Pour in 400 ml of hot chicken broth, add a bay leaf and a pinch of ground cumin. Cover the pot and reduce to medium-low heat to cook for 20 minutes. Moist, slow cooking breaks down muscle fibers, yielding a tender texture. Tip: uncover halfway through to check that the bottom isn't sticking.
- Step 5 Mix 10 min
Stir in 2 tbsp of tomato paste and 100 g of frozen peas, mixing gently to blend the flavors. Leave uncovered to cook for 10 more minutes to reduce the liquid. The tomato adds acidity and body, while peas naturally sweeten the stew. Tip: stir in a circular motion from the center outward to prevent lumps.
- Step 6 Serve 5 min
Taste the meat and vegetables; if tender, uncover completely and increase heat to reduce the sauce for 5 minutes. Adjust fine salt and black pepper before turning off the heat. Final reduction concentrates aromas and creates a thick consistency that clings to the rice. Tip: add a splash of apple cider vinegar at the end to balance the richness.