Peruvian minced beef picadillo

Ingredients

• 500 gminced beef (some may be replaced with pork for extra flavour)
• 30 mlvegetable oil
• 1 largered onion, finely diced
• 2 clovesgarlic, finely chopped
• 1 largetomato, peeled and chopped
• 1 mediumcarrot, cut into small dice
• 120 mlfresh or frozen peas
• 1 largewhite potato, peeled and cut into small dice
• 30 mlají panca paste
• 5 mlground cumin
• 2.5 mldried oregano
• 120 mlbeef stock or water
• to tastesalt and black pepper
• to tastefresh parsley, chopped, to garnish

Instructions

1. 1

   Cook the onion

   Heat the oil in a large frying pan or saucepan over a medium heat. Add the onion and cook until translucent, then stir in the garlic and cook for 30 seconds, stirring so it does not burn.

2. 2

   Brown the beef

   Add the minced beef and cook until it changes colour, breaking it up with a wooden spoon so large clumps do not form.

3. 3

   Add the seasoning

   Stir in the cumin, oregano and ají panca paste. Mix well to coat the beef, then cook for a further 2 minutes.

4. 4

   Add the vegetables

   Add the chopped tomato, carrot, peas and potato. Cook for 3 minutes, stirring gently to combine.

5. 5

   Simmer the stew

   Pour in the beef stock, season with salt and pepper, and cover the pan. Cook over a low heat for 15–20 minutes, or until the potato and vegetables are tender.

6. 6

   Finish with parsley

   Scatter chopped fresh parsley over the picadillo just before serving.

What is Peruvian picadillo?

Picadillo is a name used for minced-meat dishes across Latin America, with ingredients and seasonings varying from place to place. This Peruvian-style version combines beef, vegetables and potato in a gently spiced, saucy stew.

Ají panca gives it a distinctive Peruvian flavour, while the potato and vegetables make it substantial enough to serve as a one-pot main.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein and some of the fat; the oil contributes additional fat, while the potato, carrot, peas and tomato supply most of the carbohydrates. Serve with a simple green salad or extra non-starchy vegetables to round out the plate.

Build the flavour base

Onion first: cook it until translucent so it softens and sweetens without browning too much. Add the garlic only for the final 30 seconds of this stage; it can turn bitter if left to fry for too long.

Ají panca: stir the paste into the beef with the cumin and oregano, then give it the full 2 minutes of cooking time. This helps the seasonings coat the meat evenly.

Break up the beef

Even crumbles: use a wooden spoon to break the meat apart as it cooks. Smaller pieces mingle better with the vegetables and help avoid dense lumps in the finished stew.

Cook until the beef changes colour before adding the seasonings and vegetables. The method does not call for browning it deeply, so keep the heat moderate.

Cut the vegetables evenly

Small dice: cut the potato and carrot into similarly sized pieces so they cook at a comparable pace during the simmer.

Gentle mixing: once the vegetables are in, stir carefully to distribute them without crushing the potato. Frozen peas can go straight into the pan.

Check the simmer

Low heat: after adding the stock and covering the pan, keep the stew at a gentle simmer for 15–20 minutes. A steady, low heat gives the potato time to soften without the sauce reducing too quickly.

Tenderness cue: test a piece of potato and carrot with a fork. If they are still firm, continue cooking briefly and check again.

Serving and accompaniments

Finish each serving with chopped parsley for a fresh, herbal note. Serve the picadillo on its own or alongside rice if you would like a more filling meal.

If serving it with another side, keep the portion modest: the stew already includes both potato and vegetables.

Recipe notes & tips

• Dice the potato and carrot into small, similar-sized pieces for more even cooking.
• Keep stirring the garlic during its brief cooking time so it does not catch on the pan.
• Use a wooden spoon to break the mince into small pieces as it cooks.
• If the pan looks dry after adding the vegetables, check that it is covered and cooking over low heat.
• Taste and adjust the salt and pepper before serving.

Variations

• Use pork: Replace some of the beef with minced pork for the suggested richer blend.
• Choose frozen peas: Add them straight from the freezer; no thawing is needed.
• Use water: Substitute water for the beef stock if that is what you have available.
• Adjust the heat: Add a little more ají panca for a stronger chilli flavour.
• Add a fresh side: Serve with a crisp salad for contrast with the warm, soft stew.

Common mistakes to avoid

• Burning the garlic: Add it after the onion has softened and stir for just 30 seconds.
• Large clumps of mince: Break up the beef with a wooden spoon as it cooks.
• Uneven vegetable pieces: Cut the carrot and potato into small, similar-sized dice.
• Cooking too fast: Keep the covered stew over a low heat so the vegetables have time to turn tender.
• Over-stirring the vegetables: Mix gently after adding them to help keep the potato pieces intact.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over a low heat until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions