This easy, hearty Brazilian picadillo-style dish is ideal for weeknight dinners. Made with everyday spices and the bright tang of green olives, it’s a straightforward, no-fuss meal. Serve it over Brazilian rice or your favorite noodles for an economical, family-friendly dinner everyone will enjoy.
Oi gente! In Brazil we usually call this dish ensopado de carne moída com azeitona — ground beef simmered with olives — rather than picadillo. Still, it’s the same comforting idea: seasoned ground meat stewed with tomatoes and olives for a savory, slightly tangy result.
It’s a popular everyday meal in Brazilian homes because it’s quick to make, requires minimal prep and uses ingredients most people already keep on hand. The olive brine and red wine vinegar add a lively tang that keeps the dish interesting bite after bite.
What is picadillo, then?
Picadillo—pronounced pee-kuh-dee-yoh—is a ground beef stew common across Latin America and the Caribbean. Recipes vary by country and family, but typical components include ground meat, tomatoes, olives and warming spices. Some versions, like the Cuban picadillo, add raisins for a sweet contrast. Picadillo can be served many ways: over rice (as in Brazil), inside tacos, spooned over short pasta, used as a filling for pastries or made into croquettes.
Brazilian Picadillo Ingredients
Note: most ingredients are pantry staples and spices you probably already have.
Ingredients you’ll need:
- Ground beef (1 pound)
- Olive oil (1 tablespoon)
- Onion, diced (about 1/2 large)
- Red or yellow bell pepper, diced (about 1/2 small)
- Brazilian sofrito or 3 cloves garlic, minced (1 tablespoon)
- Ground cumin (1/2 teaspoon)
- Dried oregano (2 teaspoons)
- Paprika (1 teaspoon)
- Bay leaf (1)
- Green olives, halved (about 1 cup — a 6 oz jar)
- Red wine vinegar (1 tablespoon)
- Can of diced tomatoes with juice (14 oz)
- Tomato paste (1 tablespoon)
- Water or stock (1/2 cup)
- Fresh parsley, minced (1/4 cup)
- Salt and pepper to taste
Variations
Customize the dish with extra vegetables or small swaps:
- Shredded carrots
- Frozen peas
- Green beans, fresh or frozen
- Zucchini, diced or shredded
- Diced pumpkin plus a pinch of nutmeg
How to Make Picadillo Brazilian Style
Use a large skillet, Dutch oven or braiser. Heat a tablespoon of olive oil over medium-high heat. Add the diced onion and bell pepper and sauté until soft, about 2–3 minutes. Stir in the garlic or sofrito and cook until fragrant, another minute or two.
Reduce the heat to medium-low before adding the ground beef. Cooking the meat gently at lower heat helps it stay tender and prevents large clumps. Stir and break up the meat as it cooks through, about 5 minutes.
Once the meat is cooked, raise the heat to medium-high, season with salt and pepper, then add the cumin, oregano and paprika. Stir to combine and briefly toast the spices with the meat.
Stir in the halved green olives and the red wine vinegar to deglaze the pan and add brightness. Add the tomato paste, water or stock, and the bay leaf; stir to combine. Pour in the diced tomatoes with their juice, cover the pan and simmer on medium heat for about 10 minutes to meld flavors.
Remove the lid and simmer uncovered for another 5–10 minutes to reduce and slightly thicken the sauce. Finish with minced parsley, adjust seasoning if needed, and serve.
What to Serve with Picadillo
In Brazil this dish is often served over white rice and sometimes alongside beans. It pairs well with pasta as well, and makes a great filling for empanadas, stuffed peppers or croquettes. A few simple sides:
- Brazilian white rice
- Carrot rice
- Brown rice
- Beans (black or pinto)
- Your favorite pasta
Frequently Asked Questions
Who invented picadillo?
The exact origin of picadillo is unknown. It’s a widespread, adaptable dish found across Latin America and the Caribbean with many regional variations and family traditions.
How do you fry ground beef?
For even, tender ground beef, cook it over medium-low heat so it breaks up gently. Once cooked through, raise the heat to brown the meat and add salt — salting too early can draw out moisture and prevent browning.
What can I add to ground beef for flavor?
This recipe uses onion, bell pepper, garlic or Brazilian sofrito, ground cumin, dried oregano, paprika, bay leaf and red wine vinegar to build depth and brightness. You can also add the vegetable variations listed above for extra texture and nutrition.
Other ground beef recipes you’ll love
- Tamale Pie
- Louisiana-style Ground Beef Meat Pies
Brazilian Picadillo Recipe
This flavorful ground beef stew, seasoned with cumin, oregano and paprika and brightened with green olives and vinegar, comes together quickly for a reliable weeknight meal. Serve over rice or pasta.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1/2 large onion, diced (about 1 cup)
- 1/2 small red or yellow bell pepper, diced (about 1/2 cup)
- 1 tablespoon Brazilian sofrito or 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 bay leaf
- 1 cup green olives, halved (about a 6 oz jar)
- 1 tablespoon red wine vinegar
- 1 14 oz can diced tomatoes with juice
- 1 tablespoon tomato paste
- 1/2 cup water or stock
- 1/4 cup parsley, minced
- Salt and pepper to taste
Instructions
- Heat a large heavy-bottomed pan or Dutch oven over medium-high heat. Add the olive oil, then sauté the onion and bell pepper until soft, about 2–3 minutes.
- Add the garlic or sofrito and cook until fragrant, about 1–2 minutes.
- Reduce heat to medium-low and add the ground beef. Cook, stirring occasionally, until the meat is cooked through, about 5 minutes.
- Raise the heat to medium-high, season with salt and pepper, then add the cumin, oregano and paprika. Stir to combine and toast the spices briefly.
- Add the halved olives and red wine vinegar, stirring to deglaze the pan.
- Stir in the tomato paste, water or stock and the bay leaf.
- Add the diced tomatoes with their juice, stir, cover and simmer on medium heat for 10 minutes.
- Remove the lid and simmer uncovered another 5–10 minutes to reduce the sauce slightly.
- Finish with chopped parsley, adjust seasoning and serve hot.
Nutrition (per serving)
Servings: 5 • Calories: 315 kcal • Protein: 17 g • Fat: 25 g • Carbohydrates: 6 g
Bom apetite! If you try this recipe, enjoy it with rice, beans or pasta and adapt the vegetables and seasonings to your taste.