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A bowl of ground beef picadillo with small pieces of potato and carrot, served with a few cilantro leaves on the side.

Ground Beef picadillo

This Ground Beef Picadillo is a quick, flavorful, and comforting dish that combines tender potatoes, carrots, and savory ground beef in a rich sauce.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Course Picadillo
Cuisine Costa Rican
Servings 8 people

Equipment

  • Dutch oven or big pan
  • 1 spatula
  • 1 Cutting board and knife

Ingredients
  

  • 1 lb ground beef
  • 1 teaspoon achiote paste
  • 1 tablespoon oil
  • 5-6 medium size potatoes
  • 2-3 carrots
  • ½ onion
  • 1-2 celery sticks
  • ¼ bell pepper
  • 3-5 cloves garlic
  • 1 cup marinara sauce
  • 2 cup chicken or beef stock
  • 3-5 unit bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon cumin seeds
  • 2½ teaspoon salt
  • ¼ teaspoon chili powder
  • 1 small bunch cilantro

Instructions
 

  • Place a large pot or Dutch oven over medium heat. Add the ground beef and break it apart with a stiff spatula. Cook until fully browned, about 7–10 minutes, and drain excess liquid if desired. Remove the beef and set aside.
  • In the same pot, add achiote paste and oil. Stir until melted and colored with red. Add potatoes, carrots, garlic, onion, celery, and bell pepper. Cook for about 3–4 minutes, stirring occasionally, until the vegetables start to soften.
  • Pour in the marinara sauce and chicken or beef stock. Stir to combine and cook for 2 minutes.
  • Return the cooked ground beef to the pot. Add bay leaves, dried oregano, black pepper, cumin seeds, salt, and chili powder (optional). Stir gently to mix all the flavors.
  • Cover the pot and cook for about 10 minutes. Remove the lid, stir, cover again, and continue cooking. Repeat this until the picadillo has cooked for approximately 35 minutes, adjusting heat to maintain a gentle simmer. Remove the lid, taste, and adjust seasoning if needed. Continue cooking uncovered for 20–30 minutes until the sauce reduces and thickens.
  • Remove the bay leaves. Add chopped cilantro and stir gently before serving. Serve with warm white rice and freshly made black beans.

Notes

  • You can use ground beef, turkey, chicken, or chorizo.
  • Dice the vegetables into evenly sized small cubes so they cook at the same rate.
  • Keep a gentle simmer; high heat can break down the potatoes and carrots.
  • Adjust chili powder or add chipotle if you like more heat.
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Keyword Costa Rican Basics