Beef Picadillo Soup (Stewed Beef in Tamarind Broth)

4.9 from 14 reviews


  • 500g beef sirloin, cut into bite size pieces
  • ¼ kg unripe tamarind, boiled in 1 cup water and juices squeezed out or
  • a packet of instant tamarind soup base
  • 24 cups water
  • 3 medium potatoes, cubed
  • 1 medium onion, chopped
  • 2 cloved garlic, minced
  • 1 tomato,diced
  • 2 tbsp canola oil
  • 2 pieces finger chili (siling haba)
  • moringa leaves (malunggay,optional)
  • 2 tsp patis
  • pepper to taste


  1. Heat oil in a pot.
  2. Sauté onions, garlic and tomatoes until onions are translucent and tomatoes are wilted.
  3. Add the cubed beef sirloin and cook for a minute.
  4. Pour in water and tamarind juice (or add the tamarind soup base).
  5. Bring to a boil then lower down the heat to a simmer.
  6. Simmer for about 30 minutes until the beef becomes tender.
  7. Add the potatoes and stir. Simmer until the potatoes are done.
  8. Add patis and pepper. Taste and season as desired.
  9. Add finger chili and moringa leaves, if you have.
  10. Simmer for 30 seconds.
  11. Serve hot as soup or with steamed rice.