Bring comfort to the table with this hearty Beef Picadillo Soup! Tangy, savory, and packed with tender beef and veggies —it’s a family favorite ulam that warms both tummy and heart. 💛🍲
There are certain dishes that just take me straight back home, and this Beef Picadillo Soup is one of them. My nanay used to make this a lot when I was younger, and she always cooked it using beef neck. She said it was one of the most flavorful parts of beef because of the nice marbling of fat. She wasn’t wrong—every spoonful was rich, beefy, and comforting. The only catch? You had to wait a little longer for it to soften because beef neck takes its sweet time before it gets tender.
These days, though, I usually just grab what’s readily available in the wet market or grocery. And most of the time, that means beef sirloin. It’s not as fatty as beef neck, but it’s easier to find, cooks faster, and still turns into a really delicious, hearty soup. Perfect for those days when I don’t have the luxury of waiting forever for lunch or dinner to be ready.
Cooking this dish is actually very simple, but what I love most is how it transforms the house into something so warm and cozy. The moment I sauté onions, garlic, and tomatoes in the pot, the kitchen smells instantly homey. It’s that kind of aroma that makes the kids curious and Daddydoodledoo peek in, asking: “Ano ulam?”
This dish is also extra special to me because it has become one of Ykaie’s most favorite ulams. She loves how hearty and flavorful the broth is. And now, Twinkle is starting to love it too — lalo na kapag may extra rice! I guess it’s safe to say that Beef Picadillo Soup has officially become a family favorite.
After browning the beef, I let it simmer until tender, then add the tamarind base for that tangy kick we all love. Potatoes go in next to make the soup heartier, and finally, I season with patis and pepper. For a little excitement, I sometimes drop in siling haba—but that’s optional if you’re not into spicy food.
In the end, you get this bowl of comforting, tangy, beefy goodness that feels like a hug after a long day. You can sip it as soup on its own, or—if you’re like us—pair it with freshly steamed rice for that extra busog factor.
PrintBeef Picadillo Soup
Ingredients
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tomato, quartered
- 2 tbsp canola oil
- 750g beef sirloin, cut into bite size pieces
- 1 packet of instant tamarind soup base
- 2–4 cups water
- 3 medium potatoes, cubed
- 2 pieces finger chili (siling haba)
- 2 tsp patis
- pepper to taste
Instructions
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Heat oil in a pot over medium heat.
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Sauté the onion, garlic, and tomatoes until the onion becomes soft and translucent.
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Add the beef sirloin and cook until nicely browned on all sides.
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Pour in the water and bring to a boil. Lower the heat and let it simmer for 30–45 minutes, or until the beef is tender.
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Stir in the instant tamarind soup base until well combined.
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Add the cubed potatoes and simmer until the potatoes are cooked through.
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Season with patis and pepper to taste. Adjust seasoning as needed.
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Drop in the finger chilies, if desired, and simmer for another 30 seconds.
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Serve hot as a comforting soup, or enjoy with steamed rice.
