Home > Recipes > Brazilian Recipes

Picadinho de Carne (Brazilian Beef Stew)

By Valentina Dimitrova | Updated on October 22, 2026
Jump to Recipe ↓

Tender beef chunks make Picadinho de Carne a delicious Brazilian stew with carrots, butternut squash, garlic, and onions simmered together in a rich, savory beef broth.

Overhead view of beef stew with carrots, peas, tomatoes, and cilantro in a bowl.

Brazilian picadinho combines beef and vegetables in a savory broth with tomato paste, cumin, and red wine vinegar. Unlike many beef stews, picadinho de carne uses butternut squash instead of potatoes in this recipe, with stovetop, slow cooker, and pressure cooker options. Serve it with white rice, Brazilian farofa, or mashed sweet potatoes. For another traditional Brazilian dish, try feijoada.

Quick Look: Picadinho

  • ⏱️ Prep Time: 10 minutes
  • 🔥 Cook Time: 1 hour 15 minutes
  • ⏲️ Total Time: 1 hour 25 minutes
  • 🍽️ Servings: 6
  • 🥩 Flavor Profile: Savory beef, garlic, cumin, and tomato, balanced with red wine vinegar
  • 🍲 Texture: Tender beef chunks and vegetables in a savory broth, with optional thickening
  • 👌 Difficulty: Easy
  • 🍽️ Best For: Family dinners and make-ahead meals
  • 🍳 Cooking Method: Stovetop, slow cooker, or pressure cooker
  • 🥕 Key Ingredients: Beef stew meat, carrots, butternut squash, beef broth, tomato paste, onion, and garlic
  • Why This Recipe Works: Tender beef and vegetables give the stew a rich texture, and browned beef, garlic, and tomato paste deepen the savory broth. Balance the natural sweetness of carrots and butternut squash with the acidity of red wine vinegar for a well-rounded flavor.

SUMMARIZE & SAVE THIS CONTENT ON

ChatGPT
Google AI
Perplexity
Grok
Add As a Trusted Google Source
Jump to:

What Is Picadinho?

Picadinho is a traditional Brazilian dish made with small pieces of meat cooked with vegetables, seasonings, and a savory sauce. Its name comes from the Portuguese word picado, meaning “chopped,” which comes from the verb picar, meaning “to chop.” Beef is a popular choice, but chicken picadinho (picadinho de frango) and pork picadinho (picadinho de porco) are also common variations.

Picadinho de carne uses small beef chunks rather than ground beef. The dish has Portuguese influences, but ingredients and serving styles vary across Brazil. In Rio de Janeiro, picadinho carioca often comes with rice, beans, farofa, and a fried egg.

Although the names sound similar, Brazilian picadinho and Cuban picadillo are different dishes. Cuban picadillo typically uses ground beef cooked with tomatoes, olives, and sometimes raisins. You can also find Portuguese-style picadinho, particularly in Madeira, with small beef pieces fried with garlic and commonly served with potatoes.

Chef's Notes from Valentina

  • For my picadinho recipe, I prefer beef stew meat, especially chuck, because it becomes tender when simmered in broth. Round also works, although it contains less fat.
  • I chose carrots and butternut squash instead of potatoes to keep the stew lower in carbs. The squash adds natural sweetness and softens in the broth, but potatoes work if you prefer them.
  • You can make Picadinho on the stovetop, in a slow cooker, or in a pressure cooker using the same ingredients. The cooking times differ, but each method gives you tender beef and vegetables in a savory broth.
  • Serve picadinho de carne with white rice and shoestring potatoes for a traditional Brazilian-style meal. Pan-fried collard greens (Couve a Mineira) also pair well with the stew and add a garlicky vegetable side.

Ingredients

Raw beef chunks surrounded by carrots, cubed squash, onion, garlic, cilantro, and tomato paste.
  • Beef stew meat – 2 ½ pounds. Chuck works especially well for beef picadinho because it becomes tender and juicy after simmering. Round is another option, but it is leaner and can become dry if overcooked.
  • Beef broth – 3 cups. Gives the stew a rich, meaty flavor and keeps the beef moist as it cooks. Low-sodium beef broth works if you prefer more control over the salt.
  • Butternut squash – 10 ounces. Adds a slightly nutty sweetness and softens into tender, creamy pieces. Potatoes make a good substitute, although they change the texture and carbohydrate content.
  • Baby carrots – 1 cup. Their mild sweetness complements the beef, and they become tender without falling apart as quickly as softer vegetables. Regular carrots cut into similar-sized pieces work too.
  • Tomato paste – 1 tablespoon. Gives the broth a deeper, slightly tangy tomato flavor without making the stew taste like tomato sauce.
  • Cumin – 1 teaspoon. Adds a warm, earthy flavor that pairs well with the beef, garlic, and tomato paste.
  • Red wine vinegar – 2 tablespoons. Its mild acidity balances the savory beef and the natural sweetness of the carrots and butternut squash.
  • Olive oil – 3 tablespoons. Helps brown the beef and sauté the onion and garlic. Avocado oil works as a substitute.
  • Salt – 2 teaspoons. Brings out the beef's savory taste and the vegetables' natural sweetness.
  • Fresh cilantro – ¼ cup, chopped. Adds a fresh, slightly citrusy taste that contrasts with the savory stew. Parsley works if you prefer a milder herbal flavor.

Substitutions And Additions

Picadinho com Abóbora (Beef Stew with Pumpkin): Swap the butternut squash for pumpkin for a slightly different sweetness and tender texture. Cut the pumpkin into similar-sized pieces and cook until tender.

Picadinho de Boteco (Brazilian Bar-Style Beef Stew): Serve your picadinho de carne with white rice, black beans, farofa, and a fried egg for a Brazilian bar-style meal. The egg adds richness, and the farofa gives the dish a little crunch.

Picadinho Paulista (São Paulo-Style Beef Stew): Pair the beef stew with fried bananas, white rice, and a fried egg for a São Paulo-inspired meal. The bananas add sweetness that complements the savory beef.

Picadinho na Cerveja (Beer-Braised Beef): Replace 1 cup of beef broth with brown ale for a deeper, slightly malty flavor. Let the beer simmer briefly after cooking the onion and garlic, then add the remaining broth and vegetables.

Picadinho with Tomatoes and Bell Peppers: Add diced bell peppers with the onion and replace some of the tomato paste with chopped tomatoes. The peppers add mild sweetness, and the tomatoes give the broth a fresher taste.

How to Make Picadinho

Stovetop Picadinho

  1. Season the beef: Season 2 ½ pounds of beef stew meat with 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon cumin.
  2. Brown the beef: Heat a medium nonstick pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and brown the beef for 5–6 minutes, turning the pieces to brown both sides. Transfer the beef and its pan juices to a bowl.
  3. Cook the onion and garlic: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Cook the chopped onion for 5–6 minutes until softened. Add the minced garlic and cook for another minute until fragrant, stirring occasionally. Return the beef and its juices to the pot.
  4. Simmer the stew: Stir in 1 tablespoon tomato paste, 3 cups beef broth, 1 cup baby carrots, and 10 ounces butternut squash. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover tightly and simmer for 50–60 minutes until the beef is tender. Stir in 2 tablespoons red wine vinegar.
    Note: For a thicker sauce, make a cornstarch slurry by dissolving 1–2 tablespoons cornstarch in ¼ cup water. Slowly add the slurry to the stew, stirring constantly until the sauce thickens.
  5. Garnish and serve: Sprinkle ¼ cup chopped fresh cilantro or parsley over the stew before serving.

Slow Cooker Picadinho

  1. Season the beef: Season 2 ½ pounds of beef stew meat with 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon cumin.
  2. Brown the beef: Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and brown the beef for 5–6 minutes, turning the pieces to brown both sides. Transfer the beef and its pan juices to the slow cooker.
  3. Cook the onion and garlic: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Cook the chopped onion for 5–6 minutes until softened. Add the minced garlic and cook for another minute until fragrant, stirring occasionally. Transfer the onion and garlic to the slow cooker.
  4. Slow-cook the stew: Add 1 tablespoon tomato paste, 3 cups beef broth, 1 cup baby carrots, and 10 ounces butternut squash. Stir, cover, and cook on HIGH for 2–4 hours or LOW for 8–10 hours until the beef is tender. Stir in 2 tablespoons red wine vinegar.
    Note: For a thicker sauce, make a cornstarch slurry by dissolving 1–2 tablespoons cornstarch in ¼ cup water. Slowly add the slurry to the stew, stirring constantly. Cover and allow additional heating time if needed until the sauce thickens.
  5. Garnish and serve: Top with ¼ cup chopped fresh cilantro or parsley before serving.
Chopped onions sautéing, beef browning, and beef simmering with vegetables in a pressure cooker.

Pressure Cooker Picadinho

  1. Cook the onion and garlic: Select the Sauté function on the pressure cooker. Once heated, add 1 tablespoon olive oil and cook the chopped onion for 5–6 minutes until softened. Add the minced garlic and cook for another minute until fragrant, stirring occasionally. Transfer the onion and garlic to a plate. PIC. 1
  2. Season the beef: Season 2 ½ pounds of beef stew meat with 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon cumin.
  3. Brown the beef: Add the remaining 2 tablespoons olive oil to the pressure cooker and brown the beef for 5–6 minutes, turning the pieces to brown both sides. Return the onion and garlic to the pressure cooker. PIC. 2
  4. Pressure-cook the stew: Stir in 1 tablespoon tomato paste, 3 cups beef broth, 1 cup baby carrots, and 10 ounces butternut squash. Press Cancel to turn off the Sauté function before switching to pressure cooking. Secure and lock the lid, set the valve to Sealing, and cook on HIGH pressure for 15 minutes. Allow the pressure to release naturally for approximately 20 minutes, then open the lid once all pressure has been released. Stir in 2 tablespoons red wine vinegar. PIC. 3
    Note: For a thicker sauce, select the Sauté function and make a cornstarch slurry by dissolving 1–2 tablespoons cornstarch in ¼ cup water. Slowly add the slurry to the stew, stirring constantly until the sauce thickens.
  5. Garnish and serve: Sprinkle ¼ cup chopped fresh cilantro or parsley over the stew before serving.
Picadinho with beef chunks, carrots, peas, tomatoes, and cilantro in a bowl with a gold spoon.

Expert Tips for Picadinho de Carne

  • Choose beef with some marbling. Look for chuck with thin streaks of fat throughout the meat. Its fat and connective tissue contribute to a tender texture and richer flavor after simmering.
  • Dry the beef before browning. Pat the pieces with paper towels to remove surface moisture. Dry beef browns more easily and develops a better crust instead of steaming in the pot.
  • Keep the browned bits in the pot. Avoid wiping out the pot after searing the beef. When you add the broth, scrape up the browned bits to give the stew a deeper savory flavor.
  • Cut the squash into larger chunks. Butternut squash can soften considerably during the long cooking time, especially in the slow cooker. Larger pieces are more likely to hold their shape instead of breaking apart.
  • Taste before adding more salt. Check the seasoning after stirring in the red wine vinegar. Beef broth already contains sodium, and some liquid may evaporate during stovetop cooking, which can concentrate the saltiness.

FAQs About Picadinho

Can I make picadinho without tomato paste?

Yes. Replace the tablespoon of tomato paste with 2–3 tablespoons of tomato sauce or a small amount of finely chopped tomatoes. The stew will have a lighter tomato flavor, and you may need to reduce the broth slightly if the sauce becomes too thin.

How can I make the beef more tender?

Choose a cut such as chuck, which becomes tender as its connective tissue softens during cooking. Keep the stew at a gentle simmer rather than a rapid boil, which can make the beef tough and dry. If the meat is still chewy, allow more cooking time until it pulls apart easily with a fork.

Can I use frozen beef for this picadinho recipe?

Yes, but thaw the beef completely in the refrigerator before following this recipe. Thawed beef is easier to cut into even pieces and browns more evenly, which gives the stew a better savory flavor.

What other vegetables can I add to picadinho?

Try green beans, peas, mushrooms, celery, or bell peppers for different flavors and textures. Cook celery and bell peppers with the onion, and add green beans or peas toward the end to prevent overcooking. Mushrooms also pair well with the beef broth and add a savory taste.

What to Serve with Picadinho

  • Rice and Beans: Serve Brazilian picadinho over steamed white rice with Brazilian black beans on the side for a classic combination of savory beef, fluffy rice, and creamy beans.
  • Brazilian Sides: Pair the stew with Brazilian farofa, a fried egg, or fried bananas for a mix of crunchy, rich, and sweet flavors.
  • Potatoes: Serve crispy shoestring potatoes, mashed potatoes, or mashed sweet potatoes alongside the tender beef and savory broth.
  • Pasta and Noodles: Spoon the stew over egg noodles or plain pasta for another way to enjoy the beef and sauce.

More Beef Recipes to Try

Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.

Picadinho de Carne with beef, carrots, peas, tomatoes, and cilantro in a bowl.
Print This Recipe SAVE Pin
5 from 5 votes

Picadinho de Carne (Brazilian Beef Stew)

Tender beef chunks make Picadinho de Carne a delicious Brazilian stew with carrots, butternut squash, garlic, and onions simmered together in a rich, savory beef broth.
Course:Main Course
Cuisine:Brazilian
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories379.3 kcal
Author Valentina Dimitrova
Cost $ 1.00 per person

Equipment

  • pot
  • slow cooker
  • pressure cooker

Ingredients

  • 2.5 lbs beef stew meat
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 3 tablespoons olive oil
  • 1 yellow onion
  • 4 garlic cloves – minced
  • 1 tablespoon tomato paste
  • 3 cups beef broth
  • 1 cup baby carrots
  • 10 oz butternut squash
  • 2 tablespoons red wine vinegar
  • ¼ cup cilantro or parsley – chopped
US Customary - Metric

Instructions

Stovetop Picadinho

  • Season the beef: Season 2 ½ pounds of beef stew meat with 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon cumin.
  • Brown the beef: Heat a medium nonstick pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and brown the beef for 5–6 minutes, turning the pieces to brown both sides. Transfer the beef and its pan juices to a bowl.
  • Cook the onion and garlic: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Cook the chopped onion for 5–6 minutes until softened. Add the minced garlic and cook for another minute until fragrant, stirring occasionally. Return the beef and its juices to the pot.
  • Simmer the stew: Stir in 1 tablespoon tomato paste, 3 cups beef broth, 1 cup baby carrots, and 10 ounces butternut squash. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover tightly and simmer for 50–60 minutes until the beef is tender. Stir in 2 tablespoons red wine vinegar.
    Note: For a thicker sauce, make a cornstarch slurry by dissolving 1–2 tablespoons cornstarch in ¼ cup water. Slowly add the slurry to the stew, stirring constantly until the sauce thickens.
  • Garnish and serve: Sprinkle ¼ cup chopped fresh cilantro or parsley over the stew before serving.

Slow Cooker Picadinho

  • Season the beef: Season 2 ½ pounds of beef stew meat with 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon cumin.
  • Brown the beef: Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and brown the beef for 5–6 minutes, turning the pieces to brown both sides. Transfer the beef and its pan juices to the slow cooker.
  • Cook the onion and garlic: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Cook the chopped onion for 5–6 minutes until softened. Add the minced garlic and cook for another minute until fragrant, stirring occasionally. Transfer the onion and garlic to the slow cooker.
  • Slow-cook the stew: Add 1 tablespoon tomato paste, 3 cups beef broth, 1 cup baby carrots, and 10 ounces butternut squash. Stir, cover, and cook on HIGH for 2–4 hours or LOW for 8–10 hours until the beef is tender. Stir in 2 tablespoons red wine vinegar.
    Note: For a thicker sauce, make a cornstarch slurry by dissolving 1–2 tablespoons cornstarch in ¼ cup water. Slowly add the slurry to the stew, stirring constantly. Cover and allow additional heating time if needed until the sauce thickens.
  • Garnish and serve: Top with ¼ cup chopped fresh cilantro or parsley before serving.

Pressure Cooker Picadinho

  • Cook the onion and garlic: Select the Sauté function on the pressure cooker. Once heated, add 1 tablespoon olive oil and cook the chopped onion for 5–6 minutes until softened. Add the minced garlic and cook for another minute until fragrant, stirring occasionally. Transfer the onion and garlic to a plate.
  • Season the beef: Season 2 ½ pounds of beef stew meat with 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon cumin.
  • Brown the beef: Add the remaining 2 tablespoons olive oil to the pressure cooker and brown the beef for 5–6 minutes, turning the pieces to brown both sides. Return the onion and garlic to the pressure cooker.
  • Pressure-cook the stew: Stir in 1 tablespoon tomato paste, 3 cups beef broth, 1 cup baby carrots, and 10 ounces butternut squash. Press Cancel to turn off the Sauté function before switching to pressure cooking. Secure and lock the lid, set the valve to Sealing, and cook on HIGH pressure for 15 minutes. Allow the pressure to release naturally for approximately 20 minutes, then open the lid once all pressure has been released. Stir in 2 tablespoons red wine vinegar.
    Note: For a thicker sauce, select the Sauté function and make a cornstarch slurry by dissolving 1–2 tablespoons cornstarch in ¼ cup water. Slowly add the slurry to the stew, stirring constantly until the sauce thickens.
  • Garnish and serve: Sprinkle ¼ cup chopped fresh cilantro or parsley over the stew before serving.

Recipe Notes

Storage and Reheating

Refrigerate: Store leftover beef picadinho in an airtight container in the refrigerator for 3–4 days. Refrigerate within two hours of cooking, and use shallow containers to help the stew cool faster.
Freezer: Freeze the stew in individual portions or airtight, freezer-safe containers for up to 2–3 months for the best flavor and texture. Leave a little space in each container for the liquid to expand.
Thawing: Thaw frozen picadinho overnight in the refrigerator. Larger portions may need additional time to thaw completely.
Reheating: Warm the stew in a saucepan over medium heat or in the microwave until it reaches 165°F (74°C) throughout. Stir occasionally for even heating, and add a splash of beef broth if the sauce becomes too thick.

Nutrition

Calories: 379.3kcal | Carbohydrates: 10.6g | Protein: 44.5g | Fat: 16.8g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 9.2g | Cholesterol: 117.2mg | Sodium: 1369.5mg | Potassium: 1004mg | Fiber: 2.2g | Sugar: 3.2g | Vitamin A: 8056.7IU | Vitamin C: 13.3mg | Calcium: 87.3mg | Iron: 5.1mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

Did you make this recipe?

Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.
5 from 5 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




 

11 Comments

  1. Great recipe, but did anyone else notice what looks like peas and tomatoes in the picture? Neither are on the ingredient list...

    Reply

    1. Hi MM! I am glad you enjoyed my picadinho recipe. If you look at my post (not just the recipe card), I suggested under INGREDIENTS the following: "Vegetables (such as potatoes, carrots, peas, butternut squash, etc)" This means that the veggies that I put in my picadinho recipe can be easily replaced by those suggested vegetables or you can add more than what I asked in the recipe. In my recipe I tried to reduce the amount of carbs as much as I could. In the picture those veggies were added for color and also to say to the readers they can add other veggies according to their preference. The recipe is great as it is or with added veggies. Youc an use whatever you have at home in your pantry or freezer.

      Reply

  2. I made it, and like the taste of it, but the meat got very hard and dry... My kids are the worst eaters ever. I had to throw it away 🙁

    Reply

    1. Hi, Kristen! Yes, you can make this stew in the crock pot. But you have to adjust the cooking time for the crock pot. Enjoy!

      Reply

  6. How hearty and warming - perfect for the cooler temperatures that Autumn is bringing into Melbourne. Lovely to find your blog today!

    Reply

    1. Thanks a lot, Yasmeen! Your visit and comment brought me happiness. Middle-Eastern Cuisine is one of my favs. I'll have to try many of your mouth-watering recipes, especially the Moussaka, which is so hard to find a good recipe. Your pumpkin soup looks divine! Please, let's keep in touch. A new segment of my blog will debut soon and I'll need to consult you once about Middle-Eastern Food, if you don't mind of course. You'll understand when this segment is published. Have a wonderful day!

      Reply