Picadinho de Carne (Brazilian Beef Stew)

Picadinho de carne is a low carb Brazilian beef stew made with chunks of beef and vegetables stewed on the stovetop until tender. Learn also how to make it in a pressure cooker and in a slow cooker. It is a cousin of traditional beef stew.

HOW DO YOU PRONOUNCE PICADINHO?

Picadinho ( pronunciation: pee-kah-JEEN-yu) comes from the word “picar” which means “to chop”. The term refers to “chopped meats” or “meat stew” —  traditionally, beef stew. 

WHAT IS PICADINHO MADE WITH?

Picadinho is made with chunks of meat (beef, chicken, or pork) and vegetables stewed together on the stovetop, or alternatively in a pressure cooker or in a slow cooker.

WHEN WAS PICADINHO INVENTED?

Picadinho is a dish with Portuguese influences. Unlike feijoada, there is no record of when picadinho was first created or became popular in Brazil. One thing is for sure: it is more of a national dish (since it is consumed  all over Brazil) rather than a regional or local dish.

Although chicken and pork are the second and third most popular meats used to make the stew, beef is the most traditional choice due to Brazil’s large national inventory of cattle.

TYPES OF PICADINHO

• Picadinho de Carne (beef stew with vegetables)
• Picadinho de Frango (chicken stew with vegetables)
• and Picadinho de Porco (pork stew with vegetables)

INGREDIENTS OF PICADINHO DE CARNE (BRAZILIAN BEEF STEW)

• Olive oil
• Onion
• Garlic
• Beef stew meat
• Seasonings
• Broth
• Tomato paste
• Vegetables (such as potatoes, carrots, peas, butternut squash, etc)
• Herbs such as cilantro or parsley

WHAT CUTS OF MEAT ARE USED IN PICADINHO DE CARNE?

Tough or lean cuts of beef for stew are used to make picadinho de carne. These are more affordable and can become tender when slowly simmered in broth. The most common cuts are chuck or round such as Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast, English Roast, and Pot Roast.

HOW DO YOU MAKE BEEF STEW MEAT TENDER?

There are several ways to help tenderize meats and break down the tough fibers and collagen. Here are a few that apply to homemade beef stew:

• Make sure beef chunks remain out of the fridge for at least 30 minutes before cooking. This helps to ensure even cooking.
• Pound the chunks with a mallet
• Add acids such as wine, tomato paste, vinegar, etc — to weaken the collagen
• Cook the meat low and slow

DO YOU NEED TOMATO PASTE FOR BEEF STEW?

Not necessarily! But tomato paste not only adds depth of flavor, as it is concentrated, but it also helps to tenderize the surface of the meat on account of its acidity. If you wish, you can replace with tomato sauce or diced tomatoes. 

HOW DO YOU ADD FLAVOR TO BEEF STEW RECIPES?

There are several ways to add flavor to stews such as:

• Browning the meat,
• Using a base such as mirepoix or simply sauteing garlic and onion,
• Cooking with broth instead of water,
• Adding acidic ingredients such as tomato paste and wine,
• Using herbs

HOW TO THICKEN A WATERY BEEF STEW?

You may:

1. let the liquid reduce considerably,
2. slowly add a slurry of flour or cornstarch dissolved in water while stirring, or
3. mash or puree a portion of starchy vegetables with the broth.

SHOULD I USE FLOUR OR CORNSTARCH TO THICKEN BEEF STEW?

Either of the starches is effective. Just remember that cornstarch is gluten-free and has twice the thickening power of wheat flour.

DIFFERENCE BETWEEN PICADILLO AND PICADINHO

Picadillo (meaning: “to mince” in Spanish) is a Cuban beef stew made of ground beef, tomatoes, olives, and raisins.

Picadinho (meaning: “to chop” in Portuguese) is a Brazilian beef stew made of chunks of beef and mixed vegetables.

HOW TO MAKE BRAZILIAN BEEF STEW (PICADINHO DE CARNE) — 3 WAYS:

You can make this easy beef stew recipe using identical ingredients but cooking with 3 different methods. The cooking times vary accordingly.

Here we will show you how to cook this picadinho recipe in the slow cooker, pressure cooker, and on the stovetop: 

PRESSURE COOKER PICADINHO

Press the saute function. Once heated, add 1 tablespoon of oil and then cook the onion for about 5-6 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant, stirring now and then (SEE PIC. 1). Transfer to a plate. 

Season beef chunks with salt, pepper, and cumin. Add 2 tablespoons of oil and cook beef for 5-6 minutes or until browned on both sides (SEE PIC. 2). Transfer cooked veggies back to the pressure cooker. 

Stir in tomato paste, broth, carrots, and butternut squash (SEE PIC. 3). Lock lid and cook on high pressure for 15 minutes . Natural release pressure (about 20 minutes) and unlock lid. Stir in vinegar. If desired, you may thicken the sauce. To do this press the saute function, dissolve 1-2 tablespoons of cornstarch in 1/4 cup of water, and then slowly add it to the stew, stirring constantly until the sauce thickens. Serve with chopped cilantro on top.

SLOW COOKER PICADINHO

Season beef chunks with salt, pepper, and cumin. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of oil and cook beef for 5-6 minutes or until browned on both sides. Transfer to the slow cooker along with its pan juices.

In the same skillet, reduce heat to medium, add 1 tablespoon of oil and then cook the onion for about 5-6 minutes, or until softened. Add the garlic and cook for 1 minute or until fragrant, stirring now and then. Transfer to the slow cooker.

Add tomato paste, broth, carrots, and butternut squash. Stir, cover, and cook on high for 2-4 hours, or on low for 8-10 hours. Stir in vinegar. If desired, you may thicken the sauce by dissolving 1-2 tablespoons of cornstarch in 1/4 cup of water and then slowly adding it to the stew, stirring constantly until the sauce thickens. Serve with chopped cilantro on top.

STOVETOP PICADINHO

Season beef chunks with salt, pepper, and cumin. Heat a medium nonstick pot or Dutch oven over medium-high heat. Add 2 tablespoons of oil and cook beef for 5-6 minutes, or until browned on both sides. Transfer beef with its pan juices to a bowl.

In the same pan, reduce heat to medium, add 1 tablespoon of oil and then cook the onion for about 5-6 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant, stirring now and then. Add beef with juices back to the pan.

Stir in tomato paste, broth, carrots, and butternut squash. Let come to a boil over medium-high heat. Then reduce heat to medium-low, cover tightly, and cook for 50-60 minutes or until beef is tender. Stir in vinegar. If desired, you may thicken the sauce by dissolving 1-2 tablespoons of cornstarch in 1/4 cup of water and then slowly adding it to the stew, stirring often until the sauce thickens. Serve with chopped cilantro on top.

For me this is the best beef stew of all! It’s full of flavor, tender, gluten-free, dairy-free, low carb, keto, and paleo.

Depending on the veggies that you use, this Brazilian beef recipe can also be low carb. That is why I didn’t use potatoes, but you can certainly do so if you’d like to.

WHAT TO SERVE WITH PICADINHO A BRASILEIRA

• White rice
• Shoestring potatoes
• Farofa
• Mashed Potatoes
• Mashed Sweet Potatoes
• Pasta or noodles

HOW TO STORE PICADINHO

Store in an airtight container in the fridge for up to 3-4 days. Freeze for up to 4-6 months. Thaw in the fridge and reheat well. 

OTHER BEEF RECIPES:

• Slow Cooker Beef Stroganoff
• Beef Brisket Recipe
• Beef Empanadas
• Carne de Sol
• Cozido
• Picanha
• Beef liver pate recipe
• Pasta Bolognese

PIN & ENJOY!