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    Home > Brazilian Recipes > Picadinho de Carne (Brazilian Beef Stew)

    January 23, 2020

    Picadinho de Carne (Brazilian Beef Stew)

    Gluten FreeDairy FreeLow CarbPaleoKeto

    Jump to Recipe ↓ Print Recipe

    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.

    half bowl of picadinho de carne

    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

    picadinho ingredients

    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:

    3 photo collage showing step-by-step how to make picadinho, low carb Brazilian beef stew in the pressure cooker

    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.

    Curious about how does a pressure cooker work? Get our cooking time charts!

    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.

    close up image of picadinho in the slow cooker

    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.

    a bowl of picadinho de carne with a spoon on the side

    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! 

    A bowl of Brazilian beef stew or picadinho with red tomatoes, green peas and cilantro, and orange carrots
    Print Pin
    5 from 1 vote

    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 in a pressure cooker and in a slow cooker.  It is a cousin of traditional beef stew.! So yummy!
    Course:Main Course
    Cuisine:Brazilian
    Keywords:Brazilian beef recipes, Brazilian beef stew, homemade beef stew, picadinho, picadinho a brasileira, picadinho de carne, picadinho recipe
    Prep Time 10 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 25 minutes
    Servings 6
    Calories379 kcal
    Author Denise Browning
    Cost $ 1.00 per person

    Equipment

    • pot
    • slow cooker
    • pressure cooker

    Ingredients

    • 2.5 lbs beef stew meat
    • 2 tsp salt
    • 1 tsp pepper
    • 1 tsp cumin
    • 3 tbsp olive oil
    • 1 yellow onion chopped
    • 4 garlic cloves minced
    • 1 tbsp tomato paste
    • 3 cups beef broth
    • 1 cup baby carrots
    • 10 oz butternut squash
    • 2 tbsp red wine vinegar
    • 1/4 cup cilantro chopped (or parsley)

    Instructions

    • STOVETOP PICADINHO
      1) 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.
      2) 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 occasionally. Add beef with juices back to the pan.
      3) 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 constantly until the sauce thickens. Serve with chopped cilantro on top.
      4) For me this is the best beef stew of all! It's full of flavor, tender, and gluten-free. 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.


    • SLOW COOKER PICADINHO
      1) 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.
      2) 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 occasionally. Transfer to the slow cooker.
      3) 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.
    • PRESSURE COOKER PICADINHO
      1) Season beef chunks with salt, pepper, and cumin. Press the saute function. Once heated, add 2 tablespoons of oil and cook beef for 5-6 minutes or until browned on both sides. Transfer to a plate.
      2) 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 occasionally. Add beef back to the pressure cooker. Cancel saute.
      3) Stir in tomato paste, broth, carrots, and butternut squash. 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.

    Recipe Notes

    • NET CARBS: 9 g
    • WW FREESTYLE SMART POINTS: 9
    • 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. 

    Nutrition

    Calories: 379kcal | Carbohydrates: 11g | Protein: 45g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 1370mg | Potassium: 994mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8050IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 5mg
    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

    Filed Under: Brazilian Recipes, Easy And Delish, Easy Dairy-Free Recipes, Easy Gluten-Free Recipes, Easy Keto Recipes, Easy One Pot Meals, Easy Pressure Cooker Recipes, Easy Slow Cooker Recipes Tagged With: Beef, low carb, paleo, Stew, Vegetables

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    Reader Interactions

    Comments

    1. Yasmeen @ Wandering Spice says

      April 12, 2012 at 12:09 pm

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

      Reply
      • Denise Browning says

        April 12, 2012 at 12:50 pm

        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
    2. Kristen says

      October 30, 2017 at 6:28 pm

      Can you make this in the crock pot?

      Reply
      • Denise Browning says

        October 31, 2017 at 9:57 am

        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
    3. 2pots2cook says

      January 26, 2020 at 6:21 am

      5 stars
      Absolutely sharing and pinning and everything 🙂 ; amazing dinner, dear Denise 🙂

      Reply
      • Denise Browning says

        January 26, 2020 at 10:23 pm

        Thank you! This picadinho is a family recipe that has been enjoyed since my childhood in Brazil.

        Reply
    4. Heidi | The Frugal Girls says

      January 28, 2020 at 12:07 pm

      This stew looks absolutely delicious, Denise! Thanks so much for sharing this recipe!

      Reply
      • Denise Browning says

        January 30, 2020 at 10:09 pm

        The pleasure is always mine Heidi! This is one of my favorite homey dishes.

        Reply
    5. Cristina says

      February 04, 2020 at 8:34 pm

      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

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