This savory Filipino Beef Giniling is perfect for chilly weather. It is a comfort food full of hearty vegetables and ground beef. It is simple and delicious, with meaty ground beef cooked in rich tomato sauce to make it taste good.
This is one of my childhood favorites we would make regularly and commonly pair with newly cooked white rice on the table. My six siblings and I were always so excited and enjoyed eating this hearty dish at the dinner table. Thanks to my mom, who showed me and taught me how to cook giniling when I was little.
Why You Will Love This
- It only requires one pan to cook, making it less effort to clean up and make this easy beef giniling ready on the table. In return, your kitchen will be filled with aromas from onion, garlic, and meat, among other flavors!
- This saucy stew is easy to make as the flavors combine with just minimal effort, such as chopping onions, carrots, and potatoes which is very satisfying to me. No worries about making the vegetables perfectly chopped in the same size; some may be chunky, and some will be already soft, which is fine.
- This beef stew is ready in less than 30 minutes. It is quick and easy, and thanks to the ground meat, we can cook it tender and perfect in no time.
- If you love meaty dishes like this, check my recipes for Beef Mechado, Beef Lumpia, and Jollibee Spaghetti for more meaty recipes.
What is Giniling
Giniling means Ground Meat in English. Giniling is the Filipino version of an American chili and Latin American picadillo. We both love these savory dishes in our home. It’s one of the no-fail Filipino dish recipes, yet it is bursting with beautiful Pinoy flavors.
It is cooked until the ground beef is tender, juicy, and full of flavor, using tomato as the flavor and color enhancer. The meat is stewed in fresh tomato and tomato sauce to bring out the tender meat.
This beef giniling is perfectly seasoned and full of aromas from chopped onion and minced garlic. Adding vegetables such as carrots, potatoes, and green peas for more flavor and nutrition.
Many prefer adding raisins or pineapple bits to add sweetness to the concoction. It’s very similar to the Spanish picadillo version, except it has Asian staples like soy sauce and excludes the green olives and capers you find in some Caribbean countries.
- Ground Beef – Or we call it giniling na karne is the main ingredient of the dish. You can use other cuts of meat, such as pork or chicken. I prefer ground beef because of its deep meaty flavor.
- Onion and Garlic – For aroma and flavors. In Filipino Cuisine, these two are tandem and are always present in many Pinoy dishes.
- Tomato Sauce and Fresh Tomatoes– Tomatoes are perfect to make this dish with the red saucy color. Tomatoes are also known as a tenderizer for meats.
- Carrots, Potatoes, and Peas – Carrots and potatoes are most present in meat stews. They are delicious, nutritious, and inexpensive vegetables to add a lot of flavor and texture to this dish.
- Soy Sauce, Salt, and Pepper – Soy sauce, salt, and black pepper as the main seasonings. If you want spicy beef giniling stew, simply add chile powder, jalapeno, or sriracha. Just add more or less depending on your heat and spicy level.
In a skillet over medium heat, saute the onion and garlic until translucent. Add fresh chopped tomatoes and continue to cook until it softens.
Add ground beef, soy sauce, salt, and pepper; break the meat into pieces, stir and let it cook on medium heat until the ground meat is lightly brown.
Pour the tomato sauce with 1/4 cup of water. You can add more water if you want more sauce. Continue to simmer the meat in tomato sauce until it is tender, 20 minutes.
Add potatoes and carrots; cook for an additional 10 minutes or until the veggies are almost soft but not too soft. We want to be cooked, not mushy carrots and potatoes.
Add green peas and stir until well incorporated. Be sure to adjust your seasoning accordingly. Turn off the heat and cover it with a lid. It will continue cooking with heat. After five minutes, it’s ready to serve with rice.
What is the difference between giniling and picadillo
Giniling, also known as ground meat, is a Filipino version of picadillo. In the Philippines, picadillo is a saucy dish traditionally made with ground beef and potatoes, and carrots. Picadillo is a Latin American dish. The word Picar means to mince. Both giniling and picadillo’s main ingredient is ground or minced meat such as beef. Also, both dishes have the same ingredients except giniling has some Asian addition such as soy sauce and fish sauce.
Storage and Reheating
- Storage: To store beef giniling, you need to cool it down completely and transfer the leftover dish into an airtight container. Then store it in the refrigerator for 5-7 days. You can store it in the freezer for up to 4-6 months in a freezer-safe container. Be sure to thaw it overnight in the refrigerator before reheating.
- Reheating – To reheat, transfer it into a saucepan, add a few tablespoons of water to thin the sauce, and season with salt and pepper accordingly. Then, reheat until warm through.
Filipino Beef Giniling Recipe
- 2 tablespoons cooking oil
- 4 cloves garlic minced
- 1 medium yellow onion diced
- 1 cup fresh tomato chopped
- 1 pound ground beef
- 1 cup tomato sauce
- 2 cups golden potatoes diced
- 1 cup carrot diced
- ½ cup green peas fresh or froozen
- 2 tablespoon soy sauce
- ½ teaspoon salt more if needed
- ¼ teaspoon black pepper
- In a skillet over medium heat, saute the onions and garlic until translucent. Add tomatoes and cook for 2 minutes until it soften.
- Add ground beef, soy sauce, salt, and pepper; break the meat into pieces, stir, and let it cook on medium heat until the ground meat turn light brown.
- Pour tomato sauce and let the meat simmer until it is tender for about 20 minutes.
- Add potatoes and carrots; cook for an additional 10 minutes or until the veggies are almost soft but not too soft. We want to be cooked, not mushy carrots and potatoes.
- Add green peas and stir until everything is well incorporated. Be sure to adjust your seasoning accordingly. Turn off the heat and cover it with a lid. It will continue cooking while it is hot. After five minutes, it’s ready to serve.