In a savory and rich tomato-based stew, Filipino beef giniling is ideal for chilly weather!
Full of hearty vegetables, potatoes, and ground beef, with a spicy kick to keep you warm!
Filipino beef giniling, or ground meat, is delicious with a bowl of rice because this saucy dish is full of flavor from everything cooked in one pan!
This dish can be made with ground beef, pork, or chicken in a perfectly simmered tomato and vegetable stew! The aromas of onion, garlic, and meat, among other flavors, will fill your kitchen!
WHAT IS GINILING?
Giniling is Tagalog for “ground meat.” Giniling is to most Filipinos what chili is to Americans.
It’s one of the simplest Filipino dishes, but it’s packed with delicious Pinoy flavors.
It’s their ultimate comfort food, which they grew up eating on weeknights or with large groups during special occasions.
Giniling, like menudo and asado, is a tomato-based stew that is one of Spain’s legacies to its colonies. In Spanish culture, sautéing onions, garlic, and tomatoes in oil is similar to making sofrito.
KEY INGREDIENTS – FILIPINO BEEF GINILING
The following are some essential and optional ingredients for this recipe:
- With all of the vegetable chunks and tomato sauce, you only need a pound of lean ground beef. As mentioned in the Tips section, try to get at least 96 percent lean because you don’t have to strain the oil and it’s a lot healthier!
- So, I like to use red ruby potatoes in this stew because they hold up better as it simmers and the skin tastes great! Six red ruby potatoes are cleaned and washed, and they add a perfect, hearty flavor to this Filipino giniling recipe.
- Other potatoes can be substituted, but the skin is thin enough that after a thorough cleaning and slicing into wedges or cubes, it pairs beautifully with the meat and vegetables!
- Onion: Dice an entire onion and add it to the pot!
- Garlic: For the best flavor, only 3 cloves are required!
- Habaneros (optional): The spice in this recipe is delicious! One habanero is required for some heat! Certainly, you can modify this recipe to your liking if you prefer something milder. Similarly, red or green bell peppers are an excellent substitute!
- Carrots: The freshness of the carrots in this recipe is fantastic! For a rich vegetable flavor, dice one carrot.
- Peas: Because peas have a distinct flavor, only 12 cup is required. In other words, the peas will cook in the soup’s tangy tomato base and absorb all of the rich flavor!
- Tomato sauce: the foundation of this Filipino giniling recipe! This is so simple to toss in the pot. You can use fresh tomatoes if you prefer, but the simplicity of the tomato sauce makes this stew extremely simple.
- Soy sauce is both salty and tangy! This will darken the sauce slightly and add a wonderful flavor.
- Only a small amount of fish sauce is required to enhance the tangy flavor. As a result, we use Thai Kitchen Gluten Free Premium Fish Sauce to add flavor to this dish! Make sure to only use a small amount!
HOW TO COOK FILIPINO PICADILLO?
- Once you’ve gathered all of the ingredients, it’s a simple matter to make this giniling in one pot.
- Cut all of the vegetables into small pieces. In a pan, heat the oil and sauté the onion until it is soft and translucent. Cook for a few minutes after adding the garlic.
- It’s time to add the ground pork and cook it until it’s no longer pink, stirring and breaking it up with a spatula.
- Combine tomato paste, tomato sauce, black pepper, and soy sauce in a mixing bowl. Cook for 5 minutes after thoroughly mixing.
- Cook for 10 minutes after adding carrots and potatoes and half a cup of water.
- Add in the bell peppers, peas, raisins, sugar (to balance out the tang in the tomatoes), and fish sauce. Combine thoroughly.
- If the mixture becomes too dry, add another half cup of water. Giniling is meant to be a semi-dry dish, not too soupy or too dry.
- Cook until the potatoes and carrots are soft. While the stew is cooking, you can hard boil some eggs in water.
- Serve the giniling with sliced eggs on a bed of rice.
MORE VARIATIONS TO THIS RECIPE
This Filipino beef giniling can be made in a variety of ways. Here’s how it works:
- Ground pork or ground chicken can be used. This popular dish has a plethora of variations! Ground pork or chicken can be used and will taste delicious as it simmers in the sauce in the stew.
- Try this recipe with different bell peppers: In the Ingredients section, we mentioned that red or green bell peppers can be used in place of the habanero for a milder flavor. As a result, try a combination of both, as the colors in this dish will be absolutely mouthwatering!
- A couple teaspoons of sugar are sometimes added to that rich flavor to balance the salt level if you want some sweetness to this Filipino giniling. However, I don’t believe it’s necessary for the measurements given in this recipe. Please let me know if you give it a shot!
- What should I serve with this dish? This is a great hearty dish when it’s cold outside, and pairs of course perfectly with rice! You have everything you need with the vegetables and meat. You can’t go wrong with our Spiced Honey Glazed Carrots Recipe with Pecans for some extra sweet vegetables on the side!
STORING AND USING LEFTOVERS
This ground pork dish keeps well in the fridge and freezer. Store it in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2 months.
Once you’ve made it, it makes excellent leftovers for lunches or even breakfast. Fried eggs are also a great addition to some Asian-style breakfast the next day.
Frequently Asked Questions
Giniling, or ground meat in Filipino, is a tangy stew made with ground pork, beef, or chicken in a flavorful tomato-based sauce simmered with vegetables.
Traditionally, a red bell pepper or even a green bell pepper is used for added spice. Habaneros are our go-to spice because we like our food spicy! Customize this recipe to your liking; for example, bell peppers are a great medium option that will taste great in the stew for something milder!
For the best flavor, keep Filipino beef giniling in the refrigerator for 3-4 days.
Yes, I do have a couple with this dish. Because there are so many vegetables and herbs in this dish, I usually buy my garlic cloves peeled.