Slow Cooker Filipino Picadillo Soup

Slow Cooker Filipino Picadillo Soup

Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes
Servings 4
Author CASA Veneracion


  • 600 grams beef brisket in one piece (or other stew cut)
  • soup bones
  • 2 tablespoons cooking oil
  • 1 tablespoon minced garlic
  • 1/2 cup chopped onion
  • 2 cups chopped tomatoes
  • 1 bay leaf
  • patis (fish sauce)
  • 1 and 1/2 cups cubed carrots
  • 1 and 1/2 cups cubed chayote
  • 1 and 1/2 cups cubed potatoes
  • sliced scallions to garnish


  • Place the brisket and soup bones in a large pot. Cover with water. Boil vigorously for 10 minutes. Drain and rinse the meat and bones. Discard the liquid.
  • Place the rinsed beef and bones in the slow cooker pot. Cover with water and cook on LOW for six hours. Without turning the slow cooker off, scoop out the meat and set aside to cool slightly. Discard the bones.
  • Heat the cooking oil in a saute pan. Saute the garlic, chopped onion, tomatoes and bay leaf. Season with patis and pepper. Pour into the broth in the slow cooker. Taste the broth and add more patis, as needed.
  • Cut the beef into one-inch cubes. Add to the broth along with the cubed vegetables. Cover the slow cooker and turn on HIGH. Cook the picadillo soup for another two hours or until the beef is ultra tender and the vegetables are done.
  • Taste the broth one last time and adjust the seasonings, as needed.
  • Sprinkle the slow cooker Filipino picadillo soup with scallions before serving.


Why did I not simply cut the beef at the beginning before it first went into the slow cooker with the bones?
Because, from experience, it takes at least six hours in the slow cooker to strip bones off their flavor to make good broth. Had the beef been cut ahead, the meat would be dry and stringy after six hours.