Beef with almond picada

Beef with almond picada is a rich and hearty stew featuring tender beef, crispy bacon, and a flavorful sauce accented by a crunchy almond and parsley mixture. Perfect for family gatherings, this dish combines savory and nutty flavors for a comforting meal.

27 Nov 2025
Cook time 440 min
Prep time 25 min

Ingredients:

2 tbsp olive oil
3 lb beef
5 bacon strips
2 onions
2 garlic cloves
1 tbsp paprika
1 cup red wine
2 cups beef broth
2 cups pasta sauce
2 bay leafs
1 tbsp dried oregano
1/2 cup almonds
1/2 cup fresh parsley

Beef with almond picada is a delicious and aromatic dish combining tender beef, savory bacon, and a rich, flavorful sauce enhanced with the unique texture and flavor of almond picada. This recipe is perfect for a hearty family meal or a special dinner. The combination of almonds and fresh parsley in the picada adds a delightful crunch and fresh finish to the dish.

Instructions:

1. Prepare the Ingredients:
- Cut the beef into bite-sized chunks.
- Chop the bacon into small pieces.
- Finely chop the onions.
- Mince the garlic.
- Toast the almonds in a dry skillet over medium heat until golden, then roughly chop them.
- Chop the fresh parsley.

2. Brown the Beef:
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
- Add the beef chunks in batches to the pot, ensuring not to overcrowd the pan. Brown the beef on all sides, about 5-7 minutes per batch. Remove the browned beef and set aside.

3. Cook the Bacon and Vegetables:
- In the same pot, add the remaining 1 tablespoon of olive oil.
- Add the chopped bacon and cook until crispy, about 5 minutes.
- Add the onions and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute.

4. Build the Flavor:
- Stir in the paprika, cooking for another minute until fragrant.
- Pour in the red wine and scrape up any bits stuck to the bottom of the pot. Allow it to simmer for about 5 minutes until it reduces by about half.

5. Combine and Simmer:
- Return the browned beef to the pot.
- Add the beef broth, pasta sauce, bay leaves, and dried oregano. Stir to combine.
- Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let it simmer gently for about 2 hours, or until the beef is tender.

6. Prepare the Picada:
- In a small bowl, combine the toasted almonds and chopped fresh parsley.

7. Finish the Dish:
- Once the beef is tender, taste and adjust seasoning with salt and pepper as needed.
- Stir in the almond and parsley mix (the picada) just before serving to add a touch of texture and fresh flavor.

8. Serve:
- Serve the beef stew hot, garnished with additional fresh parsley if desired. It pairs well with crusty bread, rice, or mashed potatoes. Enjoy!

Your Beef with almond picada is now ready to be enjoyed. The tender beef, complemented by a rich sauce and finished with the unique almond picada, creates an unforgettable experience. Serve this dish with a side of your favorite vegetables or a fresh salad to balance the flavors. Enjoy the fruits of your culinary efforts and impress your friends and family with this delightful recipe.

Beef with almond picada FAQ:

How long does it take to cook the beef until tender?

After browning the beef, you should simmer it gently for about 2 hours. This allows the beef to become tender and absorb the flavors of the sauce.

What should I do if my beef is tough after cooking?

If the beef remains tough after 2 hours, you can continue simmering it for an additional 30 minutes to 1 hour. Ensure it is covered, and check occasionally to avoid drying it out.

Can I substitute the red wine in this recipe?

Yes, you can substitute the red wine with an equal amount of beef broth or a non-alcoholic red wine alternative for a similar depth of flavor.

How should I store leftovers of Beef with Almond Picada?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave, adding a little water or broth to maintain moisture.

What size pot or Dutch oven is best for this recipe?

A large pot or Dutch oven with a capacity of at least 5-6 quarts is ideal. This size will accommodate the beef and sauce without overflowing during cooking.

Cooking Tips:

- Pat the beef dry before cooking to ensure a good sear, which enhances the flavor of the meat.

- Cook the bacon strips until they are crispy to add a deeper smoky flavor to the dish.

- Deglaze the pan with red wine after searing the beef to capture all the flavors from the bottom of the pan.

- Simmer the beef slowly in the sauce to ensure it becomes tender and absorbs all the flavors.

- Use a food processor to finely chop the almonds and parsley for the picada, ensuring a consistent texture.

- Add the picada towards the end of the cooking process to preserve its fresh flavor and crunchy texture.

- Season the dish gradually, tasting frequently, to avoid over-salting, especially since the bacon and broth already contain salt.

Nutrition Facts

6 Servings
Calories 940kcal
Protein 80g
Carbohydrates 18g
Fiber 6g
Sugar 8g
Fat 60g

Beef with almond picada