Kare Kare | Filipino beef & peanut stew is a luscious stew traditionally made with oxtails and/or tripe but it can be made with any cut of beef or your preferred protein. The addition of peanut butter to the stew creates a delicious creamy sauce that coats the meat and vegetables perfectly. This slow cooked dish is packed with tender yet crisp green beans, supple eggplant, and wilted baby bok choy. Typically it includes the heart of a banana blossom – if you can find that at a local Asian market you may have to remove the outer leaves then cut it into small pieces and add it when you add the eggplant.
This should definitely be served with steamed rice – traditionally white but brown rice would also be great with this. And salted shrimp paste or bagoong on the side. The shrimp paste is used to enhance the flavor and adds an amazing salty note to each bite of the stew. It can be used straight from the jar or it can be sautéed lightly before use. Or you can pop it in the microwave for about 30 seconds. You may think it strange as it is usually bright pink and has a pungent aroma but trust me it is a must for this dish. You should be able to find it at your local Asian market or online.
You can watch my YouTube video making Kare Kare here.
Kare Kare
Equipment
- 1 large pot
- 1 colander or strainer
- Measuring cups
Ingredients
- 2-3 pounds oxtails, beef tripe, or stew meat any combination or whichever you prefer
- 4 cups beef stock
- 1 cup anatto water dissolved powder or seeds soaked in water
- 1/2 cup creamy peanut butter
- 1 cup crushed peanuts
- 2-3 tbsp vegetable oil
- 1 medium yellow onion
- 5-8 cloves garlic
- 1 medium eggplant
- 10 ounces green beans long beans if available
- 4-6 pieces baby bok choy
- bagoong – salted shrimp paste for serving
Instructions
- if using, blanch the tripe to clean any residual chlorine from the bleaching process. Place the tripe in a large pot and cover with water and a couple teaspoons of salt. Boil for about 10 minutes, strain and rinse well under cold water.
- Cut the tripe into strips about 1 inch wide by 2-3 inches long and set aside.
- Prep the vegetables – cut the eggplant into bite size pieces, the green beans into about 2 inch pieces, and the baby bok choy in half or quarters depending on size.
- If using oxtails sear them in a pot on all sides and set aside.
- Sauté the onions on vegetable oil for 2-3 minutes to soften slightly.
- Add the garlic and sauté until fragrant.
- If using stew meat or other cuts of beef add them now and cook to get some color. if using oxtails add them back in to the pot with the onion and garlic.
- Once the beef is browned add in the stock and bring that to a boil. Reduce it to a simmer and cook covered for 1.5-2 hours (3 if using oxtails) until the beef is tender.
- Add in the anatto water, peanut butter, and crushed peanuts stirring to melt the peanut butter into the sauce. Taste and add salt and pepper if needed.
- Once that is well combined add the eggplant and cook for 5-7 minutes stirring occasionally.
- Next add the green beans and allow them to cook for 3-5 minutes.
- Turn off the heat and add the bok choy on top. Cover with the lid and allow it to steam for about 5 minutes to wilt the leaves. The green beans and centers of the bok choy should still have a little crisp.
- Serve with shrimp paste and steamed rice on the side.
