Beef Kare-Kare Recipe (Classic Filipino Peanut Stew)

Beef Kare-Kare is a famous Filipino stew known for its rich peanut sauce, tender beef, and fresh vegetables. Traditionally served with bagoong (fermented shrimp paste), this dish is a staple during fiestas, holidays, and special family gatherings.

Ingredients:

• 1 kilo beef shank or beef tripe (cut into serving pieces)
• 1/2 kilo beef short ribs (optional)
• 1 bunch pechay (bok choy)
• 1 bunch string beans (sitaw), cut into 2-inch pieces
• 1 medium eggplant, sliced
• 1 banana blossom (optional), sliced
• 1 cup ground roasted peanuts or 1 cup peanut butter (unsweetened)
• 2 tablespoons annatto powder (atsuete) dissolved in 1/4 cup water
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons cooking oil
• 4–5 cups beef broth (from boiling beef)
• 2 tablespoons toasted rice flour (for thickening)
• Salt and pepper to taste
• Bagoong (shrimp paste) for serving

Instructions:

1. In a large pot, boil beef shank (and short ribs if using) in water until tender (about 1.5–2 hours). Reserve the broth.
2. In another pot, heat oil and sauté garlic and onion until fragrant.
3. Add annatto water and pour in 4–5 cups of reserved beef broth. Bring to a boil.
4. Stir in ground peanuts or peanut butter. Mix well until smooth.
5. Add toasted rice flour slowly while stirring to thicken the sauce.
6. Add the cooked beef and simmer for 10–15 minutes.
7. Add eggplant, string beans, and banana blossom. Cook until vegetables are tender.
8. Add pechay last and cook for 2–3 minutes.
9. Season with salt and pepper to taste.
10. Serve hot with bagoong on the side.

Cooking Tips:

• For deeper flavor, toast rice flour until lightly brown before adding.
• Use fresh ground peanuts for authentic taste.
• A pressure cooker can significantly reduce cooking time.

Why You'll Love This Recipe

Beef Kare-Kare is creamy, savory, and perfectly balanced when paired with salty bagoong. Its rich peanut sauce and tender meat make it one of the most beloved Filipino comfort foods.

Serving Suggestion: Best served with steamed white rice and extra bagoong on the side.