Filipino Peanut Butter Stew (Kare-Kare Recipe)

Filipino peanut butter stew is a home-style take on kare-kare, a rich Filipino stew of tender meat and vegetables in a mellow peanut sauce. This version uses oxtail and beef shank, eggplant, green beans, and bok choy; toasted rice thickens the sauce, while bagoong served at the table adds a salty, savory contrast. Kare-kare varies from household to household, and peanut butter makes this version practical without losing its characteristic creamy, nutty flavor.

Ingredients

3 lb (1.36 kg) oxtail, cut into segments
1½ lb (680 g) beef shank, cut into large pieces
10 cups (2.4 L) water, plus more as needed
1 medium yellow onion, about 6 oz (170 g), peeled and halved
4 garlic cloves (about 12 g), peeled and lightly crushed
2 bay leaves
⅓ cup (65 g) uncooked white rice
2 tbsp (30 ml) neutral cooking oil
2 tbsp (about 12 g) annatto seeds, or 1 tsp (2 g) ground annatto
1 cup (250 g) creamy, unsweetened peanut butter; preferably unsalted
4 cups (950 ml) strained beef cooking broth, plus more to adjust the sauce
1½ tsp fine salt (about 9 g), divided, plus more to taste
½ tsp (1 g) ground black pepper
1 large eggplant, about 12 oz (340 g), cut into thick diagonal pieces
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 lb (450 g) baby bok choy, halved lengthwise or quartered if large
½ cup (120 g) Filipino bagoong alamang, fermented shrimp paste, for serving

Instructions

Prepare the meat and vegetables. Rinse the oxtail and beef shank under cool running water and pat dry. Cut the eggplant, green beans, and bok choy, keeping the vegetables separate because they cook at different speeds. Measure the remaining ingredients. If the peanut butter is salted, plan to season the finished stew gradually.
Blanch the meat. Put the oxtail and beef shank in a large, heavy pot and cover with fresh water. Bring to a boil and cook for 5 minutes, skimming the foam that rises. Drain the meat and rinse both the meat and pot. This brief blanch removes some surface impurities for a clearer, cleaner-tasting broth; it does not replace the longer braise.
Braise until tender. Return the meat to the clean pot. Add the 10 cups (2.4 L) water, onion, garlic, bay leaves, 1 teaspoon of the salt, and the pepper. Bring to a boil, then lower the heat until the liquid maintains a gentle simmer. Partially cover and simmer for about 2 hours 45 minutes, turning the pieces once or twice. Keep the meat mostly submerged, adding hot water if needed. It is ready when a fork slides into the meat easily and the meat is loosening from the bones. Oxtail size and age can affect timing, so allow up to 30 extra minutes if it is still tough.
Toast and grind the rice while the meat simmers. Put the dry rice in a small skillet over medium-low heat. Stir often for 8–10 minutes, until the grains are golden and smell nutty, taking care not to scorch them. Cool briefly, then grind in a spice grinder or blender to a fine powder. The rice gives the sauce body and a subtle toasted flavor. If you do not have a grinder, use a mortar and pestle and aim for a fine, even meal.
Strain the broth and build the peanut sauce. When the meat is tender, lift it onto a plate. Strain the cooking liquid, discard the onion, garlic, and bay leaves, and skim excess fat from the surface. Measure 4 cups (950 ml) broth; keep extra broth nearby. In the pot, warm the oil over medium-low heat. Add the annatto seeds and stir for 2–3 minutes, just until the oil turns orange-red; do not let the seeds burn. Strain out and discard the seeds. If using annatto powder instead, stir it into the warm oil for about 20 seconds. Whisk the peanut butter into the colored oil, then gradually whisk in the measured broth until smooth.
Thicken and return the meat. Whisk in the toasted rice powder a little at a time to avoid lumps. Bring the sauce to a gentle simmer, stirring the bottom and corners of the pot, and cook for about 8 minutes. Return the meat and any juices on the plate to the pot. Simmer gently for another 7 minutes so the sauce coats the meat. If it gets thicker than a loose gravy, add broth a splash at a time. Taste before adding the remaining ½ teaspoon salt, since the peanut butter and bagoong can both be salty.
Cook the vegetables. Add the eggplant and green beans and simmer for 5–7 minutes, until just tender but not collapsing. Add the bok choy and cook for 2–3 minutes more, until its stems are tender-crisp and the leaves have wilted. Stir carefully to keep the vegetables intact. For food safety, check a thick meaty section away from bone with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Braising to fork-tender generally takes the meat well beyond that minimum; turn off the heat and leave the covered stew to rest for 3 minutes before serving.
Finish and serve. Taste the sauce and adjust with a little salt or additional broth. Ladle the meat, vegetables, and sauce into a warm serving bowl. Put the bagoong in a separate dish so everyone can season their own portion.

Tips

Choose the right peanut butter. Unsweetened, smooth peanut butter gives you the most control over the savory sauce. Sweetened peanut butter can make the stew taste unexpectedly dessert-like; if that is all you have, start with a little less and taste before adding the full cup. Natural peanut butter may separate, so stir it thoroughly before measuring.
Use annatto for color, not heat. Annatto, also called atsuete, gives the oil and stew a warm orange-red color without making it spicy. If annatto seeds or powder are hard to find, omit them rather than substituting chili powder; the stew will be paler but still taste good. A small amount of paprika changes the flavor slightly and is an optional color substitute, not a traditional equivalent.
Keep the rice powder fine and add it gradually. Coarse rice can leave a grainy sauce, and dumping all the powder in at once can create clumps. Grind it as finely as you can and whisk it in a spoonful at a time. The sauce will thicken further as it simmers, so loosen it with broth instead of adding extra peanut butter.
Control salt at the end. Bagoong is a salty fermented shrimp paste, traditionally served alongside the stew rather than stirred into the whole pot. Salted peanut butter and store-bought broth can also contribute plenty of salt. Season the stew lightly, then let diners add bagoong to taste.

Serving Suggestions

Serve kare-kare hot with steamed white rice, which soaks up the peanut sauce and balances the rich meat. Keep a small bowl of bagoong alamang on the table; a little goes a long way, and diners can mix it into each bite or dab it onto the rice. If you are serving guests who avoid shellfish, label the bagoong clearly and keep it separate from the pot. A simple side of sliced cucumber or another crisp, fresh vegetable can make a useful contrast to the soft meat and creamy sauce.

For a family-style meal, bring the stew to the table in a wide bowl so the vegetables and meat are visible rather than hidden under sauce. If the sauce firms as it sits, stir in a spoonful of hot broth before serving. Rice is the most natural accompaniment, but plain steamed jasmine rice or another neutral, fluffy rice works well. Keep additional bagoong on the side instead of making the stew intensely salty in advance, especially when serving people unfamiliar with fermented shrimp paste.

Variations

Use a different cut of beef: Beef chuck or short ribs can replace some or all of the oxtail and shank. Chuck is easier to find and produces a satisfying stew, while short ribs bring richness; cut either into large pieces and simmer until fork-tender. Cooking time varies by cut, so use tenderness rather than the clock alone as your guide. Traditional versions may include tripe, which needs thorough cleaning and can be simmered with the other meat, though its texture is distinct.

Make a vegetable-forward pot: Reduce the meat and add more eggplant, green beans, and bok choy, or include banana blossom if available. Banana blossom is a traditional ingredient in some versions but can be difficult to find; extra eggplant or green beans is a practical substitute, with a slightly less floral, more familiar vegetable flavor. Add vegetables in batches according to how long they take to soften.

Make it vegetarian: Use vegetable broth and omit the meat, then add firm tofu, mushrooms, or more vegetables. Skip the shrimp bagoong, which contains seafood, and serve a suitable vegetarian fermented bean condiment on the side if available. The flavor will not be identical to the meat-and-shrimp version, but peanut butter, toasted rice, annatto, and vegetables still make a savory, hearty stew.

Adjust the sauce: For a thinner, more broth-like sauce, use an extra ½ cup (120 ml) broth. For a thicker sauce, let it simmer gently for a few more minutes, stirring often. Some cooks use ground roasted peanuts instead of peanut butter; they provide a more textured, toasted peanut flavor and may need extra broth to reach a smooth, spoonable consistency.

Storage and Reheating

Refrigerate the stew within 2 hours of cooking, ideally in shallow airtight containers, and use it within 3–4 days. Store leftover bagoong separately. The sauce often thickens in the refrigerator, and the vegetables will soften somewhat as they sit; this is normal. For longer storage, freeze the stew in airtight freezer-safe containers for up to 2–3 months for best quality. Thaw it in the refrigerator overnight rather than on the counter. If you expect to freeze a batch, you can cook the vegetables just until barely tender and add fresh vegetables when reheating for a firmer texture.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring gently and adding a splash of water or broth as the peanut sauce loosens. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring the stew to a steady simmer without letting the thick sauce scorch on the bottom. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the center heats evenly. Avoid repeatedly cooling and reheating the entire pot.

Frequently Asked Questions

Is Filipino peanut butter stew the same as kare-kare?

Kare-kare is the Filipino peanut-based stew this recipe is inspired by. Recipes differ by region and household, including the cuts of meat, vegetables, and thickeners used. This version uses peanut butter for convenience, while other cooks may use ground roasted peanuts or another peanut base.

Does the stew taste strongly of peanut butter?

It tastes nutty and savory, but a well-balanced sauce should not taste like sweet peanut candy. Unsweetened peanut butter, beef broth, toasted rice, and annatto keep the flavor rounded. Bagoong adds a salty, fermented counterpoint at the table, so diners can adjust each serving to their preference.

Can I make kare-kare ahead?

Yes. The meat and sauce can be cooked a day ahead, chilled promptly, and reheated gently. For the best vegetable texture, cook the eggplant, beans, and bok choy shortly before serving rather than leaving them in the sauce overnight. The sauce may need extra broth after chilling because the rice thickener continues to absorb liquid.

Can I make this in a slow cooker?

You can cook the meat in a slow cooker with the water, onion, garlic, bay leaves, salt, and pepper until tender, following your appliance’s guidance for the amount of liquid and timing. Blanching first is still useful for a clearer broth. Strain and measure the cooking liquid, then make the sauce on the stovetop as directed; add the cooked meat and finish the vegetables there so they do not turn mushy.

What can I use instead of bagoong?

Bagoong alamang is fermented shrimp paste and gives the meal its customary salty, savory accompaniment. If you cannot find it, serve the stew without it and season the sauce carefully. Fish sauce can provide salt and savory depth, but it is not the same flavor; offer a small amount separately rather than adding it automatically to the whole pot. For a shellfish-free meal, check labels and keep seafood condiments out of the stew.

Why is my peanut sauce too thick or lumpy?

A sauce that is too thick usually needs more broth, added a few tablespoons at a time while stirring over low heat. Lumps often form when rice powder is added too quickly or peanut butter meets liquid unevenly. Whisk the peanut butter with warm broth gradually and sprinkle the rice powder in slowly. If a few small lumps remain, whisk firmly or briefly blend the sauce before returning the meat and vegetables.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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