Filipino Peanut Beef Stew: Kare-Kare Recipe, Step by Step

Filipino peanut beef stew, often called kare-kare, is a slow-braised dish of tender beef, a mellow peanut sauce, and vegetables, traditionally served with bagoong, or fermented shrimp paste. Versions vary by region and household; this approachable one uses beef chuck and pantry-friendly ingredients for a rich, savory stew that is especially good with rice.

Ingredients

2½ lb (1.13 kg) boneless beef chuck, cut into 1½-inch (4 cm) pieces
2 tbsp (30 ml) neutral oil, such as canola or vegetable oil
1 medium yellow onion, diced, about 1 cup (150 g)
5 garlic cloves (15 g), finely chopped
6 cups (1.4 L) low-sodium beef broth
2 bay leaves
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) ground black pepper
1 tsp (2 g) ground annatto, also called achiote
¾ cup (190 g) smooth, unsweetened peanut butter
2 tbsp (16 g) rice flour
½ cup (120 ml) cold water, for mixing with the rice flour
1 lb (450 g) Japanese eggplant or small globe eggplant, cut into thick half-moons
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
2 small heads bok choy, about 10 oz (300 g) total, halved lengthwise and rinsed well
¼ cup (60 g) bagoong alamang, fermented shrimp paste, for serving
Steamed white rice, for serving

Instructions

Prepare the ingredients. Cut the beef into evenly sized pieces so they cook at a similar rate. Dice the onion, chop the garlic, trim the green beans, and cut the eggplant. Rinse the bok choy carefully between its leaves, since grit can collect near the base. Measure out the broth and seasonings before you begin; once the beef is browning, the next steps move quickly.
Brown the beef, 12 minutes. Pat the beef dry with paper towels. Heat the oil in a large, heavy Dutch oven or pot over medium-high heat. Working in two batches so the pieces have room, brown the beef on several sides, about 5 to 6 minutes per batch. Transfer it to a plate. Browning adds savory flavor to the cooking liquid; if the pot becomes very dark or the drippings start to burn, lower the heat before continuing.
Soften the aromatics, 5 minutes. Reduce the heat to medium. Add the onion and cook for about 3 minutes, stirring and scraping up browned bits. Add the garlic and annatto and stir for another 2 minutes, just until fragrant. Do not let the garlic scorch, which can make the finished sauce taste bitter.
Braise the beef, 1 hour 45 minutes. Return the beef and any juices to the pot. Add the broth, bay leaves, salt, and pepper, then bring the liquid to a gentle boil. Reduce the heat to low, cover, and simmer gently for 1 hour 45 minutes, or until the beef is fork-tender. Keep the liquid at a quiet simmer rather than a hard boil; check occasionally and add a little water if the beef is no longer mostly covered. For food safety, USDA FSIS gives whole cuts of beef a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest; this longer braise takes the beef well beyond that temperature as it becomes tender.
Cook the sturdy vegetables, 10 minutes. Remove and discard the bay leaves. Add the eggplant and green beans to the pot, nestling them into the broth. Cover and simmer gently for about 10 minutes, until the beans are tender-crisp and the eggplant is soft but still holds its shape. If you prefer very tender vegetables, cook them a few minutes longer, but avoid stirring vigorously or the eggplant may break apart.
Make the peanut sauce and finish, 8 minutes. In a bowl, whisk the peanut butter with about 1 cup (240 ml) of hot broth from the pot until smooth, then stir it back into the stew. In a separate small bowl, whisk the rice flour with the cold water until no lumps remain. Pour this slurry into the pot while stirring gently. Simmer for 5 minutes, stirring now and then, until the sauce is glossy and lightly thickened. Add the bok choy and cook for about 3 minutes, just until wilted and tender. Taste the sauce before adding more salt because bagoong is salty and is served on the side.
Serve. Ladle the stew and vegetables into bowls and serve hot with steamed rice. Put the bagoong in a small dish so each person can add a little to their own portion. The stew should be saucy enough to spoon over rice, not as thick as a peanut dip; if it tightens while standing, loosen it with a splash of hot broth or water.

Tips

Choose a cut made for braising. Beef chuck has enough connective tissue to become tender during a long, gentle simmer. If using beef shank or oxtail, both traditional choices in some versions, expect a longer cooking time and check tenderness rather than relying only on the clock. Lean steak cuts are less suitable because they can turn dry and chewy during extended cooking.
Keep the peanut butter unsweetened. Plain, smooth peanut butter gives the sauce a balanced savory flavor. Sweetened spread can make the stew taste dessert-like, while natural peanut butter that separates should be stirred thoroughly before measuring. If the sauce becomes too thick, thin it gradually with hot broth instead of adding extra peanut butter.
Adjust bagoong at the table. Bagoong alamang is fermented shrimp paste and contributes a distinctive salty, savory flavor. It is often sold in Asian grocery stores; serve it separately so diners can choose how much they want. If it is unavailable, fish sauce can provide salt and savoriness, but it lacks the fermented shrimp flavor, so start with a small amount and add it to individual bowls.
Use a gentle simmer. A rolling boil can toughen the meat and break up the vegetables before the sauce develops its smooth texture. If the stew seems oily, skim a little fat from the surface before stirring in the peanut butter. Taste again at the end, since broth brands and condiments differ in saltiness.

Serving Suggestions

Serve kare-kare in wide bowls with plenty of hot steamed white rice. Rice catches the peanut sauce and makes the meal feel complete; garlic fried rice is another satisfying option, though its extra seasoning can compete with the stew’s mild flavor. Put bagoong alamang on the table in a separate bowl, along with a spoon, and let diners stir a little into their own servings. Its concentrated saltiness is meant to season each bite rather than replace salt throughout the pot.

For a fuller spread, add a crisp, simply dressed green salad or sliced cucumber to contrast with the soft vegetables and rich sauce. Keep accompaniments lightly seasoned and avoid serving several salty dishes alongside the stew. If serving family-style, arrange the beef and vegetables on top of the sauce so guests can easily see and choose each component.

Variations

Use another traditional cut: Beef shank, oxtail, and tripe appear in different kare-kare versions. Shank and oxtail bring more gelatin and may require additional braising; tripe should be cleaned and cooked until tender before it is added to the stew. For any cut, judge doneness by tenderness and extend the simmer as needed.

Make it with annatto seeds: If ground annatto is hard to find, warm 1 tablespoon (15 ml) of the measured oil with 1 teaspoon (2 g) annatto seeds over low heat for a few minutes, then strain out the seeds and use the colored oil to cook the onion. This gives the stew a similar golden-orange hue. Paprika can add color in a pinch, but its flavor is different and may be smokier.

Change the vegetables: Banana blossom, pechay, or other firm greens can stand in for some of the eggplant, beans, or bok choy. Add vegetables according to how quickly they cook: firm pieces go in earlier, while leafy greens need only a few minutes at the end. Keep the total amount close to the recipe so the sauce still coats everything.

Make a lighter-textured sauce: Stir in the peanut butter gradually and stop when the sauce tastes balanced. For a thinner, less rich stew, use ½ cup (125 g) peanut butter and add a little extra broth if needed. This softens the peanut flavor and makes more broth for spooning over rice.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking, in a shallow covered container, and use it within 3 to 4 days. The sauce may thicken in the refrigerator as the peanut butter and starch cool; that is normal. For longer storage, freeze it in airtight containers for up to 2 to 3 months for best quality. The vegetables will soften somewhat after freezing, but the beef and sauce reheat well.

Thaw frozen stew overnight in the refrigerator when possible. Reheat on the stovetop over medium-low heat, stirring gently and adding a splash of broth or water to loosen the sauce. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. You can also reheat individual portions in the microwave, stirring partway through so they warm evenly. Avoid repeated cooling and reheating; warm only the amount you plan to serve.

Frequently Asked Questions

Is kare-kare always made with beef?

No. Kare-kare has regional and household variations and can be made with oxtail, beef shank, tripe, or other proteins. This recipe uses beef chuck because it is widely available and braises into tender pieces. The defining character here is the peanut-based sauce served with vegetables and a salty condiment such as bagoong.

What is bagoong, and do I have to use it?

Bagoong alamang is fermented shrimp paste, usually served alongside kare-kare rather than mixed into the whole pot. It supplies a bold salty, savory contrast to the mild peanut sauce. You can leave it out, or offer fish sauce as a practical but noticeably different substitute. Keep the stew’s salt moderate if serving either condiment.

Can I make this stew ahead?

Yes. You can braise the beef a day ahead, cool and refrigerate it promptly, then reheat it gently and cook the vegetables and finish the sauce shortly before serving. Alternatively, make the full stew in advance; the flavors settle overnight, though the vegetables become softer when reheated. Add a little broth if the chilled sauce is too thick.

Why is my peanut sauce grainy or oily?

Peanut butter can separate if it is added cold or stirred into a very hot pot all at once. Whisking it first with hot broth helps it blend smoothly, and a gentle simmer keeps the sauce from breaking. Natural peanut butter may also have a slightly grainier texture than conventional smooth peanut butter; stir it thoroughly before measuring.

Can I make kare-kare without rice flour?

Yes. Rice flour thickens the sauce gently, but you can use 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) cold water instead. Stir the slurry into the simmering stew and cook for a minute or two until thickened. Add it gradually because cornstarch can make the sauce set more firmly as it cools.

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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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