Kare-Kare
A rich Filipino peanut stew with tender beef, vegetables, and a savory-nutty sauce served with shrimp paste. This beloved comfort dish showcases the perfect balance of peanut, spice, and umami flavors.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lb beef chuck or brisket, cut into 1-inch cubes
- 2 medium onions, quartered
- 4 cloves garlic cloves, minced
- ¾ cup peanut butter
- 2 tbsp fish sauce
- 2 tsp annatto seeds (or annatto powder)
- 3 tbsp vegetable oil
- 3 medium potatoes, cubed
- 2 medium carrots, cut into 1-inch pieces
- 1.5 cup green beans, cut into 2-inch pieces
- 2 whole chili peppers (jalapeño or Thai), sliced
- 4 cup water or beef broth
- 1 pinch salt and black pepper
- 3 tbsp shrimp paste (bagoong) for serving
Instructions
- 1
Cut beef into 1-inch cubes. Quarter onions and mince garlic.
- 2
Soak annatto seeds in 0.25 cup warm water for 10 minutes, then strain to get annatto-infused water. Discard seeds.
- 3
Cut potatoes and carrots into bite-sized pieces. Trim green beans and cut into 2-inch lengths.
- 4
Heat oil in a large pot over medium-high heat. Brown beef in batches, about 3-4 minutes per side. Set aside.
- 5
In the same pot, sauté onions and garlic until fragrant, about 2 minutes.
- 6
Return beef to pot. Add fish sauce and stir well to coat.
- 7
Pour in water or broth and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes until beef starts to tenderize.
- 8
In a small bowl, whisk peanut butter with annatto-infused water until smooth. Add to the pot and stir constantly to combine.
- 9
Add potatoes, carrots, and chili peppers. Simmer for 10 minutes.
- 10
Add green beans and cook for 5 more minutes until vegetables are tender-crisp and beef is very tender.
- 11
Season with salt and pepper to taste. Sauce should be thick and creamy.
- 12
Transfer kare-kare to serving bowl. Serve with shrimp paste on the side—diners mix in according to preference.
- 13
Traditionally served over steamed white rice.
Tools you’ll need
- 12-inch heavy-bottomed pot
- cutting board
- sharp knife
- measuring cups and spoons
- small mixing bowl
- whisk
- wooden spoon
- meat thermometer
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