Recipe: Yummy Beef Kare-Kare

Beef Kare-Kare. Beef Kare-Kare is a version of kare-kare or peanut stew that makes use of beef chuck, instead of the traditional oxtail. It is as good as our other versions of kare kare. It was perfect with some spicy shrimp paste.

Meat variants may include goat meat, chicken or rarely fish. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. A unique savory beef stew with peanut butter sauce. You can have Beef Kare-Kare using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Beef Kare-Kare

1. It's 1 of kilo beef cut into cubes.
2. You need 100 g of Bok Choy (Chinese cabbage) cut.
3. It's 100 g of yardlong beans cut into 2 inch long.
4. Prepare 4 of eggplants sliced/cut.
5. It's 3 cups of water.
6. It's 1 cup of ground peanuts or 5 tablespoons creamy peanut butter.
7. It's 1 tablespoon of fish sauce.
8. You need 1 tablespoon of cornstarch dissolved in 3 tablespoons warm water.
9. Prepare 1 of medium sized onion diced.
10. Prepare 5 cloves of garlic minced.
11. It's to taste of Salt and pepper.
12. It's of Cooking oil.
13. Prepare of Shrimp paste/bagoong.
14. It's of Optional: 3 tbs annatto seeds soaked in a cup of water for colour.

Images of the sautéed shrimp paste (bagoong), banana blossom flower and 'astuete' seeds are included in the Recipe Introduction. This dish is another variation of Oxtail Kare-Kare, it makes use of beef chunks complemented with various vegetables and of course peanut. Hello it's me again Platito Corner, I want to share with you my very simple BEEF KARE-KARE Recipe. This Filipino Kare-Kare Recipe is a meat and vegetable stew with oxtail, beef or tripe, eggplant, banana buds, pechay, string beans, and other vegetables that mainly flavored with a sweet and savory peanut sauce.

Beef Kare-Kare instructions

1. Saute garlic and onion in oil until garlic is light golden brown and onion is translucent. Set aside..
2. Using the same pan earlier, cook beef for about 30-45 minutes or until tender. Push beef to the side of the pan and add sliced eggplants. Fry for about 5 minutes..
3. Add cooked garlic and onion, pour in 3 cups water (if using annatto seeds, replace 1 cup of water used to doak seeds in) and dissolved cornstarch and bring to a boil. Add ground peanuts/peanut butter, fish sauce, salt and pepper to taste. Simmer for about 10-15 minutes until sauce thickens..
4. Add yardlong beans and bok choy/pechay and simmer for another 5 minutes. Remove from heat. Note: Some prefer to blanch their veggies in hot water to cook separately from the meat and sauce to retain crispiness of vegetables..
5. Serve over steamed rice and a little bit of bagoong/shrimp paste on the side..

Kare-Kare is a well- known dish from Pampanga aptly hailed as the Culinary Capital of the Philippines. Its name derived from the word "Kari" from the word "curry". Kare Kare (pronounced as kah-reh ka-reh) is a Filipino peanut-based stew. It's thick, rich, and probably one of the most luxurious and hearty Filipino dish you'll ever eat. I tried to trace the origin of the word "kare-kare" and only found a few snippets (check history section).