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Stews and Saucy Dishes

Filipino Beef Stew Kare-Kare

6 servings
Philippines Stewing

Kare-Kare is a classic Filipino stew known for its rich, savory peanut sauce and tender meat, often oxtail. This recipe provides a step-by-step guide to making authentic Kare-Kare, with options for using oxtail, beef stew meat, or even tripe for the adventurous cook. We'll walk you through preparing the...

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... vegetables, creating the signature sauce, and achieving that perfect melt-in-your-mouth texture. While traditionally made with banana blossoms (which you can add if you find them!), this version focuses on readily available ingredients. Get ready to enjoy a comforting and deeply flavorful dish that's a true staple of Filipino cuisine! This recipe makes about 6 servings.

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ChefLynn ChefLynn Cool Cook
February 28, 2025
Filipino Beef Stew Kare-Kare in the serving bowl, on the kitchen countertop, medium distance side shot
  • 2 h.
  • 2 h,
  • 2/5
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Ingredients:

Kare Kare:

Serving:

Tools:

Directions:

1. Prepare the Tripe if Using:

Let’s start preparing Filipino Beef Stew Kare-Kare, including the tripe (if using).

1.1. Initial Blanching:

  • If using tripe, blanch it first.
  • This removes any lingering chlorine from the bleaching process.

1.2. Salt Water Boil:

  • Place the blanched tripe in a large pot.
  • Cover it completely with water and add a couple of teaspoons of salt.

1.3. Boil and Rinse:

  • Bring the water to a boil and cook the tripe for about 10 minutes.
  • Drain the tripe and rinse it thoroughly under cold water.

1.4. Cut into Strips:

  • Cut the cleaned tripe into strips approximately 1 inch wide and 2-3 inches long.
  • Set aside.
Food & Ingredients

Types of Beef Meat

February 15, 2025

Standing in front of the meat counter, faced with a seemingly endless array of beef options, can be overwhelming. What’s the difference between all of those cuts, and which one is right for your meal? This article will break down some of the most desired types of beef meat: steak, stew meat, roast meat, ground beef, and even the more adventurous option of beef intestines. We’ll explore their characteristics, ideal cooking methods, and everything you need to know to confidently choose the right types of beef meat for your next culinary adventure.

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Chef Tom Chef Tom Founder

2. Preparing the Vegetables and Aromatics:

2.1. Onion:

  • Peel and slice the onion.

2.2. Garlic:

  • Peel and mince the garlic.

2.3. Eggplant:

  • Cut the eggplant into bite-sized pieces.

2.4. Green Beans:

  • Trim the green beans
  • Then cut them into approximately 2-inch pieces.

2.5. Baby Bok Choy:

  • Wash the baby bok choy.
  • Halve or quarter it, depending on the size of the heads.

3. Cooking the Filipino Beef Stew Kare-Kare:

3.1. Sear Oxtails (if using):

  • If using oxtails, sear them in a pot (with a little oil) over medium-high heat until browned on all sides.
  • Remove the oxtails and set them aside.

3.2. Sauté Aromatics:

  • Add vegetable oil to the pot.
  • Sauté the sliced onions for 2 – 3 minutes until they soften slightly.
  • Add the minced garlic and sauté until fragrant (about 30 seconds to 1 minute).

3.3. Brown the Beef (if using ste meat or other cuts of beef):

  • Add them to the pot now and cook until they develop some color.
  • If using oxtails, return them to the pot with the onions and garlic.

3.4. Simmer the Beef (apply for all option: tripe, oxtails beef stew meat and other kinds of beef):

  • Once the beef is browned, add the stock to the pot.
  • Bring the mixture to a boil, then reduce the heat to a simmer.
  • Cover the pot and cook for 1.5 to 2 hours (or 3 hours if using oxtails), or until the beef is tender.

3.5. Create the Sauce:

  • Add the annatto water, peanut butter, and crushed peanuts to the pot.
  • Stir well until the peanut butter is fully melted and incorporated into the sauce.
  • Taste and season with salt and pepper as needed.

3.6. Cook the Vegetables:

  • Eggplant: Add the eggplant and cook for 5-7 minutes, stirring occasionally.
  • Green Beans: Add the green beans and cook for 3-5 minutes.
  • Bok Choy: Turn off the heat. Add the bok choy to the pot, placing it on top of the other ingredients. Cover the pot with a lid and let the bok choy steam for about 5 minutes, until the leaves are wilted.

Important:
The green beans and the thicker stems of the bok choy should still have a slight crispness.

Notes

  • The shrimp paste adds amazing flavor to this dish. You can use it directly from the jar, or you can pan-fry it or microwave it briefly.
  • Tripe is cow stomach; it’s an acquired taste. It doesn’t really have much flavor on its own, but it has a wonderful chewy texture. If you’re feeling adventurous, you should definitely try it!
  • Traditionally, this dish also includes the heart of a banana blossom. If you can find it at a local Asian market, add it along with the eggplant. I usually include it, but I was unable to get it when I made the YouTube video, so I omitted it from this recipe.
About the Author:
ChefLynnCool Cook
# 5
  • Published Recipes: 16
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08
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