Slow-Cooker Filipino Beef & Peanut Stew (Kare Kare) Recipe

Introduction

Filipino Beef & Peanut Stew, or Kare Kare, is a rich and comforting slow-cooked dish featuring tender beef shanks in a creamy peanut sauce. This hearty stew is perfect for family dinners and brings a delicious taste of the Philippines to your table.

Ingredients

• 1kg (2 lb 3 oz) beef osso bucco (beef shanks)
• Sea salt and ground black pepper, to season
• 2 tbsp vegetable oil
• 1½ tbsp annatto seeds*
• 2 brown onions, sliced
• 5 cloves garlic, finely chopped
• 1.5 litres (1.6 qt) beef stock
• 2 tbsp sticky rice (glutinous rice)
• 1 tbsp crushed roasted peanuts
• 4 medium-sized Japanese eggplant
• ¼ cup smooth peanut butter
• 250g (9 oz) snake or green beans, cut into 5cm (2”) pieces
• ¼ cup apple cider vinegar
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• Steamed rice, to serve

Instructions

1. Step 1: Season the beef osso bucco all over with salt and pepper. Heat the vegetable oil in a large saucepan over medium-high heat. Add the beef and brown for 3 minutes on each side. Transfer the browned beef to the slow cooker.
2. Step 2: Reduce heat to medium. Sauté annatto seeds in the same pan for 1-2 minutes until the oil turns red. Remove and discard the seeds, keeping the infused oil. Add onions, garlic, and a pinch of salt; sauté for 2 minutes until translucent. Pour in 1 cup of beef stock to deglaze the pan, scraping up any browned bits. Transfer the mixture and liquid to the slow cooker.
3. Step 3: Toast the sticky rice in a small frying pan over high heat, stirring constantly until golden. Grind the toasted rice to a fine powder using a mortar and pestle.
4. Step 4: Turn the slow cooker to high. Add the ground rice, crushed peanuts, eggplant, peanut butter, and the remaining beef stock. Gently mix to incorporate the peanut butter. Cover and cook for 3 hours, or until the meat is tender and falling off the bone. If your slow cooker has no high setting, cook on low for 6 hours.
5. Step 5: Add the green beans to the stew. Season with apple cider vinegar, fish sauce, and brown sugar. Stir well to combine. Cover and cook for another 20 minutes until the beans are tender. Serve hot with steamed rice.

Tips & Variations

• For a more vibrant color, soak annatto seeds in warm oil beforehand and strain the seeds out before cooking.
• Substitute green beans with winged beans or bok choy for a different texture.
• If you prefer a thicker sauce, add more ground toasted rice or reduce the cooking liquid slightly before serving.
• Peanut butter variety affects flavor; use natural smooth peanut butter for the best taste.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of beef stock or water if the sauce has thickened too much. This stew can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What cut of beef is best for Kare Kare?

Beef osso bucco or beef shanks are ideal because their marrow and connective tissues break down during slow cooking, creating a tender texture and rich flavor.

Can I make this dish without a slow cooker?

Yes, you can cook it on the stovetop using a heavy pot or Dutch oven. Simmer on low heat for 3–4 hours until the beef is tender, following the same steps for browning and adding ingredients.

Slow-Cooker Filipino Beef & Peanut Stew (Kare Kare) Recipe

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A rich and flavorful Slow-cooker Filipino Beef & Peanut Stew, known as Kare Kare, featuring tender beef osso bucco simmered to perfection with peanut butter, annatto-infused oil, and an assortment of vegetables including eggplant and green beans. This comforting stew balances savory, nutty, and slightly tangy flavors, served traditionally with steamed rice.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 3 hours 20 minutes
• Total Time: 3 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

Meat and Seasoning

• 1kg (2 lb 3 oz) beef osso bucco (beef shanks)
• Sea salt and ground black pepper, to season
• 2 tbsp vegetable oil

Annatto Infused Oil and Aromatics

• 1½ tbsp annatto seeds
• 2 brown onions, sliced
• 5 cloves garlic, finely chopped

Broth and Thickening

• 1.5 litres (1.6 qt) beef stock
• 2 tbsp sticky rice (glutinous rice)
• 1 tbsp crushed roasted peanuts
• ¼ cup smooth peanut butter

Vegetables

• 4 medium-sized Japanese eggplants
• 250g (9 oz) snake or green beans, cut into 5cm (2”) pieces

Seasonings and Accompaniments

• ¼ cup apple cider vinegar
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• Steamed rice, to serve

Instructions

1. Browning the Beef: Season the beef osso bucco all over with sea salt and black pepper. Heat the vegetable oil in a large saucepan over medium-high heat. Add the beef pieces and brown them for about 3 minutes on each side until nicely colored. Transfer the browned beef to the slow cooker’s pot.
2. Making Annatto Oil and Sautéing Aromatics: Reduce heat to medium and add annatto seeds to the saucepan. Sauté for 1-2 minutes until the oil turns red, then strain out and discard the seeds, keeping the infused oil. Add sliced onions, chopped garlic, and a pinch of salt to the pan. Sauté the mixture for 2 minutes until translucent and tender. Pour in 1 cup of beef stock to deglaze the pan, gently scraping up browned bits for extra flavor. Transfer this mixture and liquid to the slow cooker.
3. Toasting and Grinding Sticky Rice: Heat a small frying pan over high heat and add sticky rice. Toast the rice carefully, watching closely to prevent burning, until it turns a deep golden color. Transfer the toasted rice into a mortar and use the pestle to grind it into a fine powder.
4. Slow Cooking the Stew: Set the slow cooker to high heat. Add the ground sticky rice, crushed peanuts, Japanese eggplants, smooth peanut butter, and the remaining beef stock into the slow cooker. Gently stir everything to incorporate the peanut butter into the broth. Cover with the lid and cook for 3 hours or until the beef is tender and falling off the bone. If your slow cooker does not have a high setting, cook on low for 6 hours instead.
5. Finishing the Stew: After the initial cook, open the slow cooker and add the green beans. Season the stew with apple cider vinegar, fish sauce, and brown sugar. Mix thoroughly to combine all ingredients well, then cover and cook for an additional 20 minutes until the beans are tender.
6. Serving: Serve the rich and savory Kare Kare hot alongside steamed rice for a complete traditional Filipino meal.

Notes

• Annatto seeds are used for their natural coloring and mild flavor; if unavailable, you can substitute with a small amount of paprika for color.
• Sticky rice is toasted and ground to help thicken the stew naturally, giving it a smooth yet hearty texture.
• Beef osso bucco is preferred for its marbled meat and flavorful bones, but you can substitute with other cuts like beef shank or short ribs.
• Adjust vinegar, fish sauce, and brown sugar levels to your taste preference for the perfect balance of tangy and savory.
• Slow cooker settings vary; if cooking on low, expect about 6 hours cooking time for tender meat.

Keywords: Kare Kare, Filipino Beef Stew, Peanut Stew, Slow Cooker Recipes, Filipino Cuisine, Beef Osso Bucco, Peanut Butter Stew