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

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★★★★★

4.8 from 131 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/slow-cooker-filipino-beef-and-peanut-stew-kare-kare-recipe/