peanut stew

Slow Cooked Oxtail Kare-Kare is a traditional Filipino dish which features slow-cooked oxtail in a thick, tasty, savory peanut sauce with vegetables. The perfect comfort food for Autumn and Winter!

Slow Cooked Oxtail Kare Kare - Filipino Peanut Stew Recipe

kg Oxtail

water

annatto seed

water (for soaking annatto seed)

garlic (crushed)

onion (sliced)

eggplant

beans

pak choy

Mama Sita's Kare-Kare

vegetable oil

shrimp paste

cornflour

peanut butter

salt (to taste)

The first step is to put the meat into the slow cooker with the 2 cups of water. Cover and leave on low for 8 hours or more.

In a jug, place 1 cup of water and the annatto seed. Allow to sit for at least an hour (or all day). The annatto seeds color the dish.

Preparation

Remove the oxtail from the slow cooker and reserve the liquid and meat in separate bowls.

Fry the onion and garlic in a heavy base casserole dish.

Add the shrimp paste to the onion mixture and cook gently for one minute.

Add the meat stock to shrimp mixture. Stir to combine.

Next add the eggplant and the beans to the casserole dish. Cover with a lid and allow simmer slowly until the eggplant is soft.

Strain the annatto seed liquid, keeping the water. Discard the Annatto seed.

Mix the cornflour with the red Annatto seed liquid.

Add the Mama Sita Kare Kare Sachet to the red liquid and stir until combined.

Once the eggplant has softened add the peanut butter to the casserole and stir until combined.

Return the meat to the stew and add the bok choy.

Gently stir sauce base through the ingredients in the casserole dish. Stir until thickened and serve with rice.

Method

Kare Kare is a classic Filipino stew that consists of tender, gelatinous cuts of beef with creamy pan-fried eggplant, crisp sitaw or string beans, and slightly sweet baby bok choy in a rich peanut sauce.  It gets its signature yellow-orange color from annatto and is traditionally served with bagoong alamang, an umami-rich fermented shrimp paste.  It does deserve its popularity, hearty and delicious, but it isn&#039;t hard to make at all!

Kare Kare with Beef Shank (in Peanut Sauce)

beef shank (see FAQ for substitution)

Salt and pepper (to taste)

Oil (canola, vegetable, or olive) (for searing & sautéing)

garlic

onion

annatto powder

(1 cup) creamy peanut butter

cup) peanuts

sugar

cornstarch or rice flour

Shanghai baby bok choy

Sautéed bagoong alamang

Prepare the ingredients: Mince the garlic and chop the onion.  Dissolve the annatto powder in a tablespoon of warm water.  Dissolve the cornstarch or rice flour in about 3 tablespoons of water to make a slurry.  Coarsely grind the peanuts in a food processor. Alternatively, you can place them in a zip-top bag and use a meat mallet or a rolling pin to crush them.

Prepare the vegetables:  You can do this ahead and keep them in the refrigerator until ready to use. Or make them while the meat is simmering away.Start by washing the sitaw or string beans, Shanghai baby bok choy, and eggplant.  Trim the ends of the sitaw and cut them into 2.5” sections.  Cut the bok choy in half lengthwise, if they are too big.  Be sure to rinse the bok choy under running water to remove the dirt from inside the stalks.  Trim the base, if dirty.Boil a pot of water for blanching.  To make your greens even greener, add a pinch of baking soda to the water.  Blanch the sitaw by plunging them in the boiling water for 2 minutes (or 3 minutes if you are serving them on the side).  Transfer to an ice bath (water+ice) to stop the cooking process.  Plunge the bok choy in the same boiling water for one minute.  Transfer to the ice bath. Drain and set them aside.Slice the eggplant diagonally into 1 inch-thick pieces.  Over medium-high heat, add some oil and fry the eggplant until browned on both sides.  Place them on paper towels to absorb excess oil and set aside.

Prepare the meat:  Trim off any excess fat from the beef shank.  Cut them into 1 ½ inch-thick pieces.

Cook: Season one side of the meat with salt and pepper.  Set a 4-quart stockpot with a lid or a Dutch oven of the same size to medium-high heat.  Add oil just enough to cover the bottom.  Place the meat in the oil, with enough spaces in between them.  Do not overcrowd – sear in batches.  Brown the meat on both sides but don&#39;t cook all the way through.  It will take 2-3 minutes on each side.  Add more oil as needed.  Transfer them to a plate and set aside.On the same pot, add oil (if needed) and sauté the garlic and onion until softened for about a minute.  Bring the meat back to the pot.  Add enough water to cover the meat, about 6 cups.  Stir it up and wait until it starts to boil.Skim off the scum and fat that rise to the surface using a large spoon or a skimmer.  Add some salt – I used about 1 ½ teaspoons of kosher salt (use less for table salt).  You can always add more later.  Lower the heat to medium-low.  Cover and let it simmer until the meat is tender for 2 hours or so.Using a fork, check if the meat is tender. Cook longer as needed. Add more water if necessary – there should be enough liquid left to cover all the meat.When the meat is tender, mix the annatto in.  Add the peanut butter, ground peanuts, and sugar.  Mix it up until the sauce becomes smooth.Add the cornstarch or rice flour slurry.  Mix it up and let it thicken for about a minute. Check the consistency – add more slurry if you want it thicker.  Consider that the sauce does get thicker as it cools.  Give it a taste – it has to be slightly sweet and just barely salty (the sautéed shrimp paste which will be added on later is already very flavorful).At this point, you can add some or all of the vegetables. You also have the option of serving the vegetables separately.  Once the vegetables are in, gently mix and turn off the heat.

Serve: This has to be enjoyed with a steaming bowl of rice and a side of sautéed bagoong alamang or shrimp paste. It is quite salty so add sparingly.

https://www.youtube.com/watch?v=aVHBhWdPaic

Kare Kare is a classic Filipino beef stew that consists of tender, gelatinous cuts of beef shank with creamy pan-fried eggplant, crisp sitaw, and slightly sweet baby bok choy in a rich peanut sauce.  It gets its signature yellow-orange color from annatto and is traditionally served with bagoong alamang, an umami-rich fermented shrimp paste.  It does deserve its popularity, hearty and delicious, but it isn't hard to make at all!

✅ PRINTABLE recipe at: https://www.recipesbynora.com/66/kare-kare-peanut-stew/

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ℹ️ Recipes by Nora - Easy, Delicious Filipino Food Recipes 

Filipino food is a fusion of different cuisines, with strong influences from Spanish, Chinese, and Americans. Learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

Kare Kare (Beef Shank Stew with Vegetables in Peanut Sauce)

A thick, creamy, dairy-free soup inspired by African Peanut Stew. This simple version is made with chickpeas, tomatoes, and peanut butter all in 1 pot!

1-Pot Chickpea Tomato Peanut Stew (West African-Inspired)

red bell pepper, diced ((seeds and stems removed))

sea salt

tomatoes

tomato paste

chili garlic sauce ((we

coconut milk

chickpeas,

water, depending on desired thickness

Cauliflower Rice, Rice,

lime juice / lime wedges

Naan or pita

Cilantro or basil

Heat a large saucepan over medium heat. Once hot, add oil (or water), onion, red pepper, garlic, and a large pinch of salt. Cook for 3-5 minutes, stirring frequently or until peppers and onions are softened.

Add the tomatoes (with their juices), tomato paste, chili garlic sauce, peanut butter, coconut milk, and (rinsed, drained) chickpeas. Stir to combine. Add water to desired thickness — about 2 cups (480 ml // as original recipe is written).

Bring to a simmer, then lower heat, cover, and continue cooking until slightly thickened and fragrant — about 15-20 minutes. Turn the heat down if it's boiling — you're looking for a low simmer.

Taste and adjust seasonings as needed, adding salt to taste, additional peanut butter for depth of flavor and creaminess, chili garlic sauce for heat, or tomato paste for tomato flavor.

Serve as a stew, over rice, or with naan or pita. For a lighter option, serve over cauliflower rice or a bed of raw or steamed broccoli (which happens to be our favorite). Basil and cilantro are delicious finishing touches.

Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop, adding more water or coconut milk to thin as needed.

https://www.youtube.com/watch?v=fW2MsX8pZvU

A thick, creamy dairy-free soup inspired by African Peanut Stew. This simple version is made with chickpeas, tomatoes, and peanut butter all in 1 pot!

Full Recipe: https://minimalistbaker.com/1-pot-chickpea-tomato-peanut-stew-west-african-inspired

Peanut stew has its origins in West Africa and is made with a base of ground nuts or nut butter (typically peanuts) and tomatoes. It’s more traditionally known as Maafe, Nkate Nkaway, and Ghanaian groundnut stew. 
 
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1-Pot Chickpea Tomato Peanut Stew (West African-Inspired) | Minimalist Baker Recipes

Okay, YUMMMM. Spicy Peanut Soup with Sweet Potatoes + Kale! Comforting and SUPER nutritious. Naturally vegan, gluten free, refined sugar free, ALL THE GOOD THINGS.

Spicy Peanut Soup with Sweet Potato + Kale

olive oil

onion,

jalapeño, minced

garlic,

sweet potatoes,

light coconut milk

salt

curry and/or turmeric

peanuts

kale, stems removed, chopped

Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.

Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.

Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.

Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you&#8217;re obsessed like me.

Wow! What an amazing recipe Lindsay! Not only was I on the look out for a soup recipe which was completely different to the ones I usually cook, but as I've also FINALLY got myself a slow cooker, this is perfect. Can't wait to try it out! Oh, and Happy New Year to you and Bjork!

https://content.jwplatform.com/videos/oileT5i9.mp4

Sweet Potato Peanut Soup

This West African peanut stew, Maafe (or Mafe), is loaded with rich savory flavors. Any meat of your choice goes great in this perfectly spiced peanut butter and tomato based sauce.

Maafe (Senegalese Peanut Stew)

ginger,

jalapeño, finely chopped (See note 2)

tomato sauce tomatoes

paprika

red chili flakes (I used 2)

red bell pepper,

green bell pepper,

baby carrots

chicken broth

Salt

tsp salt

tsp black pepper

lbs chicken

Season chicken or beef with all the marinating...

Season chicken or beef with all the marinating ingredients and marinate at least 30  minutes to a few hours.

Heat 3 Tbsp oil over medium high heat...

Heat 3 Tbsp oil over medium high heat in a skillet and sear meat 4-5 minutes per side, till it gets a nice brown color. Plate it out.

If needed, add remaining 1 Tbsp oil. Add...

If needed, add remaining 1 Tbsp oil. Add in chopped onion and sauté  till it turns golden brown in color, scraping any brown bit from the bottom of the pan into the mixture.

Add in minced ginger, garlic and jalapeño. Cook...

Add in minced ginger, garlic and jalapeño. Cook for a minute. Stir in tomato paste and cook for a minute. Add in tomato sauce along with salt, paprika, red chili flakes. Cook for 5 minutes.

Stir in chicken broth and mix well. Add...

Stir in chicken broth and mix well. Add meat back to the pot along with carrots. Cook for 5 minutes.

Add in peanut butter and stir well till...

Add in peanut butter and stir well till it melts and combines well with the sauce. Cover and cook till meat is tender, about 45 minutes for chicken or about 1-1.5 hours for beef, depending on the cut. In the last half an hour of cook time, add in bell peppers. Taste and adjust for salt.

Serve and garnish with chopped cilantro and peanuts.

Season and marinate the meat with salt, pepper,...

Season and marinate the meat with salt, pepper, paprika, chopped ginger and garlic. Heat the instant pot using SAUTE mode and once oil is hot, sear the meat pieces till they are little brown, 4-5 minutes per side. Plate them out.

Add chopped onions to the pressure cooker and...

Add chopped onions to the pressure cooker and sauté, stirring up brown stickings from the bottom. Cook till onion is golden brown.

Add in chopped ginger, garlic and jalapeno and...

Add in chopped ginger, garlic and jalapeno and cook for a minute. Add in tomato paste and cook for a minute. Stir in tomato sauce along with paprika, red chili flakes and salt. Cook for 5 minutes.

Stir in chicken broth. Add in peanut butter...

Stir in chicken broth. Add in peanut butter and stir well till it is dissolved. Add meat along with carrots and bell peppers. Mix well. Close the lid and pressure cook on HIGH for 5 minutes for chicken and 35 minutes for beef. In the case of beef, add in bell peppers later, as they can turn to mush, or skip them altogether.

Release pressure using the natural release method according...

Release pressure using the natural release method according to manufacturer’s instructions, 10-20 or 10 minutes. Select CANCEL and open the lid. Garnish with cilantro and peanuts.

Season and marinate the meat with salt, pepper, paprika, chopped ginger and garlic.

You can directly put the meat in the...

You can directly put the meat in the crock pot, or take the extra step to brown it first in an oiled pan searing 4-5 minutes per side. After browning, place it in the crock pot.

Sauté onions till golden brown along with ginger,...

Sauté onions till golden brown along with ginger, garlic and jalapeno. Add this mixture over the meat. In a bowl, stir together tomato paste, tomato sauce, paprika, red chili flakes, chicken broth, peanut butter and salt. Pour this mixture over the meat and mix everything well.

Add in carrots or any other root vegetables...

Add in carrots or any other root vegetables you want. Cover and cook 4 hours on high or 7-8 on low for chicken. If using beef, cook 5-6 hours on high or 8-9 hours on low. Towards the last one and half hour you can add in bell peppers. Taste for seasoning and garnish with cilantro and peanuts.

A delicious and hearty stew inspired by West African and South Asian cuisines.

Peanut Stew with Sweet Potato, Cauliflower and Chickpeas

garlic (minced)

red bell pepper (seeds removed, diced)

cauliflower

potato

turmeric

curry powder

soy sauce

oz chickpeas (one can, drained and rinsed)

oz diced tomatoes (one can)

vegetable broth

kale (chopped)

lime (juiced)

Slow cooker instructions: Add all ingredients except the kale and lime juice to a slow cooker. Mix well, and set to high for 6 hours, until cooked, stirring intermittently if possible. Half an hour before you have finished cooking the stew, add in the kale and lime juice.

Stove top instructions: In a pot over medium heat, add 1 to 2 tablespoons of oil. Add the onion, garlic, bell pepper, cauliflower and sweet potato. Saute until slightly softened, approximately 8 minutes.

Add the spices, including the turmeric, paprika, curry powder and soy sauce to the pot. Stir and saute until fragrant, approximately 3 minutes. 

Add the chickpeas, diced tomatoes, peanut butter and vegetable broth. Stir until mixed well. Bring to a boil, then simmer covered over low heat for 25 to 30 minutes. Before serving, stir in the kale and add lime juice, if desired.

Enjoy on its own or with rice as desired.

Beef Tripe Kare Kare

lbs. beef tripe (sliced)

Knorr Beef Cube

baby bok choy

eggplant (sliced)

annatto seeds

onion (minced)

glutinous rice flour

cooking oil

black pepper and shrimp paste (bagoong alamang to taste)

Combine 4 cups water and tripe in a pot. Boil for 1 hour. Discard water and set the tripe aside.

Boil 1 ½ cups water in a small pot. Add annatto seeds. Continue to boil for 2 minutes. Set aside.

Heat oil in a pot. Saute onion and garlic until onion softens.

Add tripe. Saute for 1 minute.

Pour annatto water into the pot while filtering using a kitchen sieve. Let boil.

Add Knorr Beef Cube. Stir and then add peanut paste. Pour remaining water. Boil for 8 minutes.

Combine rice flour and ¼ cup water. Stir until blended. Pour mixture into the pot. Stir and continue to cook until the texture of the sauce thickens based on your preference.

Add snake beans and eggplant. Cook for 5 minutes.

Add baby bok choy or pechay. Cook for 1 minute.

Season with ground black pepper.

Serve with bagoong alamang over warm rice.

https://www.youtube.com/watch?v=kT3ehpeibVs

Beef Tripe Kare Kare Recipe

ingredients:
2 lbs. beef tripe, sliced
1 piece Knorr Beef Cube
1 bunch baby bok choy
15 pieces snake beans, cut into 2-inch pieces
1 piece Chinese eggplant, sliced
1 ½ cup peanut, processed until smooth and creamy
½ cup annatto seeds
1 piece onion, minced
5 cloves garlic, minced
1 ½ tablespoons glutinous rice flour
6 cups water
3 tablespoons cooking oil
Ground black pepper and shrimp paste (bagoong alamang) to taste

procedure:
Combine 4 cups water and tripe in a pot. Boil for 1 hour. Discard water and set the tripe aside.
Boil 1 ½ cups water in a small pot. Add annatto seeds. Continue to boil for 2 minutes. Set aside.
Heat oil in a pot. Saute onion and garlic until onion softens.
Add tripe. Saute for 1 minute.
Pour annatto water into the pot while filtering using a kitchen sieve. Let boil.
Add Knorr Beef Cube. Stir and then add peanut paste. Pour remaining water. Boil for 8 minutes.
Combine rice flour and ¼ cup water. Stir until blended. Pour mixture into the pot. Stir and continue to cook until the texture of the sauce thickens based on your preference.
Add snake beans and eggplant. Cook for 5 minutes.
Add baby bok choy or pechay. Cook for 1 minute.
Season with ground black pepper.
Serve with bagoong alamang over warm rice.

#karekare #filipino #tripas

Kare-Kare (Tripe)

Taking inspiration from West African peanut stew (or ground nut stew) made from peanutpaste and tomatoes; this thick, creamy and comforting stew is also made withsweet pumpkin and spinach and makes a delicious vegan dinner.

African Peanut Stew

brown onion

cm (1 inch) fresh ginger (grated)

cumin

coriander

cayenne pepper

(14 oz) tin/can diced tomatoes

(8¾ oz) pumpkin (peeled

(⅓ c) peanut butter (see notes)

(4 c) baby spinach

Peanuts, habanero chilli, optional,

cooked rice, boiled potatoes or bread (to serve)

Fry the onion in the olive oil over medium heat for 5 minutes until soft.

Add the garlic and fresh ginger, if using, and cook for another couple of minutes.

Stir in the ground cumin, ground coriander, cayenne pepper (if using) and ground ginger if not using fresh ginger, and then add the tomatoes, pumpkin and peanut butter and water and simmer 15-20 minutes until the pumpkin is tender.

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The most viewed peanut stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine