Beef Kare-Kare

Prep: 10 minutes | Cook: 2 hours 25 mins | Yield: 6-8 servings


  • 2 ½ lbs. beef chuck roast, cubed
  • 8 cups water, or more
  • salt and pepper
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • 1 large red onion, chopped
  • ½ cup creamy peanut butter
  • ¼ cup toasted rice, ground
  • ½ cup annatto seeds, soaked in a 1 cup hot water
  • 1 bundle string beans, 3-inch length cut
  • 5 eggplants, sliced lengthwise
  • 1 bundle bok choy
  • salt and pepper, to taste
  • ½ cup shrimp paste, sautéed, for serving


In a large pot, put together the beef and water. Sprinkle with salt and pepper. Cook until the meat is tender, about 2 hours. Strain the meat out once tender, and keep the stock. Heat the oil in another large pot, add the onion, garlic, and beef stock. Bring to a boil. Add the peanut butter, toasted ground rice and annatto (colored) water. Simmer for 5 minutes. If the sauce gets thick, add more hot water, ½ cup at a time. Add the beans and simmer for another 5-8 minutes. Add the eggplants, simmers for another 3-5 minutes. Add the meat and bok choy. Season with salt and pepper, and simmer for another few minutes. Remove from heat. Serve with bagoong/shrimp paste over hot plain rice.


Thanks for dropping by, please enjoy!

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