Beef Kare-Kare

Name: Beef Kare-Kare
Total time: 3600 s
Yield: 5-6 servings
Cuisine: American
Ingredients: 1 kilo beef cut into cubes; 100 g Bok Choy (Chinese cabbage) cut; 100 g yardlong beans cut into 2 inch long; 4 eggplants sliced/cut; 3 cups water; 1 cup ground peanuts or 5 tablespoons creamy peanut butter; 1 tablespoon fish sauce; 1 tablespoon cornstarch dissolved in 3 tablespoons warm water; 1 medium sized onion diced; 5 cloves garlic minced; to taste Salt and pepper; Cooking oil; Shrimp paste/bagoong; Optional: 3 tbs annatto seeds soaked in a cup of water for colour

Missus C @cook_3444903

A hearty Filipino stew with a rich and thick peanut sauce considered by most as the perfect comfort food as it has meat and veggies. Traditionally cooked using ox tail but for this recipe I used beef. Serve with a small portion of Bagoong or shrimp paste and white rice for the best experience.

Missus C @cook_3444903

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Ingredients

60 mins

5-6 servings

1kilo beef cut into cubes
100 gBok Choy (Chinese cabbage) cut
100 gyardlong beans cut into 2 inch long
4eggplants sliced/cut
3 cupswater
1 cupground peanuts or 5 tablespoons creamy peanut butter
1 tablespoonfish sauce
1 tablespooncornstarch dissolved in 3 tablespoons warm water
1medium sized onion diced
5 clovesgarlic minced
to tasteSalt and pepper
Cooking oil
Shrimp paste/bagoong
Optional: 3 tbs annatto seeds soaked in a cup of water for colour

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Steps

60 mins

1

Saute garlic and onion in oil until garlic is light golden brown and onion is translucent. Set aside.
2

Using the same pan earlier, cook beef for about 30-45 minutes or until tender. Push beef to the side of the pan and add sliced eggplants. Fry for about 5 minutes.
3

Add cooked garlic and onion, pour in 3 cups water (if using annatto seeds, replace 1 cup of water used to doak seeds in) and dissolved cornstarch and bring to a boil. Add ground peanuts/peanut butter, fish sauce, salt and pepper to taste. Simmer for about 10-15 minutes until sauce thickens.
4

Add yardlong beans and bok choy/pechay and simmer for another 5 minutes. Remove from heat. Note: Some prefer to blanch their veggies in hot water to cook separately from the meat and sauce to retain crispiness of vegetables.
5

Serve over steamed rice and a little bit of bagoong/shrimp paste on the side.