Recipe

Kare-Kare

Classic Filipino peanut stew with tender beef, crisp-tender vegetables, and a creamy, savory sauce you'll want to spoon over rice.

By Matt Campbell

•

4.8

A bowl of kare-kare with tender beef and vegetables in a creamy peanut sauce, served with steamed rice on a warm wooden table

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Kare-kare is one of those dishes that looks fancy and tastes like you cooked all day, even when you took a few smart shortcuts. It's a Filipino stew built around a nutty peanut sauce, tender meat, and a lineup of vegetables that soak up flavor like they're getting paid for it.

My version keeps the ingredients accessible and the steps clear. We simmer beef until it's soft, build a peanut sauce that's rich but not heavy, then finish with vegetables so they stay bright and crisp-tender. Serve it with rice, and if you have bagoong (Filipino shrimp paste), let people add it at the table. That salty funk is the little switch that turns “wow” into “okay, WOW.”

Peanut butter, beef, eggplant, bok choy, string beans, onion, garlic, and annatto on a kitchen counter ready to prep for kare-kare

Why It Works

Deep, nutty sauce without mystery ingredients: Peanut butter does the heavy lifting, and toasted rice gives you that classic kare-kare body.
Tender meat, not dry meat: A gentle simmer (or pressure cooker) gets you that fall-apart bite kare-kare is known for.
Vegetables that still have a pulse: We cook them at the end so they stay vibrant instead of turning into beige sadness.
Choose your own adventure: Beef chuck is easy, oxtail is luxurious, and the sauce works with chicken, pork, or even tofu.

Pairs Well With

Storage Tips

Refrigerate: Store kare-kare in an airtight container for up to 4 days. For best texture, store vegetables separately if you can, especially bok choy.

Freeze: Freeze the meat and peanut sauce (ideally without the veggies) for up to 2 months. Thaw overnight in the fridge.

Reheat: Warm gently on the stove over medium-low, stirring often. If the sauce thickens too much, loosen with a splash of water or broth. Peanut sauces like to tighten up as they cool, totally normal.

A glass meal prep container filled with kare-kare peanut stew cooling on a kitchen counter with a lid nearby

Common Questions

What is kare-kare made of?

Kare-kare is typically made with a peanut-based sauce, meat (often oxtail, beef, or tripe), and vegetables like eggplant, string beans, and pechay (bok choy works great). It's commonly served with rice and bagoong on the side.

Do I have to use bagoong?

Nope. Kare-kare is delicious without it. But bagoong adds a salty, funky punch that balances the rich peanut sauce. If you're unsure, serve it on the side so everyone can customize.

Bagoong tip: You might see plain bagoong alamang (shrimp paste) or a sautéed/spiced version (often labeled ginisa). Both work. Just taste first and start with a small amount, because salt levels vary a lot.

What can I use instead of annatto (atsuete)?

Annatto is mostly for color. You can skip it and the dish will still taste great. If you want a similar warm tint, use a small pinch of paprika (sweet, not smoked) or a tiny bit of turmeric.

Why is my kare-kare sauce gritty or separated?

A few common culprits: the pot is boiling (peanut sauce likes a gentle simmer), the peanut butter wasn't tempered with hot broth first, or your peanut butter brand separates more easily. Keep the heat low, whisk the peanut mixture in gradually, and stir often. If it looks split, whisk in a splash of hot broth and keep stirring over low heat until it smooths out.

Can I make kare-kare in an Instant Pot?

Yes. Pressure cook the beef with aromatics until it's tender, then switch to sauté to build and thicken the peanut sauce. For beef chuck, cook on High Pressure for 35 to 45 minutes (natural release 10 minutes). For oxtail, plan on 50 to 60 minutes. Add vegetables at the end on sauté so they don't overcook.

What vegetables can I swap in?

Totally flexible. Try pechay (classic), banana blossom (puso ng saging), okra, or even cabbage in a pinch. Just add tender greens last so they stay bright and not sad.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy pot or Dutch oven
Cutting board and sharp knife
Measuring cups and spoons
Whisk
Slotted spoon or tongs
Small skillet (optional, for quick blanching or sauté)

The first time I tried to make kare-kare, I treated it like a regular beef stew and wondered why my vegetables turned into mushy little flags of regret. Lesson learned: kare-kare is all about timing and balance. Tender meat, bold peanut sauce, vegetables cooked last, and the option of bagoong at the table for anyone who wants that salty edge. Now it's one of my favorite “feed a group” meals because it tastes like you went big, but the process is honestly pretty chill once you know the flow.

Kare-Kare

(4.8 Reviews)

Prep Time 25 mins

Cook Time 2 hrs 10 mins

Total Time 2 hrs 35 mins

Servings 6

Ingredients

2 1/2 lb beef chuck, cut into 2-inch chunks (or use oxtail)
7 cups water or low-sodium beef broth, plus more as needed
1 medium onion, chopped
6 garlic cloves, smashed and chopped
2 bay leaves
1 tbsp fish sauce (optional, for extra savoriness)
1/2 tsp black pepper, plus more to taste
1/2 cup creamy peanut butter (unsweetened if possible)
1/4 cup toasted ground rice (or rice flour, see note)
1 tbsp annatto powder (atsuete) or 2 tbsp annatto oil (optional, for color)
1 lb Chinese eggplant, cut into 2-inch pieces
8 oz yardlong beans or green beans, cut into 2-inch pieces
2 small bunches bok choy (or 1 large), ends trimmed
Salt, to taste
Cooked white rice, for serving
Bagoong alamang (Filipino shrimp paste), for serving (optional but classic)

Peanut butter, annatto powder, toasted ground rice, onion, and garlic measured in small bowls on a kitchen counter

Instructions

Simmer the beef. Add beef, 7 cups water or broth, onion, garlic, bay leaves, fish sauce (if using), and black pepper to a large pot. Bring to a boil, then lower to a gentle simmer. Skim off foam if needed. Cover with the lid slightly ajar and cook until the beef is very tender, about 1 1/2 to 2 hours. Add a splash more liquid if the level drops too much.
Mix the peanut thickener. Remove bay leaves. Scoop out about 2 cups of hot broth into a bowl. Whisk in peanut butter until smooth, then whisk in toasted ground rice and annatto (if using). This is the classic kare-kare thickener, and it keeps the sauce rich without tasting floury.
Rice flour note: If you're using rice flour (not pre-toasted), toast it in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until lightly golden and nutty-smelling. Let it cool a minute, then use as directed.
Build the sauce. Pour the peanut mixture back into the pot and stir well. Keep it at a gentle simmer (no hard boiling) for 8 to 12 minutes, stirring often so nothing sticks. Taste and season with salt and more pepper as needed. If you'd like it thicker, simmer a little longer. If it gets too thick, loosen with a splash of broth or water.
Cook vegetables in stages. Add eggplant and simmer until just tender, about 6 to 8 minutes. You're looking for the point where a knife slides in with slight resistance, not total collapse. Add beans and cook 3 to 4 minutes. Add bok choy and cook until bright and wilted, about 1 to 2 minutes.
Serve. Spoon kare-kare over hot rice. Serve bagoong on the side for anyone who wants that salty, funky kick.