Recipe

Kare Kare

A rich Filipino peanut stew with tender beef, crisp-tender vegetables, and a savory finish of bagoong on the side.

By Matt Campbell

•

4.8

A bowl of kare kare with tender beef and vegetables in a glossy peanut sauce, served with rice and a small dish of bagoong on a warm kitchen table

Kare kare is one of those dishes that feels like a warm hug and a flex at the same time. You get fork-tender beef, a peanut sauce that coats everything like velvet, and a pile of veggies that stay bright and snappy instead of turning into mush. Then you finish it the classic way: bagoong on the side, so each bite can be as salty and funky as you want.

This version is built for a real home kitchen. No hard-to-find shortcuts, no mystery packets required. We are leaning on peanut butter for body, toasted peanuts for texture, and a simple cornstarch slurry to get that signature thick, clingy sauce without stress.

Raw kare kare ingredients arranged on a kitchen counter including beef, peanut butter, toasted peanuts, long beans, eggplant, bok choy, garlic, onion, and annatto

Why It Works

Deep, nutty sauce without drama: Peanut butter plus ground toasted peanuts gives you richness and that slightly grainy, traditional texture.
Tender beef every time: A gentle simmer builds flavor in the broth and keeps the meat tender and succulent.
Veggies stay crisp-tender: We cook them separately and add at the end so they keep color and bite.
Customizable salt and funk: Serving bagoong on the side lets everyone season their own bowl.

Pairs Well With

Storage Tips

Refrigerate: Store kare kare in an airtight container for up to 4 days. If possible, keep vegetables separate so they do not soften too much.

Freeze: Freeze the beef and peanut sauce (skip freezing the cooked vegetables) for up to 2 months. Thaw overnight in the fridge.

Reheat: Warm gently in a pot over medium-low heat, stirring often. Add a splash of water or broth if the sauce tightens up. Add veggies at the end just to heat through.

A glass meal prep container filled with leftover kare kare peanut stew next to a small separate container of vegetables on a kitchen counter

Common Questions

What does kare kare taste like?

Rich and nutty from peanuts, savory from the beef broth, and gently earthy from annatto. On its own it is more cozy than salty. The magic is adding bagoong at the table for that punchy, salty, funky contrast.

Do I have to use oxtail?

Nope. Oxtail is classic, but it is pricey and takes time. This recipe uses beef chuck for tenderness and accessibility. You can also do beef shank or short ribs with similar timing.

What can I use instead of annatto?

Annatto (atsuete) gives kare kare its warm orange color and subtle earthy flavor. If you cannot find it, you can skip it and the dish will still taste great. The sauce will just be lighter in color.

Is bagoong required?

Most traditionally, kare kare is served with bagoong on the side. If you cannot do bagoong, try a small squeeze of calamansi or lime plus a pinch of salt or a dash of fish sauce in your bowl. It is not the same, but it scratches the itch.

Can I make kare kare ahead?

Absolutely. It is even better the next day. Make the beef and sauce ahead, then cook and add vegetables right before serving.

Any tips for banana blossom?

If you are using banana blossom, soak the sliced pieces in water with a squeeze of lemon or calamansi to help prevent browning. Then blanch or simmer until tender before adding to the sauce.

Peanut allergy swap?

This dish is peanut-forward. If you need an alternative, sunflower seed butter plus toasted sunflower seeds can get you close in richness and texture, but the flavor will be different.

Do I need to cook the bagoong first?

Either works. Some families serve it straight from the jar, others prefer sautéed bagoong for a slightly sweeter, more rounded flavor. If you like, warm a spoonful with a little garlic and onion, then serve it on the side.

A pot of kare kare peanut sauce simmering on the stove with a wooden spoon resting on the rim

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-bottom pot or Dutch oven
Skillet (for toasting peanuts if needed)
Cutting board and knife
Measuring cups and spoons
Small bowl and whisk (for cornstarch slurry)
Slotted spoon or tongs (for vegetables)

The first time I really understood kare kare, it was not from a fancy presentation. It was from watching how people ate it: rice first, stew next, then a careful little dab of bagoong like they were turning a knob from comfort to okay wow. That stuck with me. Kare kare is rich, sure, but it is also playful. You get to build your perfect bite, and honestly that is my favorite kind of food.

Kare Kare

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 2 hours 5 minutes

Total Time 2 hours 30 minutes

Servings 6

Ingredients

Beef and broth

2 lb beef chuck, cut into 2-inch chunks
1 medium onion, quartered
6 cloves garlic, smashed
8 cups water (or low-sodium beef broth)
2 bay leaves
1 tbsp fish sauce (optional, for the simmer)
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper

Peanut sauce

1/2 cup creamy peanut butter
1/2 cup roasted unsalted peanuts, finely ground (or chopped very small)
1 to 2 tbsp annatto powder (atsuete), start with 1 tbsp and add more for color
OR 1/4 cup annatto oil (brand strength varies, use enough to tint the oil a deep orange)
2 tbsp neutral oil (if not using annatto oil)
2 tbsp rice flour (optional, for extra traditional thickness)
2 tbsp cornstarch + 3 tbsp cold water (slurry)

Vegetables

1 large eggplant, cut into 2-inch pieces
8 oz long beans (sitaw) or green beans, cut into 2-inch pieces
2 cups bok choy or pechay, halved if large
1 cup sliced banana blossom (optional, if you can find it)
1 bowl of water + 1 to 2 tbsp lemon juice or calamansi (optional, for soaking banana blossom)

To serve

Steamed white rice
Bagoong alamang (shrimp paste), served on the side
Optional: chili oil or sliced fresh chiles for heat

A small ceramic dish filled with bagoong alamang shrimp paste on a wooden table next to a bowl of rice

Instructions

Simmer the beef. Add beef, onion, garlic, water (or broth), bay leaves, fish sauce (if using), salt, and pepper to a large pot. Bring to a boil, then reduce to a gentle simmer. Cover slightly and cook until the beef is fork-tender, about 1 hour 45 minutes to 2 hours. Skim foam as needed.
Strain and save the broth. Remove the beef with a slotted spoon and set aside. Strain the broth if you want a smoother sauce (recommended). Discard bay leaves. Aim for about 6 to 7 cups broth after simmering, then top up with water as needed.
Prep and cook the vegetables. Bring a pot of water to a boil and salt it.
Long beans: Blanch 2 to 3 minutes until bright, then remove.
Bok choy: Blanch 45 seconds to 1 minute, then remove.
Eggplant: Pan-sear in a little oil until golden and just tender (it holds up better than boiling), or blanch 2 minutes if you prefer.
Banana blossom (optional): Soak sliced banana blossom in water with lemon or calamansi while you prep the rest. Drain, then simmer or blanch until tender, about 8 to 12 minutes (timing depends on thickness). Drain well.
Set all vegetables aside.
Start the peanut base. In the same large pot (wipe it out if needed), heat annatto oil, or heat neutral oil and stir in annatto powder for 30 seconds until the oil turns orange. If your annatto powder looks grainy, you can strain the oil through a fine sieve for a smoother sauce. If using rice flour, stir it in and cook 1 minute to lightly toast.
Build the sauce. Whisk in peanut butter and ground peanuts. Slowly add 5 to 6 cups of the reserved broth, whisking until mostly smooth, with a little nutty texture. Bring to a gentle simmer.
Thicken to the right texture. Stir the cornstarch slurry again, then drizzle it into the simmering sauce while whisking. Simmer 2 to 3 minutes. You want it thick enough to coat a spoon. If it gets too thick, loosen with more broth.
Add beef and finish. Return the beef to the pot and simmer 5 minutes so the flavors meld. Taste and adjust salt. Add vegetables just to warm through, about 1 to 2 minutes.
Serve. Spoon kare kare over hot rice and serve bagoong on the side. Let everyone add a little at a time. Optional, but very good: a little chili on the side for heat.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Kare Kare

Why It Works

Pairs Well With

Recommended

Chicken Tinola

Bulalo

Arroz Caldo

Lugaw (Arroz Caldo)

Storage Tips

Common Questions

What does kare kare taste like?

Do I have to use oxtail?

What can I use instead of annatto?

Is bagoong required?

Can I make kare kare ahead?

Any tips for banana blossom?

Peanut allergy swap?

Do I need to cook the bagoong first?

Kare Kare

Ingredients

Beef and broth

Peanut sauce

Vegetables

To serve

Instructions