Kare-Kare (Filipino Velvety Roasted Peanut Stew with Eggplant, Long Beans & Bok Choy) – Authentic Philippines Recipe
Manila fiesta centerpiece: a golden, silky toasted-peanut stew loaded with emerald greens and eggplant.
- Country of Origin
- 🇵🇭 Philippines (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender braised beef chuck (or crispy tofu), Purple eggplant, Long beans, Creamy toasted peanut and ground rice sauce, Golden annatto (atsuete) oil
Ingredients for Kare-Kare (Filipino Velvety Roasted Peanut Stew with Eggplant, Long Beans & Bok Choy) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender braised beef chuck (or crispy tofu), prepped into bite-sized pieces
- 1.5 cups purple eggplant, washed and trimmed
- 1 cup long beans
- 1 medium onion and 3 cloves garlic, finely minced with creamy toasted peanut and ground rice sauce
- 1.5 tbsp traditional Philippines seasoning (golden annatto (atsuete) oil, garlic, savory shrimp/mushroom relish on side)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender braised beef chuck (or crispy tofu) for 5 minutes.
- Add minced onion, garlic, creamy toasted peanut and ground rice sauce, and golden annatto (atsuete) oil, garlic, savory shrimp/mushroom relish on side, stirring for 2 minutes until deeply aromatic.
- Add purple eggplant and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in long beans right before serving warm.