Slow Cooker Filipino Kare Kare Stew
A slow cooked traditional Filipino stew with a rich peanut sauce that is absolutely delicious.
4h 20 min
4h 10 min
2 pounds stewing beef, cubed
3 tbsp vegetable oil
2 cups beef stock
1 big onion, chopped finely
4 cloves garlic, minced & divided
1 tbsp annatto seeds (or substitute with 1 tsp paprika and pinch of turmeric)
8oz new potatoes, peeled & cubed
2 long eggplants, cut into long slices
1 bunch green beans, cut into long slices
3 tbsp peanut butter
3 tbsp toasted ground rice flour
2 tbsp tamarind paste
1 tbsp fish sauce
2 tsp granulated sugar
1 bay leaf
1 tbsp white wine vinegar
Salt and freshly ground black pepper to taste
Heat 2 tablespoons of the oil in a large pan. Fry the annatto seeds (if using) in the oil until the oil turns dark red. Discard the seeds.
Cook the onion and 2 minced garlic cloves in the oil until tender.
Add the beef cubes to the pan and cook over high heat until lightly browned. Stir in the paprika and turmeric if using instead of annatto seeds.
Pour the beef stock in the pan. Stir in the fish sauce, tamarind paste, sugar, and bay leaf. Mix to combine well and place pan contents in the slow cooker.
Cook on high for 4 hours.
Meanwhile, heat the remaining 1 tablespoon oil in the pan. Add the remaining garlic to the pan. Cook the eggplant slices and green beans for about 5 minutes and set aside until later.
Mix the ground rice powder and peanut butter and set aside.
When the beef mixture has cooked for 3 ½ hours, stir in the eggplant and green beans.
Add some liquid from the slow cooker to the peanut paste and mix well. Stir peanut mixture in the slow cooker and let cook for another ½ hour.
Stir in the vinegar and mix well. Adjust salt and black pepper seasonings according to taste. Serve with rice.