Braised Beef Kare Kare

Inspired by the dish from the Philippines, this stew has an intense aroma the traditional rich sauce. Serve as is over rice as a simple stew or, to enjoy as a fun street food as in the Philippines, tuck beef into warmed tortillas and top with mango, grilled eggplant and green beans.
Yield 6 Servings Prep. Time 20 min Cooking Time 210 min Total Time 230 min


Here are the following ingredients:

  • 2 lb (1 to 1.3 kg) Beef Chuck Flap Tail
  • 1 tbsp (15 mL) vegetable oil
  • 1 cup (250 mL) diced onion
  • 1 tbsp (15 mL) sweet paprika or annatto
  • ½ cup (125 mL) natural peanut butter
  • 4 cloves garlic, minced
  • 2 tbsp (30 mL) cornstarch or rice flour
  • 2½ cups (625 mL) beef broth
  • Fish sauce (optional)
  • Salt and fresh ground pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Cut the beef into 6 cubes. Pat beef dry with paper towel. Heat oil over medium-high heat in Dutch oven or enamelled cast-iron roaster. Brown beef, in batches, for about 10 minutes or until browned all over. Transfer to a plate.

  2. Reduce heat to medium. Cook onion, stirring, for about 5 minutes or until softened. Stir in paprika, peanut butter and garlic. Whisk cornstarch into the broth and add all at once to the pan. Bring to a simmer, stirring. Return beef and accumulated juices to pan.

  3. Cover, reduce heat to medium-low and simmer for 3 hours, turning the beef over occasionally, until beef is fork-tender. Season with fish sauce (if using), salt and pepper to taste.

  4. Transfer beef to a bowl using a slotted spoon. Use 2 forks to shred the cooked beef. Skim fat from sauce, then return beef to sauce.