Wouldn't you want to have this mouth-watering decadence for dinner tonight? Yeah, I thought so! You don't have to spend many hours prepping and cooking to enjoy this Beef Kare Kare recipe with a lovely pairing of the savory Shrimp Paste (bagoong alamang) because I can teach you how to make this delicious Filipino Peanut Stew using an Instant Pot. I have also included a peanut-free option using sunflower butter, almond butter, or cashew butter. So keep reading and let's eat!
This hearty dish is inspired by my other one-pot meal beef stew recipes like Beef Mechado and Beef Kaldereta. Our fan favorite for beef cooked using an instant pot is this Beef Nilaga (Bulalo) recipe. Gotta LOVE that Instant Pot for making more labor-intensive Filipino dishes quick, tasty, healthy, and delicious.
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Ingredient Notes and Substitutions
Ingredients for the Beef Kare Kare:
The ingredients listed below can be found in your local supermarket or many Asian supermarkets.
- Olive Oil is my favorite, however, you can use any type of oil.
- Aromatics: Garlic and Onion
- Beef Short Ribs please refer to the other "Protein Variations" section below.
- Water or beef broth will give a more robust flavor to this dish.
- Peanut Butter, Sunflower Butter, Almond Butter, or Cashew Butter can be used see "How to Make Kare Kare Peanut-Free" note below.
- Glutinous Rice Flour serves as a thickening agent. Cornstarch or regular flour can be used as a substitute using a 1:1 ratio.
- Vegetables: Green Beans, Eggplant, and Baby Bok choy are my favorites for Kare Kare because I love the mix of textures and they also provide a contrasting color to the dish making for a nice presentation. I have seen recipes use traditional vegetables such as Banana Blossoms or Banana Flowers, Banana Hearts, Chinese Cabbage, Daikon Radish, Okra, and Long Beans or String Beans are used as well. Feel free to substitute any type of vegetables that do not have such a strong flavor that can overpower the taste of the dish. And for the eggplant, any variety will be fine.
- Annatto Powder or Annatto Seeds gives the dish its unique orange-reddish color. Additionally, it enhances the flavor of the Kare Kare by providing a slightly sweet and peppery taste. Mama Sita's annatto powder is the brand I use and you can find it at most local grocery stores in the Asian aisle.
Ingredients for the Bagoong:
- Olive Oil is my favorite, however, you can use any type of oil.
- Garlic there's nothing like using fresh minced garlic for the full flavor that it imparts. However, garlic that comes in a jar or dehydrated would be an acceptable substitute.
- Cane Vinegar is my favorite for most Asian recipes. Rice Vinegar or Apple Cider Vinegar can be used as a substitute.
- White Granulated Sugar works best for balancing out the saltiness in the bagoong. However, you can opt to use organic coconut sugar and it would be just fine.
- Bagoong or Shrimp Paste also goes by other names like bagoong alamang, shrimp fry, or lingayen. This Sautéed Shrimp Fry is what I use regularly.
See the Beef Kare Kare recipe card below for exact quantities.
Instructions for Cooking in an Instant Pot
One of the reasons, why this dish is reserved for special occasions is because it takes almost three hours or so to make this dish. I don't know about you, but sometimes, I just don't have that much time. So here comes my Instant Pot to the rescue!
Step 1: Set your Instant Pot on Sauté for 12 minutes.
Step 2: Sauté the garlic and onions.
Step 3: Sear the short ribs on both sides then add water or broth, peanut butter or sunflower butter, annatto powder, and rice flour.
Step 4: Set the Instant Pot to Pressure Cook on High for 50 minutes. See the Cooking Tips section below.
Step 5: After "natural release" skim off the fat from the sauce. (See Cooking Tips).
Step 6: Remove the short ribs then set the Instant Pot to Sauté for 15 minutes.
Step 7: Add the green beans and cook for a couple of minutes.
Step 8: Add the eggplant and cook for 2 minutes.
Step 9: Add the baby bokchoy and cook for an additional 2 minutes.
Step 10: Add the short ribs back to the Instant Pot and heat through. Season with a pinch of salt or fish sauce if desired.
See the Beef Kare Kare recipe card for more specific instructions.
How to Make Bagoong (Shrimp) Paste
Bagoong, pronounced as buh-goo-ONG, is a Philippine salty and savory condiment made of either shrimp or anchovies. This is a perfect condiment to balance out the nutty and roasted flavors of the dish.
Step 1: In a separate pan, caramelize the garlic in oil until golden brown over medium-high heat.
Step 2: Add the bagoong shrimp paste.
Step 3: Add vinegar and sugar then stir.
Step 4: Cook bagoong until reduced.
See the Beef Kare Kare recipe card for more specific instructions.
How to Make Peanut-Free Beef Kare Kare
This Filipino classic is typically made with roasted ground peanuts and mixed into the beef broth to make a thick peanut sauce. Unfortunately, my son has a peanut allergy so I had to find ways to still enjoy this dish without using regular grounded peanuts.
I have tried and tested these three peanut-free options by using a 1:1 ratio and I have been able to match the same rich, decadent, and flavorful hearty dish. My recommendation would be to start with one tablespoon and add more to your liking.
- Sunflower Butter
- Almond Butter
- Cashew Butter
Protein Variations
Three categories are dependent on the different proteins used for this traditional recipe.
- Beef - Some often used are oxtails, beef chuck, beef shanks, beef tripe, and ox tripe.
- Pata - Tagalog for pig leg or pork hocks. Kare Kare made with pata is the second most popular main ingredient. This cut of meat is generally least expensive than an oxtail which makes it a perfect alternative to Beef Kare Kare. The collagen contributes to the overall consistency of the sauce, therefore making it thicker and more succulent. Another cut that would also be a great alternative is pork belly.
- Seafood - Shrimp, crab, mussels, squid, and fish.
Equipment Needed
- While you can use a Dutch Oven or any soup-type pot to make this dish, an Instant Pot works excellent and is my preference because it cuts the cooking time in more than half and clean-up is a breeze!
Storage and Reheating
Promptly place any Beef Kare Kare leftovers in the refrigerator in a sealed container within 1 to 2 hours of serving.
Store leftovers in the coldest part of the refrigerator for 3 to 4 days.
Leftovers in a sealed tight container can be kept in the freezer for up to three months. Note that the longer it's been frozen will change the color and texture of the vegetables.
Reheat any thawed Beef Kare Kare on a stovetop over medium heat (frequently stirring to prevent it from scorching) or in the microwave in a microwave-safe bowl.
Cooking Tips
After Step 4, skim the fat off the stew using a fat separator. Or you can make this dish in advance, by stopping here and putting the Beef Kare Kare in the refrigerator for a few hours or overnight. Doing so will cause the fat to solidify on top making it easier to remove.
Bagoong is made with fermented shrimps and will be very aromatic, especially when cooking with garlic. So be sure to light up some candles, close all your closet doors, and open all your windows if possible.
Other Beef Recipes You May Like
Frequent Questions Answered
A smooth and creamy texture is preferred in making a rich peanut sauce for Kare-Kare.
Steamed white rice and bagoong (see recipe above) go perfectly well with Kare Kare.
Yes! Adding ½ teaspoon of turmeric is an excellent substitute for annatto seed or annatto powder will not only give the orange-reddish color but will also have added health benefits.
Yes! Roasting and grinding any type of nuts or seeds (peanuts, almonds, cashew, or sunflower) will reward you with very flavorful peanut butter or peanut-free butter version of Kare Kare.
Did you make this recipe? Please leave a rating below. Let's be taste buds and follow me on Facebook, Twitter, Instagram, and Pinterest!
📖 Recipe
Equipment
Ingredients
For the Kare Kare
- 2 tablespoon Olive Oil
- 3 cloves Garlic Minced
- 1 medium Onion Sliced
- 2 pounds Beef Short Ribs
- 4 cups Cold Water or Beef Broth
- 1 tablespoon Annatto Powder
- 2 tablespoon Rice Flour mix with water
- ½ cup Sunflower Butter, Peanut Butter, Almond Butter, or Cashew Butter Smooth and Creamy
- 1 cup Green Beans cut 2" long
- 1 cup Eggplant cut on a ½" bias then halved
- 1 cup Baby Bokchoy cut 1" separated leaves from the white core
For the Bagoong (Shrimp Paste)
- 1 tablespoon Olive Oil extra virgin
- 3 cloves Garlic minced
- 2 tablespoon Shrimp Paste (Bagoong)
- 1 tablespoon White Vinegar
- 1 tablespoon White Sugar
Instructions
How to Cook the Beef Kare Kare
- Set the Instant Pot to Sauté for 12 minutes.
- Add olive oil. Then sauté garlic and onions until light brown in color and softened (about 2 minutes).2 tablespoon Olive Oil, 3 cloves Garlic, 1 medium Onion
- Sear beef short ribs for 5 minutes on each side. Then add water, annatto powder, sunflower butter (or whichever you are using) and rice flour.2 pounds Beef Short Ribs, 4 cups Cold Water or Beef Broth, 1 tablespoon Annatto Powder, ½ cup Sunflower Butter, Peanut Butter, Almond Butter, or Cashew Butter, 2 tablespoon Rice Flour
- Set the Instant Pot on high at Pressure Cook setting for 50 minutes.
- After "natural release" and Instant Pot is fully vented, you can skim off the fat on top of the stew at this point. Remove the short ribs and set them aside in a bowl.
- Set the Instant Pot to Sauté for 15 minutes.
- Add the green beans and cook for 2 minutes.1 cup Green Beans
- Add the eggplant and cook for 2 minutes.1 cup Eggplant
- Add the baby bokchoy and cook for 2 minutes.1 cup Baby Bokchoy
- Add the short ribs to the Instant Pot and cook until heated. Add more rice flour mixture if desired for a thicker stew. Season with salt or fish sauce.
How to Cook the Bagoong (Shrimp Paste)
- In a separate pan, over medium-high heat, add oil and caramelize the garlic (2 minutes).1 tablespoon Olive Oil, 3 cloves Garlic
- Add the bagoong and stir.2 tablespoon Shrimp Paste (Bagoong)
- Add the vinegar and sugar to the skillet with the bagoong and stir.1 tablespoon White Vinegar, 1 tablespoon White Sugar
- Cook until the bagoong mixture is reduced and turns a deeper red color. See photo above.
Notes
- Be sure to follow the manufacturer's cooking instructions for using your Instant Pot.
- Peanut Butter, Sunflower Butter, Almond Butter, or Cashew Butter can be used using the same 1:1 ratio for measurement.
- If these vegetables are available to you to make the traditional recipe, use Banana Blossoms or Banana Flowers, Chinese Cabbage, Daikon Radish, Okra, and Long Beans or String Beans.
- For the Annatto Powder, start out with using 1 tablespoon then add more depending on the desired color for the dish.
- Alternatively you can use a regular stock pot to make this dish. Note that cooking time will be longer. From my experience, short ribs will take anywhere from 2 to 3 hours to become tender.
- You also have the option of grilling the vegetables giving it a more authentic look, then adding them to the finished dish. A+ for presentation!
- You can also purchase bagoong already sautéed to save some time. Honestly, it just doesn't taste as good as the one you would prepare at home.
Spillt User
Simple and easy yet the same decadent flavors of the rich peanut (free) stew. 😋
Jocelyn Wilhelm
Thank you! Glad you find this Beef Kare Kare recipe simple and easy to follow.
Fran
Very delicious and easy to make.
Jocelyn | JOZmahal
Thank you for your review, Fran. 💕