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Introduction
Kare-Kare, a beloved Filipino stew, has been gracing tables since the pre-colonial era. Originally a dish for nobility, it evolved over centuries, incorporating Spanish and Chinese influences. This healthy adaptation honors its rich history while meeting modern nutritional needs. By swapping out fatty cuts for leaner options and amping up the vegetable content, we've created a version that's both nourishing and nostalgic. Perfect for health-conscious food lovers, this Kare-Kare proves that traditional flavors and wellness can deliciously coexist.
Ingredients
• 1 pound lean beef sirloin, cut into 1-inch cubes
• 1 block (14 oz) extra-firm tofu, drained and cut into 1-inch cubes (optional, as meat alternative)
• 1/2 cup natural creamy peanut butter (no added sugar or oils)
• 2 tablespoons olive oil, divided
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon fish sauce (optional, for depth of flavor)
• 4 cups low-sodium beef or vegetable broth
• 2 medium eggplants, cut into 1-inch cubes
• 2 medium carrots, peeled and cut into 1-inch chunks
• 1 large green bell pepper, cut into 1-inch pieces
• 1 bunch baby bok choy, roughly chopped
• 1/4 cup roasted unsalted peanuts, roughly chopped
• 2 tablespoons cornstarch (for thickening)
• 1/4 cup cold water (for cornstarch slurry)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)
Step 1:
Preheat oven to 425°F (220°C). Toss eggplant and carrot chunks with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway through.
Step 2:
While vegetables are roasting, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and garlic, sauté for 5 minutes until softened.
Step 3:
Add beef sirloin (if using) to the pot and cook for 5-7 minutes until browned on all sides. If using tofu, add it now and gently stir to combine.
Step 4:
Stir in tomato paste, soy sauce, and fish sauce (if using). Cook for 1 minute until fragrant.
Step 5:
Add peanut butter and broth, stirring until peanut butter is fully incorporated. Bring to a simmer and cook for 15 minutes.
Step 6:
Add roasted eggplant, carrots, and bell pepper to the pot. Simmer for another 15 minutes until vegetables are tender and meat is cooked through.
Step 7:
In a small bowl, whisk together cornstarch and cold water to make a slurry. Slowly stir into the simmering stew to thicken.
Step 8:
Add bok choy and cook for 2-3 minutes until wilted. Taste and adjust seasoning with salt and pepper.
Step 9:
Remove from heat and stir in chopped peanuts. Garnish with fresh cilantro before serving.
Q: Can I make this recipe in a slow cooker?
A: Yes, brown the meat and sauté the onions and garlic before transferring to a slow cooker. Cook on low for 6-8 hours, adding vegetables in the last 2 hours.
Q: Is this recipe spicy?
A: No, this version is not spicy. You can add chili flakes or hot sauce to taste if you prefer some heat.
Q: Can I freeze this dish?
A: Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding extra broth if needed.
• For a vegetarian version, use only tofu and vegetable broth.
• Natural peanut butter can be substituted with almond butter for a different nutty flavor.
• If you can't find bok choy, substitute with spinach or kale.
• Adjust the consistency of the sauce by adding more broth if too thick, or more cornstarch slurry if too thin.
• This recipe contains peanuts and soy. It can be made gluten-free by using tamari instead of soy sauce.
• For best results, use grass-fed beef sirloin for higher nutritional value and better flavor.
• Roasting the eggplant and carrots before adding to the stew will enhance their flavor.
Serve hot in bowls, garnished with additional chopped peanuts and cilantro if desired. Accompany with steamed rice or crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin the sauce.
Start roasting the vegetables before preparing other ingredients to optimize cooking time. Prepare the cornstarch slurry while the stew is simmering.
- For best flavor, use natural peanut butter without added sugars or oils
- Don't overcook the bok choy to maintain its crisp texture
- Adjust the thickness of the sauce to your preference using the cornstarch slurry
For a spicier version, add 1-2 tablespoons of sriracha or sambal oelek. For a coconut variation, replace half the broth with coconut milk.
Serve with steamed jasmine rice and a cold lager beer or a crisp white wine like Sauvignon Blanc.
This dish is suitable year-round but especially comforting in fall and winter.
Contains peanuts and soy. May contain fish (if using fish sauce). Can be made gluten-free by using tamari instead of soy sauce.
