Kare-Kare Style Peanut Beef Stew with Oxtail

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A traditional Filipino Kare-Kare inspired stew featuring tender oxtail and beef simmered in a savory peanut sauce served with crisp vegetables. This filipino ready in about 160 minutes pairs cut into chunks oxtail pieces, cut into pieces beef shank, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into chunks oxtail pieces
• 1 lb, cut into pieces beef shank
• 8 cups water
• 1/2 cup peanut butter
• 6 cloves, minced garlic cloves
• 1, chopped medium onion
• 1 tbsp annatto seeds
• 2 medium, sliced into 1-inch pieces eggplant
• 1 cup, cut into 2-inch lengths string beans
• 1 cup, sliced (optional) banana blossoms
• 3 tbsp vegetable oil
• 3 tbsp fish sauce
• to taste salt
• 1/2 tsp ground black pepper

Instructions

1. Step 1: In a large pot, add 2 pounds of oxtail pieces, 1 pound beef shank pieces, and 8 cups of water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 2 hours until the meat is very tender.
2. Step 2: While the meat simmers, soak 1 tablespoon of annatto seeds in 1/4 cup warm water for 10 minutes to release color and flavor, then strain and set aside.
3. Step 3: In a separate pan, heat 3 tablespoons vegetable oil over medium heat. Sauté 6 minced garlic cloves and 1 chopped medium onion until translucent and fragrant, about 4 minutes.
4. Step 4: Add 1/2 cup peanut butter to the sautéed aromatics and stir for 2 minutes. Gradually add 1 cup of the meat broth from the pot, whisking to form a smooth peanut sauce.
5. Step 5: Stir the annatto oil into the peanut sauce, then pour the sauce back into the pot with the meat. Add 3 tablespoons fish sauce, and season with salt and 1/2 teaspoon ground black pepper. Simmer for 15 minutes to meld flavors.
6. Step 6: Meanwhile, blanch 2 sliced medium eggplants, 1 cup string beans cut into 2-inch lengths, and 1 cup sliced banana blossoms (optional) in boiling water for 2-3 minutes until tender-crisp. Drain.
7. Step 7: Add the blanched vegetables to the stew just before serving, stirring gently to combine. Serve hot with steamed rice and bagoong (fermented shrimp paste) on the side.