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{Recipe} Peanut Butter Beef Stew #foodieextravaganza

Welcome back to our monthly Foodie Extravaganza!

foodieextravaganza

If this is your first time joining us, the Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you and this month that ingredient is a classic family favorite…PEANUT BUTTER!

Which means you can see 17 more delicious & unique peanut butter recipes at the end of this post. Yay!

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This month I joined a group of bloggers who get together every month to celebrate monthly food holidays! Fun, right? Every month we’re given an ingredient to work with in whatever way we choose. This month’s ingredient was Peanut Butter.

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But wait, I don’t eat peanut butter.

True, I normally don’t, but there is one dish where I will make an exception – Kare KareKareKare is a Filipino curry-like dish normally made with peanut butter and oxtail. It’s one of my favorite Filipino dishes, so it was one of the first things I thought of when brainstorming what to make with peanut butter. Of course, I had to put my own spin on it, so Peanut Butter Beef Stew it is!

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I love a slow cooked stew in the colder months. Hot, flavorful broth, and tender meat falling off the bone – it’s the perfect dinner to warm you up. Here, the peanut butter adds another dimension to the flavor and smooths out and thickens the broth.

I did use peanut butter, since that was the ingredient of the month, but I have good news for those of you who don’t eat peanuts – you can make this with sunbutter or almond butter! It’ll taste just as good. You can hug me when you see me.

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Traditionally, Kare Kare is made using oxtail, but (1) they don’t carry it where I shop and (2) shank has more meat anyway. And when you’re making a stew, more meat is a good thing, right? I think so.

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I used the vegetables I normally like in Kare Kare, but this is stew – you can use whatever you prefer. Try it with carrots and potatoes! I don’t judge. I just eat. Okay, that’s not true. If you’re a restaurant, I judge, but you’re not, so let’s just eat.

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Peanut Butter Beef Stew (Kare Kare)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: stew, dinner
Cuisine: Filipino
Ingredients
  • 3-4 lbs beef shank
  • 1 medium onion, diced
  • 10 cloves garlic, peeled and smashed
  • 2 medium Chinese eggplants
  • 1 lb green beans
  • 2 small bunches bok choy
  • ½ cup peanut butter*
  • 2 tsp annatto powder
  • 5 cups beef broth
  • cooking oil
  • sea salt
Instructions
  1. Heat oil over medium-high heat in a deep, heavy bottomed stock pot.
  2. Salt shanks on both sides.
  3. When oil is hot, sear meat until golden brown, about 2-3 minutes per side. Remove from heat and set aside.
  4. Lower the heat to medium and saute onions until translucent.
  5. Add garlic and annatto powder and saute until fragrant, about two minutes.
  6. Add the beef broth and peanut butter, stirring until the peanut butter is dissolved.
  7. Return the shanks to the pot, taking care to submerge them in the broth.
  8. Turn the heat to low and let simmer for 3 hours.
  9. Wash and dry the vegetables.
  10. Cut the bottoms off the bok choy bunches and separate the leaves.
  11. Slice the eggplant in half lengthwise then cut into half inch semi-circles.
  12. In the last half our of cooking, add the eggplant and beans to the pot. Season with salt to taste.
  13. In the last 15 minutes of cooking, add the bok choy.
  14. The stew is ready when the vegetables are tender and the meat is falling off the bone.
  15. Taste the broth for seasoning and add salt if needed.
Notes
* Can substitute sunbutter or almond butter

 

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Are you ready for more peanut-buttery goodness? Check out the rest of the Foodie Extravaganza below!

So you’re a fellow foodie? Come connect with me!
Facebook | Pinterest | Twitter | Instagram | Google+

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Don’t miss the rest of these delicious peanut butter recipes!

19PeanutButterRecipes

Peanut Butter & Potato Chip Fudge by Keep it Simple, Sweetie

Peanut Butter and Chicken Pumpkin Stew by Kudos Kitchen by Renee

Dairy Free Chocolate Syrup Swirled Peanut Butter Blondies by The Sweet {Tooth} Life

3 Ingredient Peanut Butter Cookies by My Creative Days

Applesauce Peanut Butter Muffins by Fearlessly Creative Mammas

Peanut Butter Beef Stew by The Joyful Foodie

Peanuty Autumn Roots by Culinary Adventures with Camilla

Sesame Noodles with Spicy Peanut Sauce by Food Lust People Love

Peanut Butter Filled Steamed Buns by A Day in the Life on the Farm

Reese’s Krispies Popcorn by Making Miracles

Peanut Butter Potato Candy by Cindy’s Recipes and Writings

Peanut Butter Curry Ramen by Rae Gun Ramblings

Hong Kong French Toast by Tara’s Multicultural Table

Pumpkin & Peanut Butter Pop Tarts by Passion Kneaded

<Salted Vanilla Bean Peanut Butter Cup Fudge by Laura@Baking in Pyjamas

Buckeye Brownie Bites by The Freshman Cook

Thai Chicken Peanut Noodles by Garnish and Glaze

Peanut Butter and Jelly Cupcakes by Mrs. Penguin Bakes

Thai Peanut Chicken Skewers by Pantry Friendly Cooking

To see more delicious Foodie Extravaganza treats or learn how to join the party each month visit us here!

 

Are you a peanut butter person? Have you made anything savory with it before?

 So you’re a fellow foodie? Come connect with me!
Facebook | Pinterest | Twitter | Instagram | Google+

If it’s Filipino food you’re looking for…

Paleo Filipino chicken adobo - gluten free, soy free, delicious!Savory, lemon ginger oat porridge replaces the rice in traditional lugaw (Filipino rice porridge) with steel cut oats for a satisfying chew.These no-bake cookies are deliciously buttery and sandy. Grain free, gluten free and refined sugar free, they'd make an awesome protein-filled snack!

 

 

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25 Comments

  1. That looks amazing! Perfect for this cooler weather – hearty and delicious!

  2. I just happen to have some beef shanks in the freezer. Thanks for sharing.

  3. Some of my readers wanted me to make this when I asked for help with a peanut butter recipe. I didn’t. I’m glad you did! I’ll share it with them. Thanks.

    • I’m happy to give them their kare kare fix! 😉 I can imagine they’re pretty happy with how delicious your autumn roots turned out, though!

  4. Beef shank or oxtail, it’s all good! What a wonderful warming stew for chilly weather, Joy! I can’t wait for ours to come.

    • Is it still warm where you live? Our summer dragged on until just a couple week ago, and now suddenly our nights are so cold (to me)!

  5. What a great stew for this time of year! Looks yummy!

  6. Beef stew is one the best meals ever for a cold winter day. Making it with an Asian flavor twist is fusion genius.

  7. Sounds like a great dish, I love cooking with oxtail.

  8. This looks absolutely delicious! I can’t believe my (Filipino) husband has never mentioned Kare Kare to me.

    • Thank you! Kare Kare is regional, I believe, so it’s possible they don’t normally serve it in your husband’s family’s hometown. My dad’s family makes it, but my mom’s doesn’t! (I love all the international cuisine on your blog, btw!)

  9. Thank you for introducing me to kare kare. I’d never heard of it before but it sounds delicious. I also appreciate that you can swap out almond butter if you’re not a peanut butter fan. Good to know!

    • You’re welcome! :) I have family who don’t eat peanut butter (I actually don’t prefer it myself), so I wanted to make sure others who are peanut averse or allergic knew they could swap it out easily.

  10. I’ve tried making Kare-Kare with short rib (cut to big chunks) instead of ox-tail also because 1) it’s cheaper, 2) ox-tail can be difficult to eat, and 3) short rib is delicious!

    I’ll definitely try with shanks next time.. The more meat, the better!

    And side note to anyone wanting to make this: Unless you use a pressure cooker, don’t skimp on the cook time. Trust me it will be worth it!

    • I haven’t tried it with short ribs, but I bet that tastes delicious! One of the reasons I went with shank was because those little chunks of marrow are my favorite thing about oxtail, and shank has bigger marrow chunks! :)

  11. I’m learning to like peanut butter. I do love peanut chicken stew so I am sure that I would love this with beef or oxtails. Wish oxtails weren’t so expensive. I’d eat them more often.

    • I hear you on the peanut butter. I normally don’t eat it, but there are certain applications where I enjoy it. This being one of them! I do wish oxtails were cheaper and easier to come by. They add a lot of flavor to stews and broths.

  12. Wow what interesting flavors! So colorful!

  13. I’m usually not a fan of red meat, but when you add peanut butter I can pretty much eat anything, your dish sounds amazing!

    • Thank you! I’ve actually had this dish served with squash instead of beef, and it still tastes good. The flavor profile was the same, so I assume they used beef broth. I haven’t tried making it that way myself.

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