Welcome back to our monthly Foodie Extravaganza!
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!
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.
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 Kare. KareKare 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!
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.
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.
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.
Peanut Butter Beef Stew (Kare Kare)
White Chocolate Matcha Pie – Grain Free
3 hours 15 mins
3 hours mins 25
Author: Joy @ The Joyful Foodie
Recipe type: stew, dinner
- 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
- Heat oil over medium-high heat in a deep, heavy bottomed stock pot.
- Salt shanks on both sides.
- When oil is hot, sear meat until golden brown, about 2-3 minutes per side. Remove from heat and set aside.
- Lower the heat to medium and saute onions until translucent.
- Add garlic and annatto powder and saute until fragrant, about two minutes.
- Add the beef broth and peanut butter, stirring until the peanut butter is dissolved.
- Return the shanks to the pot, taking care to submerge them in the broth.
- Turn the heat to low and let simmer for 3 hours.
- Wash and dry the vegetables.
- Cut the bottoms off the bok choy bunches and separate the leaves.
- Slice the eggplant in half lengthwise then cut into half inch semi-circles.
- In the last half our of cooking, add the eggplant and beans to the pot. Season with salt to taste.
- In the last 15 minutes of cooking, add the bok choy.
- The stew is ready when the vegetables are tender and the meat is falling off the bone.
- Taste the broth for seasoning and add salt if needed.
Notes* Can substitute sunbutter or almond butter
Are you ready for more peanut-buttery goodness? Check out the rest of the Foodie Extravaganza below!