Filipino beef and peanut stew

A Filipino favourite for the whole family

Serves

6 - 8

Prep Time

15 mins

Cook Time

3 hrs 30 mins

The Philippines answer to satay, Karekare is a stew of beef and peanuts that the whole family will adore. Traditionally done with oxtail, we take bolar roast and chunk it up for the ultimate slow cooked wonder. Look for Fijian eggplants in stores, they're longer and more pale than their Mediterranean cousins and are the perfect vegetable for soaking up the delicious sauce. Often available in winter, they're a great way to swap out some of your other winter vegetables. Pro tip: if you don't have enough beef stock, just top the volume up with water. It'll still be delicious.

Kirsten McCaffrey

Save recipe

Ingredients

1 kg Quality Mark bolar roast
2 Tbsp rice bran oil
2 onions
sliced
5 garlic cloves
minced
1.5 l reduced-salt beef stock
2 Tbsp white rice
1 Tbsp roasted unsalted peanuts
crushed
4 eggplants
Japanese or Fijian, cut into 2cm
¼ cup peanut butter
200g green beans
200g broccoli
¼ cup rice wine vinegar
1 Tbsp fish sauce
2 Tbsp sugar

Method

Cut your bolar roast into slices and lightly season.

In a hot pan, sear each slice until browned on the outside.

Transfer them to the slow cooker and continue until all of it is done.

In the same pan, add the onion, garlic and sauté until translucent.

Add a splash of beef stock to deglaze the pan and gently scrape any bits off the bottom. Pour everything from the pan into the slow cooker.

Toast the rice in a small pan, until golden brown. Grind into a fine power and then add to your slow cooker with the peanuts, chopped eggplant, peanut butter and beef stock.

Cover and cook for 3 hours on high, or 6 hours on low.

Add the green beans and broccolini, cover and cook for an additional 20 minutes.

In a jug, combine the vinegar, fish sauce and sugar. Season the stew with this mixture and then serve, with plenty of rice to soak up the sauce.