Filipino peanut stew has never been more approachable than with this slow cooker method. Traditional kare kare gets a modern update while keeping its rich, peanut-butter depth and tender meat.
This adaptation lets the slow cooker handle the long simmering, transforming tough cuts into fall-apart tender pieces. The peanut sauce develops deep, nutty flavors as it cooks low and slow with the vegetables.
You’ll achieve the same complex taste of the classic dish without hours at the stove. The oxtail or beef becomes incredibly tender, while the eggplant and string beans absorb the savory sauce.
Serve with bagoong or extra peanut sauce for dipping. The slow cooker does most of the work for you.
Ingredients for Kare Kare Recipe Slow Cooker
Rich peanut sauce, tender beef, and fresh veggies make this dish unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 2 lb | Cut into 2-inch cubes, oxtail alternative |
| Peanut Butter 🥜 | ¾ cup | Creamy, unsweetened preferred |
| Eggplant 🍆 | 1 whole | Large, cut into chunks |
| String Beans 🌱 | 1 lb | Trimmed, cut into 2-inch pieces |
| Onion 🧅 | 1 whole | Large, diced |
| Garlic Cloves 🧄 | 6 cloves | Minced |
| Ginger 🌿 | 1 tbsp | Fresh, grated |
| Fish Sauce 🐟 | 2 tbsp | Or soy sauce for vegetarian |
| Beef Broth 🥣 | 3 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | For depth of flavor |
| Cornstarch 🌾 | 2 tbsp | Mixed with water for thickening |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
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The beef is key here—chuck roast has the right fat marbling for slow cooking. Costco usually has great pre-cut cubes, but any grocery store works. Oxtail is traditional (and amazing), but chuck gives you that same fall-apart texture without the hunt. For peanut butter, natural, unsweetened is best—skip the sugary stuff. Eggplant should be firm and glossy skin (no soft spots).
No beef? Oxtail or short ribs are fantastic if you can find them. Fish sauce can be swapped for soy sauce in a pinch—just add a squeeze of lime to brighten it up. Vegetable broth works if you’re going meat-free. String beans can be subbed with green beans or snap peas. The cornstarch slurry is non-negotiable for that thick, velvety sauce (don’t skip it).
Leftovers taste even better the next day. Keeps 4-5 days in the fridge, freezes beautifully for 3 months. The peanut sauce thickens as it cools, so stir in a splash of water when reheating (worth the extra minute).
Why You’ll Love This Recipe
- Set It and Forget: I toss the beef chuck, peanut butter, and veggies in before work and come home to a house that smells like a Filipino feast.
- Rich Peanut Depth: That slow-cooked peanut butter melts into the beef so every bite has this thick, nutty sauce clinging to the eggplant and string beans.
- Feeds My Crowd: Between us, I’ve served this at potlucks and weeknight dinners—always disappears first, and the leftovers taste even better the next day.
- Budget Beef Win: Honestly, chuck roast turns fork-tender in the slow cooker, and a little peanut butter stretches to flavor the whole pot without breaking the bank.
Step-by-Step Instructions for Filipino Peanut Stew in a Slow Cooker
This hands-off method lets the slow cooker build deep flavors while you go about your day.
Step 1: Sear the Beef Chuck Roast Cubes
Heat a large skillet over medium-high heat with a drizzle of oil. Pat the 2 lb Beef Chuck Roast cubes dry with paper towels, then season with 1 tsp Salt and 0.5 tsp Black Pepper. Working in batches, sear the beef until browned on all sides—this should take about 2-3 minutes per side.
Don’t overcrowd the pan or the meat will steam instead of sear. The browned crust adds a ton of flavor to the finished stew. Transfer the seared beef to the slow cooker as you go.
Step 2: Build the Flavor Base
In the same skillet, sauté the diced Onion for 3 minutes until it starts to soften. Add the minced Garlic Cloves and 1 tbsp Ginger, cooking for another 1 minute until fragrant. Stir in the 2 tbsp Tomato Paste and cook for 30 seconds to deepen its flavor.
Deglaze the pan with 1 cup of the 3 cups Beef Broth, scraping up all the browned bits from the bottom. Pour this mixture into the slow cooker with the beef. Add the remaining 2 cups Beef Broth, 2 tbsp Fish Sauce, and 0.75 cup Peanut Butter, stirring until the peanut butter is mostly dissolved.
Step 3: Slow Cook Until Tender
Cover the slow cooker and set it to low heat for 7-8 hours or high heat for 4-5 hours. The beef is done when it shreds easily with a fork. About 30 minutes before serving, add the Eggplant chunks and 1 lb String Beans, pushing them into the liquid so they cook evenly.
This timing ensures the vegetables stay tender-crisp while the beef becomes fall-apart tender. If the stew seems too thin, don’t worry—you’ll thicken it in the next step.
Step 4: Thicken and Finish the Stew
In a small bowl, whisk the 2 tbsp Cornstarch with 2 tbsp of cold water until smooth. Stir this slurry into the slow cooker and let it cook for another 10-15 minutes until the stew thickens to your desired consistency.
Taste and adjust the seasoning with more Salt or Fish Sauce if needed. The stew should be rich, nutty, and slightly tangy. Serve hot over steamed rice, with extra Peanut Butter or Fish Sauce on the side for those who want to customize their bowl.
Pro Tips For Making Kare Kare Recipe Slow Cooker
- Sear the Beef First: I learned this the hard way—browning the beef chuck in batches before slow cooking adds depth to the stew that you just can’t get otherwise. About 3-4 minutes per side on high heat does the trick.
- Toast the Peanut Butter: Sounds weird, but it works: lightly toasting the peanut butter in a dry pan for 2-3 minutes before mixing it in removes the raw taste and makes the sauce richer.
- Cut Eggplant Thick: After ending up with mushy eggplant too many times, I now slice it into 1.5-inch chunks so it holds its shape during the long cook. Toss it in with the string beans in the last hour only.
- Skim the Foam: During the first hour of cooking, skim off the grayish foam that rises to the top—it’s impurities from the beef and keeps your kare kare cleaner and more flavorful.
Best Sauces and Condiments for This kare kare recipe slow cooker
Bagoong Alamang
The traditional pairing for this dish is bagoong alamang (shrimp paste). I love how its salty, funky depth contrasts the creamy peanut sauce. Look for Barrio Fiesta or Rufina brands at Asian markets. Serve it on the side so everyone can add their preferred amount. 💛
Extra Peanut Sauce
I always make extra peanut sauce for drizzling. Simply whisk ¼ cup Peanut Butter with 2 tbsp warm water and 1 tsp Fish Sauce until smooth. This thin sauce is perfect for pouring over rice or vegetables.
Calamansi or Lime
A squeeze of calamansi or lime brightens the richness. The citrus cuts through the peanut butter’s heaviness. I keep a small bowl of lime wedges on the table for guests to add as they eat.
Chili Oil or Sambal
For those who love heat, offer chili oil or sambal oelek. The spicy kick balances the stew’s creaminess beautifully. I stir in ½ tsp at a time to avoid overpowering the dish.
Toasted Peanuts
Crushed toasted peanuts add a delightful crunch. I lightly toast ¼ cup peanuts in a dry pan for 2-3 minutes, then crush them before serving. Sprinkle over the top just before eating. ✨
Nutrition Facts
Frequently Asked Questions
Can I skip searing the beef first?
Searing adds deep flavor, but you can skip it for convenience. The stew will still taste good, though less complex. If short on time, just brown the beef in the slow cooker on high heat for 30 minutes before adding other ingredients.
What if my peanut sauce is too thick?
Thin it with ¼ cup warm water or broth, stirring until smooth. If too thin, mix 1 tbsp Cornstarch with 1 tbsp cold water and stir in. Cook for 5-10 minutes to thicken.
Can I use a different cut of beef?
Yes! Short ribs or brisket work well for rich flavor, while beef shank adds gelatinous texture. Avoid lean cuts like sirloin—they dry out during long cooking.
How do I make this vegetarian?
Swap beef for chickpeas or tofu, and use vegetable broth. Add mushrooms for umami depth. The peanut sauce and veggies remain the same!
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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