Kare Kare

Ingredients

• 500 g Beef Chuck
• 120 g Peanut Butter
• 1 tsp Annatto Powder
• 1 pcs Onion
• 4 pcs Garlic
• 1 pcs Eggplant
• 120 g Long Beans
• 2 pcs Bok Choy
• 2 tbsp Bagoong
• 2 tsp Cornstarch
• 1.6666666666666667 tbsp Fish Sauce
• 0.5 tsp Black Pepper
• 2 tbsp Canola Oil
• 2 pcs Calamansi
• 2 tbsp Crispy Fried Shallots
• 750 ml Water

Method

1. Slice {onion}, mince {garlic}, cut {eggplant}, {long_beans}, and {bok_choy} into even pieces, and slice {calamansi} for serving.
2. Pat {beef_chuck} dry, then heat {canola_oil} in a heavy pot over medium-high heat. Season {beef_chuck} with {fish_sauce} and {black_pepper}, then sear without crowding until deeply browned on all sides for rich fond.
3. Lower to medium heat in the same pot, add {onion} and a pinch more {fish_sauce}, and sauté until softened and lightly golden. Add {garlic} and {annatto_powder}, then cook until fragrant and the oil turns orange.
4. Stir in {water}, scraping up the fond, then return {beef_chuck} to the pot. Bring to a gentle simmer over medium-low heat and braise until the meat is fork-tender and the broth tastes rich.
5. Heat a wide skillet over medium-high heat with a little more {canola_oil}. Sauté {eggplant} until lightly browned and silky, then add {long_beans} and {bok_choy} in stages, seasoning lightly with {fish_sauce} so each vegetable stays bright and crisp-tender.
6. Whisk {peanut_butter} and {cornstarch} into the braising liquid until smooth, then simmer over medium-low heat until glossy and thick enough to coat the spoon. Taste and adjust with {fish_sauce} for deeper savoriness.
7. Fold {eggplant}, {long_beans}, and {bok_choy} into the pot with the thickened beef stew and warm through gently so the vegetables keep their shape and color.
8. Spoon the stew into bowls, top with {crispy_fried_shallots}, and serve with {bagoong} and a squeeze of {calamansi} to brighten the rich sauce.