Beef Kare Kare with Garlic Rice

Developed by Anna Olson for the SE Asian market, this stew can be served over the rice or tucked into mini tortillas

Chef Anna Olson: “I discovered Kare Kare on my very first trip to the Philippines. I loved the intense aroma and the richness of the sauce, and it inspired me to prepare it at home. If I’m looking for a more casual way to serve it, especially if I’ve made the dish the day before, I serve my Kare Kare beef as a burrito. Since this isn’t readily available here in Canada, I use paprika – it adds a nice colour and is very tasty without being spicy.”

  • Prep: 30 mins
  • Cook: 3 hrs


1130 g Boneless Beef Short Rib or Beef Blade Pot Roast, cut into 2-inch cubes

3 tbsp vegetable oil

1/2 tsp EACH coarse salt and freshly ground pepper

1 cup diced onion (about 1 medium)

cloves garlic, minced

1 tbsp sweet paprika or annatto

1/2 cup peanut butter

2 tbsp cornstarch or rice flour

1 1/2 cups beef broth or stock

Fish Sauce (optional)

Salt and pepper


1 1/2 cups basmati rice

3 cups water

2 tbsp vegetable oil

cloves garlic, minced

green onions, thinly sliced

Salt and pepper


Heat 1 tbsp of the oil in a large, heavy-bottomed Dutch oven over high heat. Sear the beef in batches, seasoning with some salt and pepper; cook on all sides until browned. Remove the beef to a plate and continue cooking beef and adding more oil as needed. Reduce the heat to medium.

Add remaining oil and the onion and garlic; sauté until almost translucent, about 5 minutes. Add the paprika (or annatto), peanut butter and stir. Whisk the cornstarch or rice flour into the stock and add this all at once to the pan. Whisking to remove any flavourful brown bits from the bottom of pan.

Once the liquid starts to simmer, add back the beef, cover and simmer on medium-low heat for 3 hours, turning the beef over occasionally.

Once the beef yields easily when pierced with a fork, season with fish sauce (if desired), salt & pepper. Skim any fat from the surface of the Kare Kare. Serve over Garlic Rice.


Rinse the rice until water runs clear.

In medium saucepan, bring the water to a boil; stir in rice. Cover, reduce the heat to medium-low and cook until the water is fully absorbed, about 12 minutes. Transfer the rice to a bowl to cool slightly.

Heat a large sauté pan over medium-high heat and add the oil and cooked rice. Let the rice crackle and fry, tossing occasionally, until warmed and a little crispy, about 10 minutes. A minute before taking off the heat, add the garlic and green onions and toss. Season to taste.

If you make the Kare Kare and Garlic Rice ahead or if you have leftovers, you can turn the dish into fun street food by turning it into burritos.

Kare Kare Burritos: Cut the cooked beef into bite size chunks and warm in the Kare Kare sauce. Tuck into warmed flour tortillas along with warmed leftover Garlic Rice, grilled sliced eggplant, blanched green beans and sliced mango. Top with a squeeze of lime. You can switch out the eggplant and green beans to any cooked leftover vegetable you may have in the fridge or switch to cucumber, tomato or lettuce, to add a little colour and crunch.


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