This Peanut Oxtail Stew is, without a doubt, one of the most soul-satisfying and surprisingly delicious dishes I have ever had the pleasure of making. It’s a rich, savory, fall-off-the-bone masterpiece that completely redefined what I thought a stew could be.
My journey with this recipe began at a small, unassuming restaurant that a friend swore had the best food in the city. The menu was filled with dishes I had never heard of, but one item immediately caught my eye: Peanut Oxtail Stew. My first thought was, Peanut butter? With oxtail? It sounded like a combination that shouldn’t work. But I was feeling adventurous, so I ordered it.
What arrived at my table was a bowl of pure magic. The oxtail was so tender it practically melted off the bone, and the sauce was unlike anything I’d ever tasted. It was deeply savory and rich from the beef, with a nutty, creamy, and complex flavor from the peanuts. It wasn’t sweet like I had feared; it was a profoundly comforting, umami-rich gravy. I was completely blown away. I knew right then that I couldn’t live my life waiting for a special trip to that restaurant; I had to learn how to make this incredible Peanut Oxtail Stew at home.
Table of Contents
Why You Will Be Obsessed with This Stew
This isn’t your average beef stew. This is a next-level culinary experience that will have you hooked from the first bite.
- Fall-Off-The-Bone Tender Oxtail: The slow-cooking process transforms the tough oxtail into the most succulent, melt-in-your-mouth meat imaginable. It’s a truly luxurious experience.
- An Incredibly Rich and Complex Flavor: This is the star of the show. The savory peanut sauce combined with the deep, beefy flavor of the oxtail creates a taste that is nutty, rich, and deeply comforting.
- A Uniquely Impressive Meal: This Peanut Oxtail Stew is a guaranteed showstopper. It’s the perfect dish to make when you want to wow your guests with something exciting, flavorful, and completely different.
The Health Benefits
It’s wonderful when a dish this decadent is also secretly nourishing. The magic of this Peanut Oxtail Stew lies in its wholesome ingredients. Oxtail is naturally rich in collagen and gelatin, which are fantastic for supporting healthy joints, skin, and gut health it’s like bone broth in a stew! The peanuts provide a wonderful source of healthy monounsaturated fats and plant-based protein. Combined with the vitamins from the vegetables, this is a deeply satisfying meal that truly nourishes your body from the inside out.
Perfect Occasions for This Recipe
- A Cozy Weekend Cooking Project: This is the perfect dish to simmer on a lazy Sunday. Let it bubble away on the stove while the incredible aroma fills your entire home.
- A Knockout Dinner Party Main Course: If you want to impress your guests with your cooking skills, this is the recipe to make. It’s unique, delicious, and a fantastic conversation starter.
- The Ultimate Comfort Food for a Cold Day: When the weather is chilly, a warm, hearty bowl of this Peanut Oxtail Stew served over rice or with a side of crusty bread is the definition of comfort.
This recipe is your key to unlocking a world of incredible flavor. Get ready to fall in love with the rich, savory magic of this unforgettable stew.
Peanut Oxtail Stew (Kare-Kare)
4
servings20
minutes4
hours343
kcal4
hours20
minutesGet ready to dive into a sensationally creamy oxtail stew bursting with peanut richness! This Filipino-inspired comfort dish simmers tender beef oxtails in a vibrant annatto-tinged peanut gravy, then meets a medley of crisp vegetables for the ultimate communal feast. Bursting with layers of flavor and easy-to-master steps, it’s perfect for spicing up your weeknight routine or wowing guests on a cozy weekend evening. You’ll love every spoonful of this irresistible, crowd-pleasing classic!
Ingredients
- Main Protein
3 lbs beef oxtails, trimmed and cut into 6 pieces (or swap in short ribs)
8 cups water
- Sauce Thickener
½ cup creamy peanut butter
3 tbsp rice flour (try cornstarch as an alternative)
1 tbsp annatto powder (or 2 tbsp annatto oil for color)
¼ cup fish sauce (substitute tamari for a soy-based twist)
- Vegetable Medley
banana blossom, stem removed, sliced into 1″ strips
2 medium eggplants, halved lengthwise and cut into 1″ chunks
8 oz long beans, cut into 3″ lengths (green beans work too)
6 cups baby bok choy leaves, ends trimmed
- Aromatics Extras
1 large onion, thinly sliced
5 garlic cloves, finely minced
2 tbsp neutral oil (canola or avocado)
Salt and freshly ground pepper, to taste
1 tbsp shrimp paste (optional, for umami)
- Alternative Ingredients
Beef short ribs – replaces oxtails for easier slicing
Cornstarch – replaces rice flour for thickening
Annatto oil – replaces annatto powder for natural color
Tamari or soy sauce – replaces fish sauce for vegetarian option
Miso paste – replaces shrimp paste for shellfish allergy
Baby spinach or kale – replaces bok choy if unavailable
Green beans – replaces long beans in a pinch
Artichoke hearts – replaces banana blossom for similar texture
Sunflower seed butter – replaces peanut butter for nut-free diets
Directions
- Protein Simmering – Begin by rinsing the oxtails and trimming any excess fat (5 mins). In a heavy-bottom pot, cover them with 8 cups of water. Bring to a gentle boil over medium heat, skimming off foam as it rises (about 15 mins). Reduce heat to low, cover, and let simmer until meat is tender and nearly falling off the bone, roughly 2.5–3 hours. Optional: add a bay leaf for extra aroma.
- Vegetable Blanching – While the oxtail cooks, prepare a large pot of boiling water (2 mins). Drop banana blossom strips for 1 minute, then remove with a slotted spoon. Repeat for eggplant chunks, long beans, then bok choy (each 1 min). Plunge all into ice water to halt cooking and preserve color (2 mins). Drain and set aside.
- Roux Sauce Base – In a dry nonstick pan over medium heat, toast rice flour for 2–3 minutes until it smells nutty and light golden. Transfer to a bowl and whisk in 1 cup of reserved broth until lump-free. Stir in annatto powder and peanut butter, mashing together into a smooth paste (3 mins). This creates a rich, thickening slurry.
- Building the Stew – Wipe out the oxtail pot, then return meat along with any cooking liquid (6 cups) to medium heat. Stir in the peanut–rice flour mixture, whisking constantly to unify into a glossy sauce (5 mins). Add fish sauce, salt, and pepper, taste-testing for balance. Finally, fold in blanched vegetables and simmer until everything is heated through, about 3 mins.
Equipment
- chef knife
- cutting board
- nonstick pan
- stainless steel cookware set
- mixing bowls
- measuring cups and spoons
- silicone spatula set
Notes
- • For ultra-tender oxtail, cook low and slow; you can even braise in a slow cooker on low for 6 hours.
• Serve alongside steaming jasmine rice and a tart vinegar dipping sauce to cut through the richness.
• Stir in a splash of coconut milk for creamier depth or garnish with chopped roasted peanuts for crunch.
• Leftovers freeze beautifully—portion into airtight containers for up to 2 months.
• Swap in seasonal greens like collards or kale for variety and added nutrition.
Nutrition Facts
- Serving Size: 350g
- Calories: 343kcal
- Fat: 21g
- Saturated Fat: 6.3g
- Trans Fat: 0g
- Polyunsaturated Fat: 2.7g
- Monounsaturated Fat: 10g
- Cholesterol: 94mg
- Sodium: 413mg
- Potassium: 245mg
- Carbohydrates: 40g
- Fiber: 2.8g
- Sugar: 4g
- Protein: 31g
- Vitamin A: 17IU
- Vitamin C: 2mg
- Calcium: 35mg
- Iron: 3.8mg
FAQs: Peanut Oxtail Stew
Can I make this dish in a slow cooker?
Yes. Sear the meat first, then add all ingredients except the vegetables to the slow cooker and cook on low for 6–7 hours. This gives you tender results while maintaining the depth of Peanut Oxtail Stew. Once done, add vegetables for the last 20–30 minutes so they keep their color and texture, just like in traditional Peanut Oxtail Stew.
What vegetables work best in this recipe?
Banana blossom, eggplant, long beans, and bok choy are classic choices, giving Peanut Oxtail Stew its signature mix of flavors and textures. However, you can easily swap in kale, spinach, or zucchini without losing the comforting quality that defines Peanut Oxtail Stew.
Can I make it nut-free?
Absolutely. Replace peanut butter with sunflower seed butter or tahini. The flavor will shift slightly, but you’ll still get a creamy, savory result close to the richness of Peanut Oxtail Stew. Even without peanuts, the slow-simmered depth that makes Peanut Oxtail Stew so satisfying will still shine through.
Is there a vegetarian version?
Yes. Replace oxtail with firm tofu, mushrooms, or jackfruit, and use vegetable stock instead of beef broth. Peanut Oxtail Stew adapts well to meat-free versions while keeping the same nutty, aromatic sauce. You’ll still experience the cozy comfort that people love about Peanut Oxtail Stew.
How long can I store leftovers?
Annatto powder or annatto oil is responsible for the rich, reddish-orange hue in Peanut Oxtail Stew. Aside from color, it adds a subtle earthiness that balances the peanut sauce and elevates the flavor profile of Peanut Oxtail Stew.
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