Keto Beef Kare-Kare with Peanut-Free Sauce

Ingredients

• about 910 g Beef chuck
• 6 cups Water
• 1/2 cup Sunflower seed butter
• 1 medium Onion
• 4 cloves Garlic
• 1 medium Eggplant
• 1 cup Green beans
• 1 bunch Bok choy
• 2 tbsp Annatto seeds
• 2 tbsp Fish sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of Beef chuck in a large heavy-bottomed pot and add the 6 cups of Water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is very tender. Skim off any foam that rises to the surface during the first 30 minutes of cooking.
2. 2While the beef is simmering, prepare the aromatics and vegetables. Peel and finely chop the 1 medium Onion. Peel and mince the 4 cloves Garlic. Cut the 1 medium Eggplant into 2.54 cm cubes. Trim the ends off the 1 cup of Green beans and cut them into 5.08 cm pieces. Wash the 1 bunch Bok choy, separate the leaves, and cut the stems into 2.54 cm pieces and the leaves into 5.08 cm pieces.
3. 3In a separate medium saucepan, heat 1 tablespoon of neutral oil (not listed, use a small amount of the beef cooking liquid if necessary) over medium heat (176.7°C/175°C). Add the chopped 1 medium Onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent. Add the minced 4 cloves Garlic and cook for 1 minute more, until fragrant.
4. 4Add the 2 tbsp Annatto seeds to the saucepan with the onion and garlic. Stir and cook for 2 minutes, allowing the seeds to infuse their color into the oil. Be careful not to burn the garlic.
5. 5Stir in the 1/2 cup Sunflower seed butter and 2 tbsp Fish sauce into the saucepan. Cook, stirring constantly, for 2-3 minutes until the sunflower seed butter is smooth and well combined with the other ingredients.
6. 6Carefully ladle about 2 cups of the hot beef broth from the large pot into the saucepan with the sunflower seed butter mixture. Whisk well to combine and create a smooth sauce. Pour this sauce mixture back into the large pot with the beef. Stir everything together.
7. 7Add the cubed 1 medium Eggplant, 5.08 cm pieces of 1 cup Green beans, and 2.54 cm pieces of the 1 bunch Bok choy stems to the pot. Bring the stew back to a simmer over medium heat (176.7°C/175°C), then reduce the heat to low, cover, and cook for 10-15 minutes, or until the vegetables are tender when pierced with a fork.
8. 8Add the 5.08 cm pieces of the 1 bunch Bok choy leaves to the pot during the last 5 minutes of cooking. Stir them in gently and cook until they are just wilted.
9. 9Serve the Keto Beef Kare-Kare hot.

Substitutions

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