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This hearty Filipino stew, with tender chunks of oxtail, is not only fulfilling, it is also accompanied by a rich savory sauce called “bagoong guisado”, which is a well-known Filipino delicacy!

Let's start cooking!

Oxtail in pot

Step 1 - Cook oxtail

  • In a pot on low heat, fry oxtail and 1 chopped yellow onion for 5 minutes before adding enough water to cover meat. Simmer for about 5 to 6 hours, until oxtail is tender.
    You can substitute oxtail with brisket
Tomatoes, garlic and pork belly in pan

Step 2 - Cook bagoong guisado

  • In a pan on high heat, heat up 2 Tbsp vegetable oil and fry minced garlic, diced tomatoes, 1 minced yellow onion, cubed pork belly and shrimp paste for 5 minutes, until meat is cooked.
    You can also add any other vegetables of your choice to this dish like eggplants or Chinese cabbage
Peanuts in beef stew

Step 3 - Cook Kare-kare

  • Transfer the stew to a pot then add the ground toasted rice, ground peanuts and ½ tsp turmeric powder. Simmer on medium heat, stirring occasionally, until sauce slightly thickens.

    If you do not have ground toasted rice, you can simply make it at home yourself! In a dry pan on medium-high heat, toast desired amount of white rice until it changes color. Using a coffee grinder or food processor, blend the toasted rice to a fine consistency
  • Add string beans and Asian eggplants. Cook for 4 minutes, then add bok choy for 1 minute. Season with fish sauce and remove from heat.


Beef stew in bowl

Serve hot with bagoong guisado on the side.

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