Name: Filipino Beef Oxtail Stew in Savory Peanut Sauce Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: Filipino
Ingredients: 2.2 lbs beef oxtail or chuck roast, cut into large chunks; 1 pound tripe; 1 whole garlic, peeled and sliced; 3 shallots, peeled and sliced; 2 pieces banana blossoms or flowers (white part only); 7 pieces yard-long beans or Chinese long beans; 2 Japanese eggplants, sliced; 1 bunch pechay or bok choy (about 6 pieces, tough ends removed); 1 cup peanut butter (adjust to taste); 2 tablespoons achiote or annatto seeds; 2 tablespoons fish sauce (or to taste); Freshly ground black pepper (to taste); Oil for sautéing (about 2 tablespoons, not specified)

Jump to Recipe· 4.1 from 170 reviews

If you’re craving a dish that’s rich, hearty, and utterly comforting, then this Filipino Beef Oxtail Stew in Savory Peanut Sauce Recipe is an absolute must-try. Imagine tender pieces of oxtail and tripe simmered slowly until meltingly soft, bathed in a luscious peanut sauce that’s both savory and deeply satisfying. Toss in an array of fresh vegetables like banana blossoms and yard-long beans, and you have a stew that feels like a warm hug on a plate. This dish isn’t just food; it’s a celebration of classic Filipino flavors wrapped in a peanutty goodness that’s simply irresistible.

Ingredients You’ll Need

The image shows a dark surface with various fresh ingredients arranged neatly. On the bottom left, there are three small round red onions and one round white garlic bulb. Above them, there is a clear glass bowl filled with several pieces of raw red meat with white fat, cut into chunks. To the right of the meat, there is a white bowl containing a smooth brown paste. Above it, a plate with white base and dark blue floral border holds light beige pieces of raw tripe with a rough texture. On the right side, there is a long purple eggplant next to a red and yellow banana flower. Above these, there are long green beans curved in a loop. At the bottom right corner, there is a bunch of fresh green bok choy with white stalks and leafy tops. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays an important role, whether enhancing flavor, texture, or color. These simple but essential components come together to create a truly unique stew that’s both hearty and vibrant.

Garlic (whole, peeled and sliced): Brings a fragrant foundation to the sautéed base for a savory start.
Shallots (peeled and sliced): Adds a subtle sweetness and depth to the overall flavor.
Beef oxtail or chuck roast (around 2.2 lbs, cut into chunks): The star protein that becomes tender and rich after slow cooking.
Tripe (1 pound): Offers an additional chewy texture and absorbs the sauce beautifully.
Fish sauce (2 tablespoons or to taste): Infuses the broth with umami punch; can be substituted for beef bouillon cubes if preferred.
Freshly ground black pepper (to taste): Adds a touch of heat and complexity throughout the dish.
Banana blossoms (2 pieces, white parts only): Provide a slightly floral, crisp contrast to the creamy sauce.
Yard-long beans (7 pieces): Bring crunch and a fresh green vibrancy.
Japanese eggplant (2 pieces, sliced): Absorbs flavors well and adds softness to the stew.
Pechay or bok choy (1 bunch, tough ends removed): Finishes the stew with a mild bitterness and crunch.
Peanut butter (1 cup or more, to taste): Creates the creamy, nutty base that defines this unique stew.
Achiote or annatto seeds (2 tablespoons): Added for a beautiful, deep yellow color that makes the dish as visually delightful as it is tasty.

How to Make Filipino Beef Oxtail Stew in Savory Peanut Sauce Recipe

Step 1: Preparing the Meat

Start by bringing a large pot of water to a boil and blanching your beef oxtail or chuck roast chunks along with the tripe. This step isn’t just about initial cooking; it’s crucial for removing impurities and any excess scum that might cloud your broth. After just about five minutes, take the meat out, rinse it in cold water, and set it aside to drain. You’ll notice the broth becomes clearer and tastes cleaner, a subtle but important detail.

Step 2: Sauté the Aromatics

Now, heat some oil in a deep pan over medium heat and sauté the sliced garlic and shallots until they are aromatic and fragrant. This fragrant base builds the mood for the stew — you’ll want to take a moment to enjoy this wonderful smell wafting through your kitchen.

Step 3: Render the Meat’s Natural Flavors

Add the blanched meat and tripe to the pan with your aromatics. Stir everything together and cover. This resting step lets the meat sweat and start releasing its flavorful fats, which enrich the stew as it cooks. Be sure to check halfway through to gently stir or redistribute the meat.

Step 4: Add Boiling Water and Season

Pour boiling water into the pan until the meat is just covered. Season the broth by adding fish sauce and freshly ground black pepper. You can get creative here by adding beef bouillon cubes if you want even more depth, but fish sauce is a classic for that true Filipino twist.

Step 5: Simmer Until Tender

Allow your stew to cook gently until the beef and tripe are tender — this usually takes about one to one and a half hours. If you’re short on time, a pressure cooker can speed this step up wonderfully without sacrificing tenderness.

Step 6: Extract Color from Achiote Seeds

As your meat softens, place those achiote seeds in boiling water to release their vibrant color. Stir and strain out the seeds, saving the reddish liquid. This natural coloring will transform your stew into that signature deep yellow shade that’s impossible to resist.

Step 7: Incorporate Peanut Butter and Vegetables

Once the meat is tender, add in your banana blossoms and peanut butter. Stir well to melt the peanut butter and blend it smoothly into the sauce. Follow this by folding in the yard-long beans and Japanese eggplant, giving the stew more texture and freshness.

Step 8: Finish with Color and Final Cooking

Pour in the achiote liquid to deepen the hue of your stew to a rich mustardy yellow. Continue cooking just until the vegetables are tender but still hold their shape. Taste and adjust the seasoning lightly—remember, this stew will be accompanied by salty shrimp paste, so avoid making it too salty.

Step 9: Wilt the Bok Choy and Serve

Quickly blanch the bok choy in boiling water until it just wilts, then transfer your stew to a big serving bowl. Layer the tender bok choy leaves on top for a fresh, bright finish. Serve this incredible Filipino Beef Oxtail Stew in Savory Peanut Sauce Recipe alongside shrimp paste or bagoong alamang for that authentic punch of saltiness.

How to Serve Filipino Beef Oxtail Stew in Savory Peanut Sauce Recipe

The image shows a black cooking pot filled with a stew-like dish. The dish contains several layers of cut eggplants, both greenish-yellow and deep purple, scattered throughout the pot. There are light brown, chunky pieces of meat mixed in with the eggplants, partly submerged in a thick, brown sauce. Bright green leafy vegetables and some long white vegetable pieces are spread on top, adding freshness. A silver spoon is held by a woman's hand, stirring the dish gently from the right side. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can elevate this already hearty stew. Freshly chopped green onions or a sprinkle of toasted crushed peanuts add an extra texture or burst of flavor. A wedge of calamansi or lime on the side also brightens the dish beautifully and balances the rich peanut sauce.

Side Dishes

This stew pairs perfectly with steamed white rice; the rice soaks up that luscious peanut sauce wonderfully. For a balance of textures, serve with a light and crisp cucumber salad or sautéed greens dressed with a little garlic and soy sauce, keeping everything harmonious yet exciting.

Creative Ways to Present

Serve the stew in a colorful clay pot or rustic bowl for an inviting homey look. Layer the vegetables on top in neat bunches or sides to showcase the vibrant colors. For gatherings, plating individual portions with a separate small dish of bagoong adds an interactive element that guests will enjoy.

Make Ahead and Storage

Storing Leftovers

Leftovers of Filipino Beef Oxtail Stew in Savory Peanut Sauce Recipe keep beautifully in the fridge for up to three days. Store them in an airtight container to maintain the flavors, and the sauce will only deepen overnight, making the next meal even more delicious.

Freezing

You can freeze this stew for up to two months. Be sure to cool it completely before transferring into freezer-safe containers. I recommend freezing without the bok choy, adding the fresh greens fresh when reheating to preserve their texture and color.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if the sauce thickens too much. Reintroduce some fresh bok choy when warming up for that fresh leafy pop you love in every bite.

FAQs

Can I use regular beef instead of oxtail?

Absolutely! Chuck roast or other stewing cuts work well and become tender with slow cooking, making them excellent substitutes if oxtail isn’t available.

Is it possible to make this stew without tripe?

Yes, the tripe adds a lovely texture but is optional. Simply increase the amount of beef or oxtail for a more straightforward stew if you prefer.

What if I don’t have annatto seeds?

You can skip the annatto seeds; the stew will still taste amazing although it might be less vibrant in color. Turmeric or a small pinch of saffron can be an alternative color enhancer.

How spicy is this Filipino Beef Oxtail Stew in Savory Peanut Sauce Recipe?

Traditionally, it’s not spicy, focusing more on savory and nutty flavors. However, you can add chili flakes or fresh chilies to suit your spice preference.

Can this dish be made in a slow cooker?

Yes! After sautéing the aromatics and browning the meat, transfer everything to a slow cooker. Cook on low for about 6-8 hours until meat is tender, then continue with the rest of the recipe steps for vegetables and sauce finishing.

Final Thoughts

Making this Filipino Beef Oxtail Stew in Savory Peanut Sauce Recipe is like creating a little Filipino fiesta right in your kitchen. It’s a dish packed with warmth, tradition, and layers of flavor that feel both comforting and exciting at the same time. Whether you’re serving it for a family dinner or a special occasion, I promise it will quickly become a treasured favorite in your recipe collection. So, roll up your sleeves and dive into this soulful stew — your taste buds will thank you!