Ingredients:

  • 3 lbs beef chuck or oxtail, cut into 2-inch chunks
  • 2 tbsp vegetable oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 cups beef broth, low sodium
  • 2 tbsp annatto powder
  • 1 cup creamy peanut butter
  • 1/2 cup toasted ground rice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bunch string beans, cut into 3-inch pieces
  • 1 large eggplant, sliced into rounds
  • 2 cups bok choy, chopped into large pieces

Instructions:

  1. Heat the vegetable oil in a searing pan over medium-high heat. Brown the beef chunks in batches until a deep mahogany crust forms on all sides. Transfer the beef to the slow cooker.
  2. In the same pan, sauté the diced onion and minced garlic until softened and fragrant, then stir them into the slow cooker with the beef.
  3. Pour the beef broth and annatto powder over the meat, ensuring the beef is mostly submerged. Cover with the lid and set the slow cooker to Low for 8 hours (or High for 4 hours) until the beef is tender.
  4. In a small bowl, whisk together the peanut butter, toasted ground rice, salt, and pepper with a splash of the hot cooking liquid from the pot to create a smooth paste. Stir this mixture into the slow cooker.
  5. Add the eggplant and string beans to the pot. Cover and cook on High for another 30 to 45 minutes. Stir in the chopped bok choy during the final few minutes of cooking until wilted.