Camarenga beef stew

Preparation – 15 minutes

Peel and finely chop the onions and garlic cloves. Remove the seeds from the red and green pepper and chop them into pieces, not too small.

Roughly chop the tomatoes, don't forget to remove the green stems. Chop the beef into bite-size pieces.

Finishing the Camarenga beef stew – 3 hours

Heat butter in the dutch oven and cook the pieces of beef until they're beautifully brown. Add the chopped onions and garlic cloves and sauté them for a few minutes.

Add the pieces of peppers and bacon lardons and after about 2 minutes, also add the tomato paste, paprika and curry powder. Saute them a few minutes more and then add the sprigs of thyme, bay leaves, orange peel, sambal and the tomato pieces.

Pour in the red wine along with the cube of beef stock. Place the lid on and let it simmer for about 2,5 to 3 hours, or until the meat is tender. Meanwhile chop the mushrooms into slices and add them to the stew in the last half an hour.

REMOVE the bay leaves, orange peel and thyme sprigs. SEASON with pepper and salt and stir in the cream. Serve with mashed potatoes and enjoy!