Camarenga Beef Stew


Autumn is perfect for all kinds of stews. This one is a recipe from my mom, a Camarenga beef stew with a hint of orange. Served with mashed potatoes.

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Camarenga beef stew
Veronique van Ohmydish

Made by Véronique

Published at 2016-10-18, this recipe is for 4 people and takes 3 hours 15 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 25-02-2021

3 hours 15 minutes 4 people Main course
Camarenga beef stew


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  • 500 gram beef stew meat
  • 125 gram bacon lardons
  • 150 gram white button mushrooms
  • 1 green pepper
  • 1 red pepper
  • 4 tablespoons tomato paste
  • 1 tablespoon sambal oelek
  • 4 tomatoes
  • 2 sprigs of thyme
  • 4 bay leaves
  • 2 large onions
  • 4 large garlic cloves
  • orange peel of 1/4th of an orange
  • 400 ml dry red wine
  • 1 beef stock cube
  • 45 gram butter
  • 2 tablespoons paprika powder
  • 2 tablespoons curry powder
  • 50 ml cream
  • pepper and salt to taste
  • mashed potatoes for serving
Camarenga beef stew ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • Dutch oven or other heavy bottomed pan, or make this stew in a crock pot.
  • wooden spoon

Camarenga Beef Stew

3 hours 15 minutes 4 people Main course

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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!

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