Autumn casserole with bacon, black kale and chanterelles

Autumn casserole with bacon, black kale and chanterelles: Method

1. Cut the stewing beef into bite-sized cubes
2. Season the meat with salt and pepper, and fry in a large pot
3. Peel the onion and carrot and cut in large chunks
4. Add to the pot and let fry with the meat for a while
5. Add the Conentrato (Tomato Paste) and puree, as well as the veal stock and thyme
6. Cover the casserole with a lid, and slow cook for about 2 hours, or until the meat falls apart easily
7. When the stew is almost done, season with some red wine vinegar, salt and pepper
8. Cut the smoked bacon into smaller pieces and fry in a skillet until crispy
9. Add the chanterelles and pearl onions at the end
10. Season with salt and pepper
11. Stir in the kale at the last minute
12. Add the bacon mixture to the stew and serve
13. Peel the onion and carrot and cut in large chunks
14. Add to the pot and let fry with the meat for a while
15. Add the Concentrato (Tomato Paste) and Passata (Strained Tomatoes), as well as the veal stock and thyme
16. Cover the casserole with a lid, and slow cook for about 2 hours, or until the meat falls apart easily
17. When the stew is almost done, season with some red wine vinegar, salt and pepper
18. Cut the smoked bacon into smaller pieces and fry in a skillet until crispy
19. Add the chanterelles and pearl onions at the end
20. Season with salt and pepper
21. Stir in the kale at the last minute
22. Add the bacon mixture to the stew and serve