Autumn casserole with bacon, black kale and chanterelles

Autumn casserole with bacon, black kale and chanterelles

Made with Concentrato

Mutti Doppio Concentrato (Tomato Paste) is a great way to add rich flavour, colour and texture to dishes.Used for recipes that require long cooking times such as sauces and casseroles. 6 kg of tomatoes = 1 kg of Doppio Concentrato

60 min (PASSIVE TIME: 60 min)

Easy

Ingredients

  • 435 g stewing beef
  • 1/2 tube Mutti Double Concentrated Tomato Paste
  • 1 carton Tomato Puree
  • 500 ml veal stock
  • 1 onion
  • 1 clove garlic
  • 2 carrots
  • 1 handful of fresh thyme
  • Salt
  • Pepper
  • Red wine vinegar
  • 220 g smoked bacon
  • 220 g kale or Italian black cabbage
  • 220 g fresh chanterelle mushrooms, cleaned
  • 8 peeled pearl onions
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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 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 tomato paste and puree, 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

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