Autumn casserole with bacon  and chanterelles| Mutti Recipe

Autumn casserole with bacon and chanterelles| Mutti Recipe

Made with Double concentrated tomato paste

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy


  • 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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Autumn casserole with bacon and chanterelles| Mutti Recipe: 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

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Also made with: Double concentrated tomato paste

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