Autumn casserole with bacon, black kale and chanterelles

Name: Autumn casserole with bacon, black kale and chanterelles
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

Made with Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

(COOK TIME: 60+ min)

Easy

Gluten-free, Dairy free

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

Cut the stewing beef into bite-sized cubes
Season the meat with salt and pepper, and fry in a large pot
Peel the onion and carrot and cut in large chunks
Add to the pot and let fry with the meat for a while
Add the tomato paste and puree, as well as the veal stock and thyme
Cover the casserole with a lid, and slow cook for about 2 hours, or until the meat falls apart easily
When the stew is almost done, season with some red wine vinegar, salt and pepper
Cut the smoked bacon into smaller pieces and fry in a skillet until crispy
Add the chanterelles and pearl onions at the end
Season with salt and pepper
Stir in the kale at the last minute
Add the bacon mixture to the stew and serve

With friends, French, Family, Main course, Meat

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Autumn casserole with bacon, black kale and chanterelles

Made with Double concentrated tomato paste

Ingredients

Share the ingredient list

Method

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French

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Family

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Main course

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