Autumn casserole with bacon, black kale and chanterelles
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.
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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Autumn casserole with bacon, black kale and chanterelles: 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
