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Autumn casserole with bacon, black kale and chanterelles

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.

double concentrated tomato paste

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy

Gluten-free, Dairy free

Ingredients

double concentrated tomato paste
  • 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

With friends, French, Family, Main course, Meat

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