Autumn beef casserole with Mutti Tomato Puree and Tomato Paste, crispy bacon, black kale and chanterelles: a rich, comforting slow-cooked dish.
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.
This autumn beef casserole brings together ingredients that are perfect for cooler days. Beef is slowly cooked with onion, carrot, thyme, Mutti Tomato Puree and Mutti Tomato Paste until beautifully tender. Crispy smoked bacon, earthy chanterelles and pearl onions add depth and texture, while black kale provides a fresh, slightly bitter contrast to this rich slow-cooked beef casserole.
The secret to this beef and chanterelle casserole is giving the meat plenty of time to cook gently. Browning the beef first builds flavor, while Mutti Tomato Puree and Mutti Tomato Paste enrich the cooking liquid as the casserole slowly simmers. Add a touch of red wine vinegar towards the end to balance the richness. Fry the bacon until crisp, add the chanterelles and pearl onions, then stir in the black kale at the last minute so it retains its texture and character.
