Tyrolean Midnight Stew

approx. 60 minutes

Serves 6-8

500 g potatoes
400 g leeks
100 g carrots
100 g red pepper
150 g HANDL TYROL Tiroler Speck PGI Ham Cubes
200 g HANDL TYROL Tyrolean Kaminwurzerl
800 ml meat stock
125 ml white wine
1 tin tomato passata
1 garlic clove
1 bay leaf
Caraway
Salt
Pepper
lovage

The Tyrolean Kaminwurzerl are not just great as a snack during hikes, but also as a main ingredient in this Midnight Stew! AMA Tyrolean Kaminwurzerl 100g Handl Tyrol

Preparation

Level of difficulty:
Hobby cook
  1. For the stew, peel the potatoes and cut into cubes. Cut the leeks into approx. ½ cm rings and grate the carrots into fine strips. Cube the pepper.
  2. Add the Tiroler Speck PGI Ham Cubes and the thin slices of Tyrolean Kaminwurzerl to a pan to sweat.
  3. Add the vegetables, cook briefly and add white wine. Then add the hot stock and herbs and cover and simmer for approx. 20 minutes.
  4. Add the tomato passata and cook for approx. 5-10 minutes.
  5. When the potatoes have the right consistency, remove the garlic, bay leaf and lovage, season and add extra seasoning to taste.
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We Tyroleans enjoy our speck, ham and raw sausage specialities at any time of the day. You can find many more modern and creative recipes - no matter if for breakfast, lunch or a midnight snack - in the recipe section of our magazine.

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