Grison Beef Stew - Swiss

Grison Beef Stew - Swiss

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Baby Kato

By
@BabyKato

This recipe is from Here's a taste of Switzerland by Corwynn Darkholme.
It was been posted for the ZWT-7 tour of Switzerland. This robust beef stew, from the mountainous Grison Region, is perfect to keep out winter chills.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
15 Min
Cook:
2 Hr 15 Min
Method:
Stove Top

Ingredients

  • 11/2
    lbs beef brisket
  • 1
    cabbage, large, leaves left whole
  • 1
    tablespoon margarine
  • 8
    ounces bacon, cooked and cubed
  • 1/2
    cup onion, sliced
  • 3
    bay leaves
  • 1
    teaspoon salt
  • 1/2
    teaspoon pepper, black, fresh ground
  • 1
    pinch ground nutmeg
  • 1
    cup red wine
  • 1
    cup beef stock

How to Make Grison Beef Stew - Swiss

Step-by-Step

  1. Cut out the main stem of the cabbage and discard the thick stems of the outer leaves.
  2. Wash well and boil for 5 minutes in salted water, drain and reserve.
  3. Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes.
  4. Add the bay leaves, salt, pepper and pinch of nutmeg.
  5. Cut the meat into thick slices and place on top of the bacon and onion mixture.
  6. Add the wine and beef stock, bring it to a boil and simmer for 1 hour.
  7. Now add a layer of cabbage leaves, cover tightly and simmer very gently for another hour.

Printable Recipe Card

About Grison Beef Stew - Swiss

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Eastern European
Other Tag: Quick & Easy
Hashtag: #beef stew



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