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Grison Beef Stew

Grison Beef Stew

  • Prep

    15 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 30 m
CORWYNN DARKHOLME

CORWYNN DARKHOLME

Here's a taste of Switzerland. This robust beef stew, from the mountainous Grison region, is perfect to keep out winter chills and to satisfy even the hungriest skier.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

Directions

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

SJLCAL
12

SJLCAL

12/15/2006

This was surprisingly good. Served it to two people who said "cabbage is not my thing" and both said they would enjoy it again. Nice flavor, I served it with garlic/rosemary bread - warm, and a tossed salad.

ukcook
12

ukcook

10/22/2004

This was really tasty! What to do when you have stewing beef but the only vegetable left in the house is cabbage? More like a very chunky soup, the meat was so tender, and the flavours all merged together deliciously. Great with some crusty bread to sop up the broth.

Patricia
11

Patricia

11/7/2006

We tried this today and loved it - will definitely be making it again. It gave the cabbage a wonderful flavour!

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