Grison Beef Stew

Grison Beef Stew

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 30 m
CORWYNN DARKHOLME
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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 (5)

Rate This Recipe
SJLCAL
12

SJLCAL

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

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

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

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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