GRISON BEEF STEW - SWISS
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.
Provided by Baby Kato
Categories Beef
Time 2h30m
Number Of Ingredients 11
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Alexis Mostley
am14@gmail.comI'm always looking for new stew recipes. This one sounds really good.
waseem zahid waseem zahid
z@yahoo.comThis stew is on my list to make. It sounds like the perfect comfort food for a cold winter day.
Umerchanna Channa
channa_umerchanna33@yahoo.comI can't wait to try this stew. It looks so delicious!
tonya pennington
t_p@aol.comThis is now my go-to stew recipe. It's easy to make and always turns out delicious.
Tenisha Modeste
m-t75@aol.comJust made this stew and it was a hit! Everyone loved it, even my picky kids. The beef was so tender and the sauce was amazing.
Anasrehman Rehmananaa
rehmananaaa@gmail.comThe stew was good, but not great. I found the flavor to be a bit one-dimensional. I think it would have been better with some additional spices or herbs.
Qais Rana
qais_r46@yahoo.comThis stew was a bit of a disappointment. The instructions were unclear, and the end result was a watery, flavorless stew. I wouldn't recommend this recipe.
Kesul Kesul
k_kesul@gmail.comThis stew was just okay. The beef was a bit tough, and the sauce was a bit bland. I think I would have liked it more if I had used a different cut of beef.
Keith Hayes
keith29@aol.comThis was a delicious and easy-to-make stew. I used venison instead of beef, and it turned out great. The cranberries added a nice touch of sweetness and tartness.
Athambawa Jamaldeen
jamaldeen_athambawa57@gmail.comThis stew is hearty and comforting, perfect for a cozy dinner. The beef is fall-apart tender, and the sauce is thick and flavorful. I especially enjoyed the crispy shallots on top.
Jana McDonald
mcdonald.jana91@aol.comI love the combination of sweet and savory in this stew. The cranberries add a lovely tartness that balances out the richness of the beef and bacon. It's a great dish for a cold winter day.
Barbur Vasile
b.vasile@yahoo.comMy family raved about this dish! The beef was incredibly tender and flavorful, and the sauce was rich and savory. The addition of cranberries gave it a unique and tangy twist. It was a hit and will definitely be making it again.
Russell Scattone
russells@hotmail.comThis Swiss-style stew was an absolute delight to make and savor. The flavors were rich and complex, with the tender beef, smoky bacon, and tart cranberries blending together perfectly. I served it over mashed potatoes, and the sauce was so delicious