Grison Beef Stew recipe

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Ingredients

1 ½ pounds beef brisket
1 large head cabbage
1 tablespoon margarine
8 ounces bacon, cooked and cubed
½ cup sliced onion
3 bay leaves
salt and pepper to taste
1 pinch ground nutmeg
1 cup red wine
1 cup beef stock

Nutrition Info

371.7 calories
carbohydrate: 14.9 g
cholesterol: 60.4 mg
fat: 23.1 g
fiber: 5.5 g
protein: 19.8 g
saturatedFat: 8.3 g
servingSize: -
sodium: 393.6 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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