Best Grison Beef Stew Recipes

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GRISON BEEF STEW - SWISS



Grison Beef Stew - Swiss image

This recipe is from Here's a taste of switzerland by Corwynn Darkholme. It has 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     Swiss

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 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

Steps:

  • 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.
  • Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes.
  • Add the bay leaves, salt, pepper and pinch of nutmeg.
  • Cut the meat into thick slices and place ontop of the bacon and onion mixture.
  • Add the wine and beef stock, bring it to a boil and simmer for 1 hour.
  • Now add a layer of cabbage leaves, cover tightly and simmer very gently for another hour.

Nutrition Facts : Calories 445.8, Fat 27.5, SaturatedFat 9.1, Cholesterol 96, Sodium 992.4, Carbohydrate 11.5, Fiber 4.1, Sugar 5.7, Protein 30.5

GRISON BEEF STEW - SWISS



Grison Beef Stew - Swiss image

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

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

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.

SWISS GRISON BEEF STEW



Swiss Grison Beef Stew image

This recipe is being submitted for ZWT III. It was submitted by Corwynn Darholme. The introductory statement was: "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."

Provided by Happy Hippie

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs beef brisket
1 cabbage, large head
1 tablespoon margarine
8 ounces bacon, cooked and cubed
1/2 cup onion, sliced
3 bay leaves
salt and pepper
1 pinch ground nutmeg
1 cup red wine
1 cup beef stock

Steps:

  • 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.
  • Heat the butter in a heavy ovenproof casserole dish.
  • Fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.
  • 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.
  • Add a layer of cabbage Leaves, cover tightly.
  • Simmer very gently for another hour.

Nutrition Facts : Calories 622.1, Fat 49.3, SaturatedFat 18.2, Cholesterol 108.5, Sodium 569.2, Carbohydrate 11.1, Fiber 3.7, Sugar 6.2, Protein 26.4

GRISON BEEF STEW



Grison Beef Stew image

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.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h30m

Yield 6

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 393.6 mg, Sugar 7.9 g

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