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

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

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