GRISON BEEF STEW - SWISS
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
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
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