Grison Beef Stew

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.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 372 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.