Grison Beef Stew

Rating: 4.56 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By CORWYNN DARKHOLME

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Recipe Summary

prep:
15 mins
cook:
2 hrs 15 mins
total:
2 hrs 30 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

Per Serving:
372 calories; protein 19.8g; carbohydrates 14.9g; fat 23.1g; cholesterol 60.4mg; sodium 393.6mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

SJLCAL
Rating: 4 stars
12/15/2006
This was surprisingly good. Served it to two people who said "cabbage is not my thing" and both said they would enjoy it again. Nice flavor I served it with garlic/rosemary bread - warm and a tossed salad. Read More
Helpful
(12)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
ukcook
Rating: 4 stars
10/22/2004
This was really tasty! What to do when you have stewing beef but the only vegetable left in the house is cabbage? More like a very chunky soup the meat was so tender and the flavours all merged together deliciously. Great with some crusty bread to sop up the broth. Read More
Helpful
(12)
SJLCAL
Rating: 4 stars
12/15/2006
This was surprisingly good. Served it to two people who said "cabbage is not my thing" and both said they would enjoy it again. Nice flavor I served it with garlic/rosemary bread - warm and a tossed salad. Read More
Helpful
(12)
Wendy Pardy
Rating: 5 stars
11/07/2006
We tried this today and loved it - will definitely be making it again. It gave the cabbage a wonderful flavour! Read More
Helpful
(11)
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Kristen K.
Rating: 5 stars
02/14/2012
One of my favorite recipes on this site... I don't know why this isn't more popular. The wine and bacon flavors blend to make the meat and cabbage melt-in-your-mouth amazing. Read More
Helpful
(3)
gini
Rating: 5 stars
02/21/2012
A bit confusing but worth a try! I used stew beef. I fried the bacon like I normally do and chopped it up. I boiled the cabbage in a large pot then I used that pot to do everything else on the stove. I didn't have an onion so I added a whole bunch of garlic and sauteed that with the bacon in the pot. I kept everything stirred up the whole time. It was really great. The smell while it was cooking was amazing and it tasted even better than it smelled. Definitely a great rainy or snowy day meal. Read More
Helpful
(2)
ModernSteph
Rating: 5 stars
12/22/2014
I completely agree with the reviewer marvelling that this wasn't more popular -- this is easy and delicious! the flavors are rich and smoky. My brisket was extra tough so I cooked it longer otherwise everything was to the letter. Read More
Helpful
(1)
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Amanda Yap
Rating: 4 stars
09/27/2015
This dish was tasty and so easy to make especially since I made it in a crock pot. The meat was tender and flavourful. Despite reading a few different reviews that the cabbage was good I was extremely skeptical since i really dislike cabbage. But in this dish it actually turned out very well. I would make this again. Read More
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