Swiss Grison Beef Stew Recipes

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.

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.

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.