Grison Beef Stew
Soups, Stews and Chili Stews Beef
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.
Servings per recipe: 6
Calories per serving: 372
Preparation time: 15m
Total cooking time: 2h 30m
Ingredients:
- 1 1/2 pounds beef brisket
- 1 large head cabbage
- 1 tablespoon margarine
- 8 ounces bacon, cooked and cubed
- 1/2 cup sliced onion
- 3 bay leaves
- salt and pepper to taste
- 1 pinch ground nutmeg
- 1 cup red wine
- 1 cup beef stock
Directions:
- 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.
- 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.
- 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.
Nutrion facts:
| Total Fat | 23.1g | 36% |
| Saturated Fat | 8.0g | |
| Cholesterol | 60mg | 20% |
| Sodium | 394mg | 16% |
| Potassium | 630mg | 18% |
| Total Carbohydrates | 14.9g | 5% |
| Dietary Fiber | 5.5g | 22% |
| Protein | 19.8g | 40% |
| Sugars | 8g | |
| Vitamin A | 395IU | |
| Vitamin C | 79mg | |
| Calcium | 98mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 6mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 44mg | |
| Folate | 96mcg |
