Grison Beef Stew

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


  • 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


  • 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