Grison Beef Stew - Swiss

Recipe by Baby Kato
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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
  • Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes.
  • Add the bay leaves, salt, pepper and pinch of nutmeg.
  • Cut the meat into thick slices and place ontop of the bacon and onion mixture.
  • Add the wine and beef stock, bring it to a boil and simmer for 1 hour.
  • Now add a layer of cabbage leaves, cover tightly and simmer very gently for another hour.
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