Grison Beef Stew Recipes

GRISON BEEF STEW - SWISS

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 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.

GRISON BEEF STEW - SWISS

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.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.