Swiss Grison Beef Stew Recipes

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:

• 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 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.

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.

Steps:

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.