“This recipe is being submitted for ZWT III. It was submitted by Corwynn Darholme. The introductory statement was: "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."”
READY IN:
2hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.
  2. Drain and reserve.
  3. Heat the butter in a heavy ovenproof casserole dish.
  4. Fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.
  5. Cut meat into thick slices and place on the bacon and onion mixture.
  6. Add wine and beef stock.
  7. Bring to a boil and simmer for 1 hour.
  8. Add a layer of cabbage Leaves, cover tightly.
  9. Simmer very gently for another hour.

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