Recipe by CORWYNN DARKHOLME
"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."
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1 1/2 pounds
1 large head
bacon, cooked and cubed
salt and pepper to taste
This was surprisingly good. Served it to two people who said "cabbage is not my thing" and both said they would enjoy it again. Nice flavor, I served it with garlic/rosemary bread - warm, and a tossed salad.
This was really tasty! What to do when you have stewing beef but the only vegetable left in the house is cabbage? More like a very chunky soup, the meat was so tender, and the flavours all merged together deliciously. Great with some crusty bread to sop up the broth.
We tried this today and loved it - will definitely be making it again. It gave the cabbage a wonderful flavour!
A bit confusing, but worth a try! I used stew beef. I fried the bacon like I normally do and chopped it up. I boiled the cabbage in a large pot, then I used that pot to do everything else on the stove. I didn't have an onion so I added a whole bunch of garlic and sauteed that with the bacon in the pot. I kept everything stirred up the whole time. It was really great. The smell while it was cooking was amazing and it tasted even better than it smelled. Definitely a great rainy or snowy day meal.
One of my favorite recipes on this site... I don't know why this isn't more popular. The wine and bacon flavors blend to make the meat and cabbage melt-in-your-mouth amazing.
* Percent Daily Values are based on a 2,000 calorie diet.
Grison Beef Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 208
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