Grison Beef Stew Swiss
Dive into the comforting flavors of Grison Beef Stew, a hearty and traditional Swiss dish that pairs tender chunks of beef chuck with a medley of vegetables in a rich, wine-infused broth. This soul-warming recipe combines simple ingredients like carrots, potatoes, celery, and garlic with aromatic herbs like thyme and bay leaves, creating layers of earthy, savory goodness. Slow-simmered to perfection in a combination of beef broth and dry red wine, the beef becomes meltingly tender, while the hearty vegetables soak up the flavorful juices. Perfect for cold evenings or cozy gatherings, this Grison Beef Stew is as satisfying as it is straightforward to make. It's served piping hot, optionally topped with a sprinkle of fresh parsley for a touch of brightness. Ideal for those seeking a classic Swiss-inspired comfort food, this dish brings rustic European charm straight to your table!
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Recipe Information
Ingredients
- 1000 grams beef chuck (boneless, cut into 1-inch cubes)
- 2 yellow onions (finely chopped)
- 4 carrots (peeled and cut into chunks)
- 2 celery stalks (chopped)
- 4 potatoes (peeled and cut into 1-inch cubes)
- 3 garlic cloves (minced)
- 1000 ml beef broth
- 250 ml dry red wine
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, optional for garnish)
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef chuck cubes with salt and pepper, then lightly coat them with flour.
Working in batches, sear the beef in the pot until browned on all sides, about 4-5 minutes per batch. Remove the beef and set it aside.
In the same pot, add the chopped onions, carrots, and celery, and cook for about 5 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Deglaze the pot by adding the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let the wine reduce by half, about 5 minutes.
Return the seared beef to the pot, then pour in the beef broth. Add the bay leaves and thyme sprigs, and stir to combine.
Cover the pot with a lid, reduce the heat to low, and let the stew simmer gently for 90 minutes, stirring occasionally.
Add the potatoes to the pot and continue simmering for an additional 30 minutes, or until the potatoes and beef are tender.
Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaves and thyme sprigs before serving.
Serve the Grison Beef Stew hot, garnished with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
4057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.4 g | 329% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 7340 mg | 319% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 37.5 g | ||
| Protein | 224.0 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 8245 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
