Swiss-Style Beef Stew with Herbs and Red Wine

Ingredients

In this Swiss adaptation of the Croatian dish Čobanac, we incorporate Swiss culinary traditions and flavors. While the original recipe uses a variety of meats, we focus solely on beef for this Swiss-style stew. Additionally, we infuse the stew with Swiss herbs and spices, such as thyme and rosemary, to enhance the Alpine flavors. Finally, we add a splash of red wine to elevate the richness of the dish and give it a touch of sophistication. We alse have the original recipe for Čobanac, so you can check it out.

• 1.5 kg (3.3 lbs) beef stew meat, cubed 1.5 kg (3.3 lbs) beef stew meat, cubed
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, chopped 1 large onion, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 55g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, toss the beef stew meat with flour until evenly coated.
2. 2.
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the sliced carrots and celery to the pot and cook for a few minutes until slightly softened.
5. 5.
   Return the beef to the pot and pour in the red wine. Allow the wine to simmer for a few minutes to cook off the alcohol.
6. 6.
   Add the beef broth, tomato paste, bay leaves, dried thyme, and dried rosemary to the pot. Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving. Adjust the seasoning if needed.
9. 9.
   Serve the Swiss-style beef stew hot with crusty bread or creamy mashed potatoes.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef suitable for slow cooking, such as chuck or brisket. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For a richer flavor, marinate the beef in red wine and herbs overnight before cooking.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 15 minutes of cooking.
• Feel free to add other vegetables like potatoes or mushrooms to the stew for added depth and variety.
• Serve the stew with a dollop of sour cream or a sprinkle of fresh parsley for an extra touch of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Swiss-style beef stew in deep bowls, allowing the rich sauce to envelop the tender beef. Garnish with a sprig of fresh thyme or rosemary for a touch of elegance. Accompany the stew with a side of crusty bread or creamy mashed potatoes to soak up the delicious flavors.

Presentation advice

To present the Swiss-style beef stew beautifully, ladle it into individual serving bowls, making sure to showcase the tender beef and vibrant vegetables. Drizzle a swirl of olive oil on top and sprinkle some freshly chopped parsley for a pop of color. Serve with a side of crusty bread and a glass of red wine for a truly indulgent experience.