Ingredients with Measurements:
- 1 lb Bündnerfleisch, thinly sliced
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 can diced tomatoes (14 oz)
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or large pot
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the Bündnerfleisch and cook for 2-3 minutes until lightly browned.
4. Add the carrots, celery, red bell pepper, and zucchini and cook for 5-7 minutes until the vegetables are slightly softened.
5. Add the diced tomatoes, beef broth, dried thyme, and dried oregano. Stir to combine.
6. Bring the stew to a boil, then reduce the heat to low and let simmer for 30-40 minutes until the vegetables are tender and the flavors have melded together.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Stove-top cooking at medium-high heat, then reduced to low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 2g
Cholesterol: 40mg
Sodium: 900mg
Total carbohydrates: 20g
Dietary fiber: 5g
Sugar: 10g
Protein: 20g
Substitutions for ingredients:
- Bündnerfleisch can be substituted with any other thinly sliced cured meat, such as prosciutto or ham.
- Beef broth can be substituted with vegetable broth for a vegetarian version of the stew.
- Any other vegetables can be added or substituted, such as potatoes, sweet potatoes, or green beans.
Variations:
- Add a can of drained and rinsed cannellini beans for extra protein and fiber.
- Add a splash of red wine for a deeper flavor.
- Top the stew with grated Parmesan cheese or chopped fresh herbs, such as parsley or basil.
Tips and tricks:
- To save time, chop all the vegetables ahead of time and store them in an airtight container in the refrigerator until ready to use.
- For a thicker stew, add a tablespoon of cornstarch mixed with a tablespoon of water to the stew during the last 5 minutes of cooking.
- Leftover stew can be frozen for up to 3 months.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Top the stew with grated Parmesan cheese or chopped fresh herbs, such as parsley or basil.
Pairings:
Serve the stew with a glass of red wine and a side salad.
Suggested side dishes:
- Crusty bread
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the stew until the vegetables are tender and the meat is cooked through.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Bündnerfleisch is a type of air-dried beef that originated in the canton of Graubünden in Switzerland. It is typically served thinly sliced as a snack or appetizer.
Flavor profiles:
This stew has a savory and slightly sweet flavor from the combination of vegetables and Bündnerfleisch. The dried thyme and oregano add a subtle herbal note.
Serving suggestions:
Serve the stew hot with a slice of crusty bread on the side for dipping.
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Region: Swiss