Beef Stew with Vegetables, Potatoes, and Spätzle

Gaisburger Marsch
Course Entree


  • 2-1/4 lbs beef
  • 3 bones
  • 1 marrow bone
  • 1 leek
  • 1 big carrot
  • 1 stalk of celery
  • 1 parsley root
  • 2 onions
  • 2 cloves
  • 1 bay leaf
  • 1-1/8 lbs potatoes
  • 1-1/8 cups spätzle
  • 1 tbsp nutmeg
  • 2 tbsp butter
  • parsley to garnish optional
  • dash of salt and pepper


  • Chop the vegetables into cubes. Peel and halve one onion, piercing it with the cloves. Chop the second onion and set it aside. In a big pot bring 6-3/8 cups salted water to a boil. Add the beef, bones, vegetables, the onion, and bay leaf to the water and boil for 90 minutes. Meanwhile, peel and dice the potatoes.
  • Remove the meat from the broth and set aside. Strain the broth and bring back to a boil. Boil potatoes in the broth until they are cooked.
  • Prepare the spätzle according to the package. Cube the meat and add both the meat and spätzle to the potatoes in the broth. Add nutmeg to taste.
  • Melt the butter in a pan and sauté the second chopped onion until golden brown.
  • Serve the stew with the browned onion and optional parsley.
Recipe adapted from