Entree: Germany – Swabia – Gaisburger Marsch (Swabian beef stew served over spaetzle and potatoes with fried onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
- 1 tbsp (15 ml) vegetable oil
- 4 oz (115 g) smoked bacon or speck, diced
- 2 large onions, divided (about 12 oz (340 g) total)
- 1/2 cup (120 ml) dry red wine (optional)
- 4 cups (960 ml) beef broth
- 2 bay leaves
- 6 whole black peppercorns
- 4 medium potatoes, peeled and quartered, approx. 1 lb (450 g)
- 2 tbsp (30 g) butter
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- For the spaetzle:
  - 2 cups (240 g) all-purpose flour
  - 4 large eggs
  - 1/2 cup (120 ml) milk or water
  - 1/2 tsp (2.5 g) salt
  - 1 tbsp (15 ml) butter for tossing
- For the fried onions:
  - 2 tbsp (30 g) butter or lard for frying
  - 1 large onion, thinly sliced (about 6 oz (170 g))
  - 1/4 cup (30 g) all-purpose flour for dusting

Show original ingredient measurements

- 2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
- 1 tbsp (15 ml) vegetable oil
- 4 oz (115 g) smoked bacon or speck, diced
- 2 large onions, divided (about 12 oz / 340 g total)
- 1/2 cup (120 ml) dry red wine (optional)
- 4 cups (960 ml) beef broth
- 2 bay leaves
- 6 whole black peppercorns
- 4 medium potatoes, peeled and quartered, approx. 1 lb (450 g)
- 2 tbsp (30 g) butter
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- For the spaetzle:
  - 2 cups (240 g) all-purpose flour
  - 4 large eggs
  - 1/2 cup (120 ml) milk or water
  - 1/2 tsp (2.5 g) salt
  - 1 tbsp (15 ml) butter for tossing
- For the fried onions:
  - 2 tbsp (30 g) butter or lard for frying
  - 1 large onion, thinly sliced (about 6 oz / 170 g)
  - 1/4 cup (30 g) all-purpose flour for dusting

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the beef dry and season with salt and pepper. Heat 1 tbsp (15 ml) oil in a heavy pot over medium-high heat and brown the beef in batches; remove and set aside.
2. In the same pot, add the diced bacon and cook until rendered and slightly crisp. Remove most of the fat, leaving about 1 tbsp (15 ml) in the pot.
3. Add one of the large onions (chopped) to the pot and sauté until translucent, about 5 minutes. Deglaze with the red wine if using, scraping up browned bits.
4. Return the beef to the pot, add the beef broth, bay leaves, peppercorns, and bring to a simmer. Reduce heat to low, cover partially, and simmer gently until beef is tender, about 1.5–2 hours.
5. About 30 minutes before the beef is done, add the quartered potatoes to the simmering broth and cook until tender.
6. Meanwhile prepare the spaetzle: whisk flour, eggs, milk (or water), and salt into a thick batter. Bring a large pot of salted water to a boil. Press or drop the batter through a spaetzle maker or colander into the boiling water; cook until the spaetzle float, about 2–3 minutes. Remove with a slotted spoon and toss with 1 tbsp (15 ml) butter to keep from sticking.
7. For the fried onions: thinly slice the remaining large onion, dust lightly with the 1/4 cup (60 ml) flour, and fry in 2 tbsp (30 ml) butter or lard over medium heat until golden brown and crisp. Drain on paper towels and season lightly with salt.
8. To serve, place a portion of spaetzle and some boiled potatoes in a deep plate or bowl, ladle the beef and generous sauce over them, and finish with a handful of crispy fried onions and a sprinkle of chopped parsley.

1. Pat the beef dry and season with salt and pepper. Heat 1 tbsp oil in a heavy pot over medium-high heat and brown the beef in batches; remove and set aside.
2. In the same pot, add the diced bacon and cook until rendered and slightly crisp. Remove most of the fat, leaving about 1 tbsp in the pot.
3. Add one of the large onions (chopped) to the pot and sauté until translucent, about 5 minutes. Deglaze with the red wine if using, scraping up browned bits.
4. Return the beef to the pot, add the beef broth, bay leaves, peppercorns, and bring to a simmer. Reduce heat to low, cover partially, and simmer gently until beef is tender, about 1.5–2 hours.
5. About 30 minutes before the beef is done, add the quartered potatoes to the simmering broth and cook until tender.
6. Meanwhile prepare the spaetzle: whisk flour, eggs, milk (or water), and salt into a thick batter. Bring a large pot of salted water to a boil. Press or drop the batter through a spaetzle maker or colander into the boiling water; cook until the spaetzle float, about 2–3 minutes. Remove with a slotted spoon and toss with 1 tbsp butter to keep from sticking.
7. For the fried onions: thinly slice the remaining large onion, dust lightly with the 1/4 cup flour, and fry in 2 tbsp butter or lard over medium heat until golden brown and crisp. Drain on paper towels and season lightly with salt.
8. To serve, place a portion of spaetzle and some boiled potatoes in a deep plate or bowl, ladle the beef and generous sauce over them, and finish with a handful of crispy fried onions and a sprinkle of chopped parsley.