Gaisburger Marsch - Traditional German Beef Stew with Spätzle

Ingredients

• 1.5 kg (3.3 lbs) beef chuck, cut into chunks 1.5 kg (3.3 lbs) beef chuck, cut into chunks
• 2 onions, chopped 2 onions, chopped
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 sprig of thyme 1 sprig of thyme
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 1.5 liters (6 cups) beef stock 1.5 liters (6 cups) beef stock
• 300 g (2 cups) all-purpose flour 300 g (2 cups) all-purpose flour
• 4 eggs 4 eggs
• 1 tsp salt 1 tsp salt
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 50g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium-high heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the onions, carrots, celery, parsnips, and garlic. Sauté until the vegetables are slightly softened.
3. 3.
   Return the beef to the pot and add the bay leaves, thyme, red wine, and beef stock. Bring to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the beef is tender.
4. 4.
   In the meantime, prepare the Spätzle. In a mixing bowl, combine the flour, eggs, and salt. Mix until a thick batter forms.
5. 5.
   Bring a large pot of salted water to a boil. Using a Spätzle maker or a colander with large holes, press the batter through the holes into the boiling water. Cook the Spätzle for about 2-3 minutes or until they float to the surface. Drain and set aside.
6. 6.
   Once the beef is tender, remove the bay leaves and thyme sprig from the pot. Season the stew with salt and pepper to taste.
7. 7.
   To serve, divide the Spätzle among serving bowls and ladle the beef stew over the noodles. Garnish with chopped parsley.

Treat your ingredients with care...

• Beef chuck — For the most tender results, choose well-marbled beef chuck and cut it into evenly sized chunks.
• Spätzle — To achieve the traditional texture of Spätzle, make sure the batter is thick enough to hold its shape when pressed through the holes. Adjust the consistency by adding more flour if needed.
• Red wine — Use a dry red wine, such as Cabernet Sauvignon or Merlot, to add depth of flavor to the stew. If preferred, you can substitute with an equal amount of beef stock.

Tips & Tricks

• For a richer flavor, sear the beef chunks in batches until they develop a deep brown crust before simmering them in the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the simmering stew, stirring until thickened.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Gaisburger Marsch is traditionally served in deep bowls, allowing the noodles to soak up the flavorful broth. Garnish each serving with a sprinkle of chopped parsley for a fresh and vibrant touch. Serve with crusty bread on the side to mop up the delicious juices.

Presentation advice

To present Gaisburger Marsch beautifully, place a generous portion of Spätzle in the center of each bowl and ladle the beef stew over it. Sprinkle some chopped parsley on top for a pop of color. Serve with a side of crusty bread and a glass of red wine for a complete German dining experience.