Minorcan Gaisburger Marsch

Ingredients

In this adaptation, the traditional German Gaisburger Marsch is transformed into a Minorcan delight by incorporating the unique flavors and spices of Minorcan cuisine. The original recipe typically uses German spices and herbs, while the Minorcan version introduces paprika, cayenne pepper, and local herbs like rosemary and thyme. These additions infuse the stew with a distinct Minorcan twist, creating a new and exciting flavor profile. We alse have the original recipe for Gaisburger Marsch, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 4 potatoes, peeled and diced 4 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 sprig of rosemary 1 sprig of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown them on all sides.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Sprinkle the paprika and cayenne pepper over the beef and onion mixture, stirring well to coat the ingredients.
4. 4.
   Add the diced potatoes, sliced carrots, rosemary, thyme, and bay leaf to the pot. Pour in the beef broth and season with salt and pepper.
5. 5.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the rosemary sprig, thyme sprigs, and bay leaf from the stew before serving.
7. 7.
   Ladle the Minorcan Gaisburger Marsch into bowls and serve hot.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef such as chuck or stewing beef for the best results. Trim any excess fat before cubing the meat.
• Paprika — Opt for a high-quality smoked paprika to add depth and smokiness to the stew.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for a spicier stew or omit it entirely for a milder version.
• Rosemary and thyme — Fresh herbs are recommended for their vibrant flavors. If using dried herbs, reduce the quantity by half.

Tips & Tricks

• For a thicker stew, you can mash some of the cooked potatoes against the side of the pot to release their starch and thicken the broth.
• Serve the Minorcan Gaisburger Marsch with a dollop of sour cream or yogurt on top for added creaminess.
• This stew tastes even better the next day as the flavors continue to develop. Consider making it in advance and reheating it for a quick and delicious meal.
• Feel free to add other vegetables such as peas or green beans to the stew for added color and nutrition.
• Serve the stew with crusty bread on the side to soak up the flavorful broth.

Serving advice

Serve the Minorcan Gaisburger Marsch hot in individual bowls. Garnish each serving with a sprig of fresh thyme or a sprinkle of chopped parsley for a pop of color. Accompany the stew with a side of crusty bread or rolls to complete the meal.

Presentation advice

To enhance the presentation, arrange the beef cubes, potatoes, and carrots in an appealing manner in each bowl. Drizzle a small amount of olive oil on top and sprinkle some paprika for an extra touch of color. Serve the stew with a rustic wooden spoon for a cozy and inviting presentation.