Gaisburger Marsch stew

Ingredients

For the broth (serves 4):

500 g stewing beef
250 g beef bones
1 bunch of soup veg
80 g onion
1 bay leaf
1 clove Salt

For the side dishes:

500 g spaetzle (German noodle dumplings)
Chives 300 g potato
1 onion
1 Celery
2 Carrots
1 leek

Method

Step 1

For the stew, rinse the beef and bones under cold running water and leave to drain thoroughly. Peel or clean the soup veg and chop finely. Cut the onion in half, place cut side down in a pan and brown. Then stud with the bay leaf and clove.
Step 2

In a pan, bring 1.5 l of water to the boil with 1/2 tsp salt. Put in the beef, bones, soup veg and studded onions. Cover and leave to simmer over a low heat for 70–80 minutes. Skim off any foam that comes to the surface.
Step 3

In the meantime, peel the potatoes, carrots and celery, cut the potatoes into roughly 1.5 cm cubes and cook them in salted water. Pour away the water and leave to drain. Cut the carrots and celery into 1 cm cubes. Wash the leeks and cut into strips.
Step 4

Take the beef out of the broth and pass the broth through a fine sieve. Put it into a pan. Add the carrot, celery and leek, heat and allow to simmer for 15 minutes.
Step 5

Cut the beef into roughly 1.5 cm chunks and put into the broth with the potato cubes, add the spaetzle and heat it in the broth. Season with salt and pepper to taste.
Step 6

Peel the onion, chop finely and lightly brown with butter in a small pan.
Step 7

Serve the stew in warmed bowls and scatter with the browned onion and chives.