Entree: Germany – Wurttemberg – Gaisburger Marsch (Hearty Wurttemberg beef and potato stew served with spaetzle in a rich broth)

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 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

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

- 1 lb (450 g) beef stew meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 large onion, thinly sliced (approx. 6 oz (170 g))
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1 tbsp (15 ml) tomato paste
- 4 cups (960 ml) beef broth
- 1 bay leaf
- 1 tsp (1 g) dried marjoram
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley for garnish
Spaetzle (homemade)
- 2 cups (250 g) all-purpose flour
- 3 large eggs (approx. 5 1/4 oz (150 g))
- 1/2 cup (120 ml) milk
- 1 tsp (6 g) salt
- Pinch of grated nutmeg
- 2 tbsp (28 g) butter for finishing

Show original ingredient measurements

- 1 lb (450 g) beef stew meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 large onion, thinly sliced (approx. 6 oz / 170 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 tbsp (15 ml) tomato paste
- 4 cups (960 ml) beef broth
- 1 bay leaf
- 1 tsp (1 g) dried marjoram
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley for garnish
Spaetzle (homemade)
- 2 cups (250 g) all-purpose flour
- 3 large eggs (approx. 150 g)
- 1/2 cup (120 ml) milk
- 1 tsp (6 g) salt
- Pinch of grated nutmeg
- 2 tbsp (28 g) butter for finishing

Instructions

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

1. Pat beef dry and season with salt and pepper. Heat vegetable oil in a heavy Dutch oven over medium-high heat and brown beef in batches until well seared; transfer browned beef to a plate.
2. Reduce heat to medium, add 2 tbsp (30 ml) butter, then add sliced onion and cook until soft and lightly caramelized, about 8–10 minutes. Add minced garlic and tomato paste and cook 1 minute to deepen flavor.
3. Return beef to the pot, pour in beef broth and add the bay leaf and marjoram. Bring to a simmer, cover, and cook gently for 45 minutes.
4. Add the potato cubes to the pot, adjust seasoning with salt and pepper, and continue simmering, covered, until potatoes and beef are tender, about 20–25 minutes more. Remove bay leaf before serving.
5. Meanwhile make the spaetzle: whisk flour, eggs, milk, salt, and nutmeg to a thick batter. Bring a large pot of salted water to a boil. Press batter through a spaetzle maker or a colander with large holes into boiling water; cook until spaetzle float, about 2–3 minutes. Drain.
6. In a skillet melt 2 tbsp (28 g) butter and toss the drained spaetzle briefly to coat and slightly brown.
7. To serve, place a portion of spaetzle in each bowl, spoon beef and potatoes with broth over the spaetzle, and garnish with chopped parsley.

1. Pat beef dry and season with salt and pepper. Heat vegetable oil in a heavy Dutch oven over medium-high heat and brown beef in batches until well seared; transfer browned beef to a plate.
2. Reduce heat to medium, add 2 tbsp butter, then add sliced onion and cook until soft and lightly caramelized, about 8–10 minutes. Add minced garlic and tomato paste and cook 1 minute to deepen flavor.
3. Return beef to the pot, pour in beef broth and add the bay leaf and marjoram. Bring to a simmer, cover, and cook gently for 45 minutes.
4. Add the potato cubes to the pot, adjust seasoning with salt and pepper, and continue simmering, covered, until potatoes and beef are tender, about 20–25 minutes more. Remove bay leaf before serving.
5. Meanwhile make the spaetzle: whisk flour, eggs, milk, salt, and nutmeg to a thick batter. Bring a large pot of salted water to a boil. Press batter through a spaetzle maker or a colander with large holes into boiling water; cook until spaetzle float, about 2–3 minutes. Drain.
6. In a skillet melt 2 tbsp (28 g) butter and toss the drained spaetzle briefly to coat and slightly brown.
7. To serve, place a portion of spaetzle in each bowl, spoon beef and potatoes with broth over the spaetzle, and garnish with chopped parsley.