Why You’ll Love Kartoffelschnitz und Spätzle (Potato and Spätzle Stew) Recipe

I enjoy this stew because it’s simple, rustic, and incredibly satisfying. The homemade broth has a depth of flavor that only comes from slow simmering with marrow bones and herbs. I also love how the Spätzle adds a soft, chewy texture that makes the dish more substantial. When I need a cozy meal, this one always delivers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

for the broth
500 grams (approx. 1 pound) beef soup meat and marrow bones
1 leek, washed and cut to 1-inch lengths
1 medium celeriac (or 2 celery stalks), cut to spoon-sized pieces
6-8 cups low sodium beef or vegetable broth
3 sprigs thyme
1 sprig rosemary
5 sprigs curly parsley
salt and pepper to taste

for the soup
400-500 grams fresh Spätzle (avoid using dried pasta, but you can in a pinch)
3 waxy potatoes, peeled and cut to spoon-sized pieces
beef from broth making, cut to spoon-sized pieces
parsley, for serving (optional)

Directions

1. I add the beef, marrow bones, leek, celeriac, herbs, salt, and pepper to a pressure cooker or large pot. I pour in 6–8 cups of water until everything is submerged.

2. If using a pressure cooker, I cook on high pressure for 30 minutes and let the pressure release naturally. If using a stockpot, I simmer on the lowest gentle heat for about 2 hours, skimming impurities as they rise.

3. Once the broth is ready, I remove the beef and cut it into spoon-sized pieces.

4. Over low heat, I add the potatoes to the broth and simmer for about 15 minutes, or until tender.

5. I add the Spätzle and the cut-up beef back into the pot. I let everything warm through, then serve the stew hot, sprinkled with parsley if I want a fresh finish.

Servings and Timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes (pressure cooker) or 2 hours (stockpot)
Total Time: 1–2 1/2 hours depending on method

Variations

• I sometimes add carrots or parsnips for extra sweetness and color.

• I use homemade Spätzle when I want the freshest texture, but refrigerated store-bought works well too.

• I add a splash of vinegar at the end for a brighter flavor.

• I occasionally stir in browned onions for deeper richness.

• I replace the beef with smoked sausage for a different but delicious version.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the stew gently on the stovetop, adding a splash of water or broth if it thickens. The potatoes and Spätzle continue to absorb liquid, so loosening the broth helps restore the soup-like consistency.

FAQs

Can I make the broth ahead of time?

Yes, I often prepare it a day ahead and refrigerate it. The flavor improves overnight.

Can I freeze this stew?

I freeze the broth and beef, but not the potatoes or Spätzle, which don’t thaw well.

Can I make Spätzle from scratch?

Absolutely, homemade Spätzle works wonderfully.

What beef cut is best?

Any soup meat with some connective tissue works well for a rich broth.

Can I use vegetable broth instead of water?

Yes, but I prefer water since the bones and meat create plenty of flavor.

Why is fresh Spätzle recommended over dried?

Fresh Spätzle absorbs the broth better and has a softer, more authentic texture.

Can I add more herbs?

Yes, bay leaves or additional thyme sprigs deepen the flavor.

How do I avoid cloudy broth?

I simmer gently and skim regularly during cooking.

Can I make this vegetarian?

I use vegetable broth, omit the beef, and add mushrooms for body.

What do I serve with this stew?

I like serving it with crusty bread or a simple green salad.

Conclusion

I love making Kartoffelschnitz und Spätzle because it’s the kind of deeply comforting, traditional dish that warms me from the inside out. The rich broth, tender potatoes, and hearty Spätzle create a satisfying meal that feels like a hug in a bowl—perfect for cold, quiet winter days.