Description
A rustic German-style potato and Spätzle stew made with a deeply flavorful homemade broth, tender beef, soft potatoes, and chewy Spätzle. Cozy, hearty, and perfect for cold days.
Ingredients
For the broth:
500 g (approx. 1 lb) beef soup meat and marrow bones
1 leek, washed and cut into 1-inch pieces
1 medium celeriac (or 2 celery stalks), cut into spoon-sized pieces
6–8 cups low-sodium beef or vegetable broth (or water)
3 sprigs thyme
1 sprig rosemary
5 sprigs curly parsley
Salt and pepper, to taste
For the soup:
400–500 g fresh Spätzle
3 waxy potatoes, peeled and cut into spoon-sized pieces
Beef from broth, cut into spoon-sized pieces
Parsley, for serving (optional)
Instructions
- Add beef, marrow bones, leek, celeriac, herbs, salt, and pepper to a pressure cooker or large pot. Pour in 6–8 cups broth or water until submerged.
- Pressure cooker: cook on high pressure for 30 minutes, then allow natural release. Stockpot: simmer gently for about 2 hours, skimming impurities.
- Remove beef from the broth and cut into spoon-sized pieces.
- Add potatoes to the broth and simmer about 15 minutes, until tender.
- Add Spätzle and chopped beef back into the pot. Warm through.
- Serve hot, garnished with parsley if desired.
Notes
Add carrots or parsnips for sweetness and color.
Homemade Spätzle offers the best texture.
A splash of vinegar brightens the flavor.
Browned onions add deeper richness.
Replace beef with smoked sausage for variation.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
