Swabian-Style Beef Stew – Spoonsparrow

Ingredients

• 2 onions
• 600 g Tafelspitz beef
• Salt
• 250 g carrots (2 carrots)
• 275 g potatoes
• 200 g knollensellerie (celery root, 1 piece)
• 1 stalk leeks
• 200 g whole-grain spaetzle
• Pepper
• 2 sprigs parsley

Instructions

1. 1.

   Halve the onions and roast them skin-side down in a hot pan without added fat over medium heat until dark brown.

2. 2.

   Rinse the beef cold. Place it with the onions and 1 tsp salt in a pot, then cover with about 2 l of cold water.

3. 3.

   Bring to a boil and skim off the rising gray foam with a ladle. Reduce heat and simmer the meat on medium heat for a total of 2 hours.

4. 4.

   Meanwhile wash and peel the carrots, potatoes, and celery root. Cut everything into roughly 1 cm cubes. Place the potatoes in cold water to prevent discoloration.

5. 5.

   Cut the leek stalk lengthwise in half and rinse under running water. Slice into 1 cm wide rings.

6. 6.

   35 minutes before the end of cooking remove the onions from the broth, add the celery root and carrots.

7. 7.

   After another 15 minutes add the drained potato cubes and leeks.

8. 8.

   Cook the spaetzle according to package instructions in boiling salted water. Drain and shock with cold water.

9. 9.

   At the end of cooking remove the beef from the broth and cut into bite-sized cubes.

10. 10.

    Add the beef cubes and spaetzle back to the broth, heat through, and season with salt and pepper.

11. 11.

    Wash the parsley, shake dry, chop, and sprinkle over the stew.