Swabian beef stew with spätzle

Name: Swabian beef stew with spätzle (Gaisburger Marsch)
Cuisine: German
Ingredients: 2 kg/4½ lb oxtail bones; 500 g/1¼ lb mixed soup vegetables (celeriac, carrots and leeks), roughly chopped; 500 g/1¼ lb mixed soup vegetables (celeriac, carrots and leeks), roughly chopped; 500 g/1¼ lb mixed soup vegetables (celeriac, carrots and leeks), roughly chopped; 4 bay leaves; 5 allspice berries; 1 bunch parsley; 2 medium potatoes, diced; 4 medium carrots, diced; 100 g/3½ oz swede (rutabaga), diced; 100 g/3½ oz swede (rutabaga), diced; 1 leek, sliced; 1 large stick celery, sliced; 165 g/5½ oz plain (all-purpose) flour; 2 eggs; 90 ml/6 tbsp lukewarm water; 2.5 ml/½ tsp sunflower oil; pinch of freshly grated nutmeg; salt and ground white pepper; salt and ground white pepper

Gaisburger Marsch

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

This traditional recipe comes from southern Germany and is named after a neighbourhood of Stuttgart, the biggest city in Baden-Württemberg. The heart of every stew is the stock, so make sure yours has a strong flavour. If you don’t have time to make your own, buy fresh, ready-made stock.

Ingredients

2 kg/4½ lb oxtail bones
500 g/1¼

Europe
Germany
Stuttgart
Baden-Württemberg
Main course

Method

Put the oxtail bones in a large pan and cover with cold water. Bring to the boil and skim off any scum. Simmer for 45 minutes, then add the mixed vegetables, the spices and the parsley stems (keep the leaves to garnish the soup). Simmer for 2-3 hours, until the meat is falling off the bones.