German Beef Potato Stew
Gaisburger Marsch

Everyone loves warming stews in the winter months. My German beef potato stew is sure to become a favourite of yours. Gaisburger Marsch (German for "march of Gaisburg" is a traditional Schwabian stew.
It is made with chunks of beef in a broth together with potatoes and Spätzle.

This dish was available at the Bäckaschmiede Restaurant in Gaisburg and this stew was their speciality. It is said that during the 19th century officers from nearby Stuttgart marched to Gaisburg to eat it. The expression Gaisburger Marsch was laten given to this German recipe.

German Meat Recipe

For broth:

2 soup bones, 1 marrow bone
600g beef (ribs, shoulder or leg)
1 1/2 - 2 litres water
1 carrot, 1 celery root
1 parsley root
1 small onion
1/4 leek stalk
1 tbsp salt
some pepper corns
2 bay leaves
Spaetzle (half the quantity of my Spaetzle recipe)
750g potatoes

Garnish

fried onion rings
4 tbsp finely chopped parsley

Chop the bones and put in a pan. Boil a kettle of water and pour over the meat. Skim off any fat and reduce the heat. Add the roughly chopped vegetables, spices and herbs and let simmer for about 2 hours.

Meanwhile make the Spätzle and keep warm.

Peel the potatoes and cut into large pieces or slices. Strain the broth and cook the potatoes in the broth for about 10-15 minutes. Keep the meat warm.

Cut the meat into small chunks and put into a preheated soup tureen or dish alternating with Spätzle and potatoes. Lastly pour over the hot broth.

Serve your stew garnished with fried onion rings and chopped parsley.

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