Recipes

German beef stew and spaetzle

By: Leah

We just kind of winged-it with this recipe - it was Friday night and we had meat to eat (accidentally left the freezer open and some of our meat defrosted and had to be eaten!). We just sort of threw things into a pan, which is why the measurements aren't exact.
Details
  • Prep Time:
    20 min
  • Cook Time:
    15 min
  • Ready In:
    35 min
Servings: 4 servings
  • 1 cup of store-bought spaetzle (or you can make your own)
  • some Grated cheese (we used a mix of parmesan and cheddar)
  • handful Baby spinach
  • 2 whole Onions, chopped (for both spaetzle and stew - I used about 2 onions)
  • pinch Salt and pepper
  • sprig Fresh thyme
  • 400 gs of beef strips (we used rump steak)
  • 1 stalk celery, chopped
  • 2 cloves Garlic
  • handful Bacon, chopped
  • 1 whole Carrot, chopped
  • 1/4 cup white wine
  • some Cream
  • some Salt and pepper to taste
  • pinch Thyme
Directions
  1. Prepare spaetzle by cooking dry pasta for about 10-15 minutes until cooked to your preference. Drain, reserving about 1/2 a cup of the cooking water. Season with salt and pepper.
  2. Cook half the onions on a medium heat until they caramelize - this will probably take about 15 minutes, but you can cook for longer if you prefer. Then stir your onions, grated cheese, and baby spinach through the cooked spaetzle. Add your cooking water until you have a texture that you like.
  3. In a large frypan, brown your meat. Take out of the pan and put to one side, covered. Add remaining onions, bacon, garlic, celery and carrot to the pan. Cook on a medium heat until everything starts to brown and soften, then add in the wine. Bring to the boil, add the beef and then turn down the heat.
  4. Add cream (as much or as little as you like - we probably added about 1/2 cup). Leave to simmer for about 5-10 minutes until it starts to smell delicious! Season with salt and pepper and thyme, and then serve with the spaetzle and maybe some green beans.
  5. Enjoy!

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