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🍽️ Swabian Beef Stew – smarter

460 kcal · 30 min · 4 servings

Ingredients

• 2 Onions
• 600 g Boiled Beef
• Salt
• 250 g Carrots (2 Carrots)
• 275 g Potatoes
• 200 g Celeriac (1 piece)
• 1 stalk Leek
• 200 g Whole Grain Spätzle
• Pepper
• 2 sprigs Parsley

Instructions

1. 1. Halve the onions.
2. 2. Place the onions cut-side down in a hot pan without oil.
3. 3. Roast the onions until dark brown over medium heat.
4. 4. Rinse the meat under cold water.
5. 5. Place the meat and the roasted onions in a pot.
6. 6. Add 1 teaspoon of salt.
7. 7. Cover everything with about 2 liters of cold water.
8. 8. Bring the mixture to a boil.
9. 9. Skim off the rising gray foam with a skimmer.
10. 10. Reduce the heat.
11. 11. Simmer the meat over medium heat for a total of 2 hours.
12. 12. Wash the carrots, potatoes, and celery.
13. 13. Peel the vegetables.
14. 14. Cut everything into cubes of about 1 cm.
15. 15. Place the potato cubes in cold water to prevent discoloration.
16. 16. Halve the leek stalk lengthwise.
17. 17. Wash the leek under running water.
18. 18. Cut the leek into 1 cm wide rings.
19. 19. Remove the onions from the broth 35 minutes before the end of the cooking time.
20. 20. Add the celery and carrots to the broth.
21. 21. After another 15 minutes, add the drained potato cubes.
22. 22. Add the leek.
23. 23. Cook the spätzle according to package instructions in boiling salted water.
24. 24. Drain the spätzle.
25. 25. Rinse the spätzle with cold water.
26. 26. Remove the meat from the broth at the end of the cooking time.
27. 27. Cut the meat into bite-sized cubes.
28. 28. Add the meat cubes and the spätzle to the broth.
29. 29. Heat the mixture.
30. 30. Season with salt and pepper.
31. 31. Wash the parsley.
32. 32. Shake the parsley dry.
33. 33. Chop the parsley.
34. 34. Sprinkle the stew with the parsley.

Nutrition per serving

• kcal: 460
• Protein: 53 g · Fett/Fat: 7 g · Carbs: 42 g