Rindfleisch Mit Spatzle

Ingredients

Parsley

2 tablespoons, chopped

Butter

2 tablespoons

Milk

1/2 cup

Eggs

3

All-purpose flour

2 cups

Salt and pepper

to taste

Thyme

1 teaspoon, dried

Bay leaf

1

Red wine

1/2 cup

Beef broth

2 cups

Celery

2 stalks, chopped

Carrots

2, sliced

Garlic

2 cloves, minced

Onion

1, chopped

Beef chuck roast

2 pounds, cut into cubes

Instructions

1. Heat oil in a large pot over medium-high heat. Add the beef cubes and sear them until they're browned on all sides. Remove the beef from the pot and set it aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. Add the sliced carrots and chopped celery and cook until they're slightly softened.
4. Return the browned beef to the pot. Add the beef broth, red wine, bay leaf, thyme, and salt and pepper. Bring the mixture to a boil, then reduce the heat to low.
5. Cover the pot and let it simmer for about 2 hours, or until the beef is tender.
6. While the beef is simmering, prepare the Spätzle. Combine the flour, eggs, milk, and a pinch of salt in a mixing bowl and stir until a thick batter forms. Let it rest for 10 minutes.
7. Bring a large pot of salted water to a boil. Use a Spätzle maker or a colander with large holes to press the batter into the boiling water. Cook the Spätzle for about 2-3 minutes, or until they float to the surface. Drain and set aside.
8. Melt butter in a separate pan over medium heat. Add the cooked Spätzle and toss to coat them in the butter. Season with salt and pepper to taste and cook until heated through.
9. Serve the tender beef with the buttered Spätzle and garnish with chopped parsley.