Gaisburger Marsch

Cut beef into 2–3 cm cubes, then season all sides with salt and ground black pepper.

Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches without crowding—2–3 minutes per side until deeply caramelized. Transfer to a plate.

Dice carrots, leek, celery root, and onion into 1 cm pieces. Add to the same pot and sauté 5–7 minutes until softened and edges turn golden.

Return beef and any juices to the pot. Pour in broth, add bay leaf and peppercorns. Bring to a simmer.

Cover, reduce heat to low, and simmer 60–75 minutes until beef shreds easily with a fork. Stir occasionally and add water if liquid drops below halfway.

While stew simmers, cook spätzle in boiling salted water according to package directions (usually 2–3 minutes for fresh, 8–10 for dried). Drain and set aside.

Remove bay leaf and peppercorns from stew. Taste broth and adjust salt if needed.

Stir cooked spätzle into the stew and let sit 2 minutes to absorb some broth.

Ladle into bowls and top with fried onions and parsley.