Gaisburger Marsch

Simmer the beef in broth until tender, then cut it into bite-size pieces.

Cook potatoes, carrots, and celery root in the broth until just tender.

Warm cooked Spätzle in the stew so they absorb some broth without falling apart.

Fry sliced onions in butter until browned and crisp at the edges.

Serve the stew with beef, vegetables, Spätzle, parsley, and fried onions on top.