Zubereitung

1. 1

   Put the beef in the water with the soup vegetables and bay leaf, season with salt and let it simmer gently over low heat until tender, skimming now and then.

2. 2

   Lift out the meat, cut it into bite-sized cubes and strain the broth through a sieve.

3. 3

   Peel and dice the potatoes and cook them in the broth until soft.

4. 4

   Slice the onions into rings and melt them slowly in the butter until golden brown. Add the spaetzle and beef cubes to the broth and heat through.

5. 5

   Ladle the stew into deep bowls and top with the melted onions and chives.