Beef Carbonnade Soup with Spatzle Recipe

Name: Beef Carbonnade Soup with Spatzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef; 1 tablespoon vegetable oil; 5 cups beef stock; 4 cups tomato juice; 12 ounces beer; 1 cup onions chopped; 1 cup celery sliced; 2 teaspoons chili powder; 1 teaspoon basil; 3 each garlic cloves crushed; 2 each bay leaves; 1 cup carrots; 1 cup green beans; 1 1/2 cups mushrooms; 2 large eggs; 1 1/2 cups flour, all-purpose; 1/4 teaspoon salt; ⅛ teaspoon nutmeg; 3/4 cup milk

Servings: persons

3 pounds beef
1 tablespoon vegetable oil
5 cups beef stock
4 cups tomato juice
12 ounces beer
1 cup onions chopped
1 cup celery sliced
2 teaspoons chili powder
1 teaspoon basil
3 each garlic cloves crushed
2 each bay leaves
1 cup carrots
1 cup green beans
1 1/2 cups mushrooms
2 large eggs
1 1/2 cups flour, all-purpose
1/4 teaspoon salt
⅛ teaspoon nutmeg
3/4 cup milk

1
Brown meat in oil in soup pot.
2
Add broth, juice, beer, onion, celery, chili powder, basil, garlic, and bay leaves.
3
Bring to boil, reduce heat and simmer covered 2 to 3 hours.
4
Add carrots and green beans and simmer until tender.
5
Add mushrooms and spatzle and cook 10 minutes more.
6
Noodles can be used in place of spatzle.
7
SPATZLE: Beat eggs slightly.
8
Combine flour, salt, and nutmeg.
9
Beat eggs into flour mixture.
10
Gradually add 1/2 cup milk, then add more milk a tablespoon at a time until the mixture is smooth, soft, and quite moist.
11
Pour some of the batter into a colander and press it through the holes with a spatula into boiling salted water.
12
Cook 5 minutes or until tender, stirring occasionally.
13
Remove with a slotted spoon and add to soup.

1417

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 pounds beef, 1 tablespoon vegetable oil, 5 cups beef stock, 4 cups tomato juice, and more.

Yes, Beef Carbonnade Soup with Spatzle falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Carbonnade Soup with Spatzle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions