Beef Stew with Gingersnaps
Inspired by Baltimore's own Sour Beef & Dumplings and Northern France's Carbonade Flamande aux Spéculoos, this beef stew uses gingersnap cookies for both flavor and body.
Ingredients
Group one:
- 2 1/4 lb cubed sirloin
- 3/4-1 cup red wine vinegar
- 1 large onion, sliced into half-moons
- 2 carrots, cut into 1/2-inch chunks
- 2 bay leaves
- 1/2 teaspoon ground allspice
- 3/4 teaspoon ground mustard
- 1/4 teaspoon cloves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Group two
- 1 1/4 lb Russet potatoes, cubed
- 10 gingersnaps, broken into pieces
Instructions
THE DAY BEFORE YOU WANT TO SERVE:
- Place all of the ingredients of GROUP ONE in a non-reactive container (or large ziplock bag) and marinate overnight. Now is a good time to make the gingersnaps if you are using homemade.
THE NEXT DAY:
- Add the potatoes to a 4-quart slow cooker. Add the marinated meat mixture. Top with gingersnaps. Cook on low 7 hours. Remove the bay leaves. Stir once during the day (if possible) and prior to serving.
Notes
If not making homemade gingersnaps, I find that Stauffer’s Ginger Snaps make a good substitution.