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gingersnap beef stew

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. 
5 from 1 vote
Prep Time 8 mins
Cook Time 7 hrs
marinating time 12 hrs
Total Time 19 hrs 8 mins
Course Main Course
Cuisine American

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.
Keyword slow cooker