This recipe was originally supposed to be a slow cooker version of Gingersnap Pot Roast. I didn't have the time to make a whole pot roast (or the mouths to feed all that food!) so I pared it down into a simple beef stew.
Now, you may be as confused as I was when I read Gingersnap? In a beef stew? Trust me, its good. It's really good. This stew is perfect around this time of year when we get into all those spices in cookies and cakes and now, beef stew. The gingersnaps give it a nice light ginger flavor and adds a touch of sweetness that pairs perfectly with the beef.
This stew has lots of veggies, from carrots to onions to parsnips to sweet potatoes, and cooks in about an hour. It is perfect for any weekend at home where you just want something comforting but easy. Want to make it even more luxurious? Serve it over some fresh mashed potatoes for a nice bite of heaven!
Gingersnap Beef Stew
An easy winter beef stew with gingersnap cookies.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Yield: 4 servings
1 lb cubed beef stew meat
2 c. beef stock
5 gingersnap cookies
2 tbsp red wine
1 yellow onion, cut into 1/2" wedges
2 sweet potatoes, peeled and cubed
2 carrots, peeled and cubed
2 parsnips, peeled and cubed
1 clove garlic, minced
1 bay leaf
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
In a large Dutch oven, heat 1 tbsp oil over medium high heat. Brown stew meat in batches, if necessary. Remove from pan. Add in onions, potatoes, carrots, parsnips and garlic. Cook for 2-3 minutes until garlic is fragrant, then add in meat, stock, wine, bay leaf, cayenne pepper, salt and pepper. Add water until veggies and meat are covered. Put cookies in a food processor and process until they are like bread crumbs. Add to stew, then bring to a boil. Reduce heat to low and simmer for 45 minutes or until stew meat is tender.
Serve with crunchy bread or over mashed potatoes.
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