Easy Beef Sauerbraten Stew
Published Sep 21, 2024
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If you love Sauerbraten, I think you will really love this easy twist, Sauerbraten Stew.
The stew offers deep, rich flavors, thanks to ingredients like red wine, vinegar, and an unexpected secret weapon—Homefree Ginger Snap mini cookies!
In this recipe, the Ginger Snap cookies aren’t just a garnish or a sweet treat; they’re the perfect gluten-free thickening agent for the stew’s sauce. As the stew simmers, finely crushed cookies are stirred in to create a thick, velvety gravy. The sweetness and spiciness of the cookies complement the tanginess of the vinegar and the richness of the beef, bringing a balance that makes this dish unforgettable. If you’ve never used cookies as a thickener before, this is the perfect time to give it a try!
Here’s how to make it:
Ingredients
1 tablespoon olive oil
Kosher or fine sea salt
Freshly ground black pepper
2 pounds boneless beef chuck roast, cut into 2-inch pieces
1 white onion, diced
1-pound baby carrots
2 cups gluten-free beef broth
1 cup red wine
¼ cup red wine vinegar
1 (5-ounce) box Homefree Ginger Snap mini cookies, finely crushed
Chopped parsley, to garnish
Season the beef with salt and pepper Heat oil in a Dutch oven or large pot over medium-high heat. Add the beef and brown on all sides for about 8 minutes. Add the onion and cook until it starts to brown, about 5 minutes.
Add the beef broth, wine, and vinegar, bring to a boil, cover the pot, reduce the heat, and simmer for 2 ½-3 hours or until tender. Add the carrots and simmer, covered, for another 10 minutes. Add the ginger snaps, stir well, and continue to simmer, uncovered, for another 5 minutes or until the gravy has thickened and the carrots are tender.
Garnish with parsley and serve.
For more stew recipes, go HERE
Easy Beef Sauerbraten Stew
Ingredients
- 1 tablespoon olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 pounds boneless beef chuck roast, , cut into 2-inch pieces
- 1 white onion, , diced
- 1- pound baby carrots
- 2 cups gluten-free beef broth
- 1 cup red wine
- ¼ cup red wine vinegar
- 1 (5-ounce) box Homefree Ginger Snap mini cookies, finely crushed
- Chopped parsley, , to garnish
Instructions
- Season the beef with salt and pepper Heat oil in a Dutch oven or large pot over medium-high heat. Add the beef and brown on all sides for about 8 minutes. Add the onion and cook until it starts to brown, about 5 minutes.
- Add the beef broth, wine, and vinegar, bring to a boil, cover the pot, reduce the heat, and simmer for 2 ½-3 hours or until tender. Add the carrots and simmer, covered, for another 10 minutes. Add the ginger snaps, stir well, and continue to simmer, uncovered, for another 5 minutes or until the gravy has thickened and the carrots are tender.
- Garnish with parsley and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
