Ginger snap cookies are a surprise ingredient in this classic savoury dish.
ingredients
directions
Cut stewing cubes into 1-inch (2.5 cm) pieces.
In Dutch oven, heat half of the oil over high heat; brown beef in batches, adding remaining oil as needed.
Transfer to plate and set aside.
Pour off any fat from pan.
Reduce heat to medium-low; cook onions, stirring occasionally, for 5 minutes or until softened.
Return beef to pan; add stock, vinegar, sugar, bay leaves, salt, pepper, allspice and cloves.
Bring to boil; reduce heat, cover and simmer for 1 hour.
Add carrots; simmer, covered for about 20 minutes or until tender.
Add gingersnaps and raisins; simmer for 5 minutes or until thickened.
Discard bay leaves.
(Make ahead: Let cool slightly; transfer to shallow airtight container. Finish cooling, uncovered, in refrigerator. Cover and refrigerate for up to 2 days or freeze for up to
1 month.)