Slow-Cooker Sauerbraten (German Beef Stew)
-2 lbs. stew meat (beef)
-1 cup chopped carrots
-1 cup celery chunks (bite-sized)
-1 yellow onion (slivers)
-1 tsp garlic powder
-1 tsp salt
-1/2 tsp black pepper
-1/4 tsp cloves (ground)
-3 bay leaves
-1 cup cider vinegar
-1 (14-oz) can beef broth
-1/4 cup brown sugar (firmly packed)
-15-20 crushed gingersnap cookies
Begin by placing 2 lbs. (or other desired amount) stew meat (beef) in the bottom of the slow-cooker. (You can instead use another bowl to marinate overnight and then transfer mixture to slow cooker in the morning to avoid temperature crazing in your ceramic cooker.)
Over raw meat, toss 1 cup carrots (chopped), 1 cup celery (1-inch size chunks), and a large yellow onion (slivered into long pieces).
Sprinkle ingredients with 1 teaspoon garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground cloves (optional). Lay 3 bay leaves over the mixture.
Next, pour 1 cup cider vinegar and 1 (14-oz.) can beef broth over the ingredients. Cover well and refrigerate overnight before slow-cooking OR (if you’re preparing it in the morning) place Crock Pot directly in warmer and cook for 7-10 hours on LOW setting.
About 30 minutes before serving, remove Crock Pot lid, remove the 3 bay leaves, and add the following two ingredients: 1/4 cup brown sugar (firmly packed) and 15-20 crushed gingersnap cookies. Stir well, replace lid, and switch Crock Pot setting to WARM. Allow stew to heat 30 minutes or until thickened.
Serve over spaetzle or egg noodles. Refrigerate any remaining stew; lefotvers make for great open-faced sandwiches over plain white bread!