Slow Cooker Sauerbraten Beef in Gingersnap Gravy

Why You’ll Love This Recipe

• Made easy in the slow cooker for hands-off cooking
• Tender, flavorful beef with a unique sweet and tangy gravy
• Classic German flavors with minimal prep work
• Perfect served over noodles or spaetzle for a complete meal
• Great for entertaining or family dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sauerbraten Beef:
2 pounds beef stew meat
1 large onion, chopped
1 cup low-sodium beef broth
1 cup red wine vinegar or cider vinegar
2 bay leaves
¾ cup crushed gingersnap cookies (about 15 cookies)
2 tablespoons brown sugar

For serving:
Cooked spaetzle or egg noodles
Fresh chopped parsley, if desired

Directions

1. Place the beef stew meat and chopped onion into the slow cooker.
2. Add the beef broth, vinegar, and bay leaves. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender.
3. About 30 minutes before serving, stir in the crushed gingersnap cookies and brown sugar. Mix well and allow the sauce to thicken as the cookies dissolve.
4. Remove the bay leaves.
5. Serve the sauerbraten beef over cooked spaetzle or egg noodles.
6. Garnish with fresh parsley if desired.

Servings and timing

This recipe makes about 6 servings. Preparation takes 15 minutes, and cooking time is 7–8 hours on low or 4–5 hours on high in the slow cooker.

Variations

• Use cider vinegar for a slightly milder, fruitier flavor.
• Add carrots and celery along with the onions for extra vegetables.
• Stir in a splash of cream or sour cream for a creamy gravy.
• Add raisins for a traditional sweet-and-savory flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef works best for sauerbraten?

Beef stew meat, chuck roast, or round roast work well since they become tender with slow cooking.

Can I make this recipe without wine vinegar?

Yes, you can substitute cider vinegar for a slightly sweeter flavor.

Why are gingersnap cookies used in sauerbraten?

They thicken the gravy while adding warm spice and subtle sweetness.

Can I make this in the oven instead of a slow cooker?

Yes, cook covered in a Dutch oven at 325°F for about 3–4 hours until the beef is tender.

What side dishes go best with sauerbraten?

Spaetzle, egg noodles, mashed potatoes, or roasted vegetables pair beautifully.

Can I use store-bought spaetzle?

Yes, packaged spaetzle works well if you don’t want to make it from scratch.

How do I prevent the sauce from being too sour?

Adjust with more crushed cookies or a little extra brown sugar to balance the acidity.

Can this be made ahead of time?

Yes, sauerbraten tastes even better the next day after the flavors have deepened.

Can I make this recipe gluten-free?

Yes, use gluten-free gingersnap cookies and serve with gluten-free noodles.

Do I need to marinate the beef overnight like traditional sauerbraten?

Not for this version the slow cooker method develops flavor without the long marinating step.

Conclusion

Slow Cooker Sauerbraten Beef in Gingersnap Gravy is a hearty, flavorful dish that delivers all the traditional German flavors with the ease of modern cooking. Tender beef, tangy-sweet gravy, and comforting noodles or spaetzle make this a meal worth savoring. Perfect for family gatherings or Sunday dinners, it’s a dish that feels special yet simple to prepare.

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