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Slow Cooker Sauerbraten Beef in Gingersnap Gravy

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A German-inspired slow cooker dish featuring tender beef simmered in a tangy vinegar broth, finished with a rich gravy thickened by spiced gingersnap cookies. Perfect served over spaetzle or egg noodles for a cozy, hearty meal.

Ingredients

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

Cooked spaetzle or egg noodles, for serving

Fresh chopped parsley, for garnish (optional)

Instructions

  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.

Notes

Use cider vinegar for a slightly milder, fruitier flavor.

Add carrots and celery along with onions for extra vegetables.

Stir in sour cream or cream for a creamy gravy.

Add raisins for a traditional sweet-and-savory touch.

Nutrition

Find it online: https://justsosavory.com/slow-cooker-sauerbraten-beef-in-gingersnap-gravy/