Gingersnap Stew

Submitted by Chicagoland Chef du Jour

"This is amazing! I love the flavors together. You have the sweetness of the celery & carrots, the smoky sausage (I use turkey sausage) and subtle heat from the chili powder... the gingersnap flavor is subtle & wonderful as well. My mom says this is very much like a German dish (Sauerbraten) she had growing up but with a twist. Serve with a crusty slice of rye bread and ENJOY! Man I love this! Recipe source: Inspired by: Better Homes and Gardens recipe winner. I have increased most ingredients."

 

• Ready In: 2hrs 20mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 3 carrots, peeled and cut into 3/4-inch pieces
• 3 medium celery ribs, cut into 1/2-inch pieces
• 1⁄4 cup onion, chopped*I use more
• 2 teaspoons cooking oil, cooking spray
• 8 -12 ounces smoked sausage, cooked, cut into 1-inch pieces, smoked turkey sausage works
• 1 1⁄2 cups water
• 15 ounces kidney beans, rinsed & drained
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• 14 ounces tomatoes with juice, plain
• 6 gingersnap cookies, crushed, about 1/3 cup

directions

1. In a large saucepan cook carrots, celery and onion in oil over medium heat, about 5 minutes or until onion is nearly tender. Remove vegetables from the pan and set aside.
2. Add sausage to pan, cook over medium heat until lightly browned. Return vegetables to pan.
3. Add water, beans, chili powder and worchestershire sauce. Bring to boiling and reduce heat. Simmer for 20 minutes or until vegetables are tender.
4. Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls.

5. Notes:

6. I add more onions, carrots, low fat smoked sausage, kidney beans than the original recipe calls for. these can be reduced in amount if you desire.
7. I prefer using the dark red kidney beans because they really are *pretty* and colorful in this dish.
8. I have also used whole baby carrots cuz I'm lazy.
9. The chili powder adds a subtle touch of *heat*.
10. I tend to simmer on low for up to 2 hours.

Reviews

[Kat's Mom]

Tasty! DH really enjoyed this stew. I used andouille sausage which made a spicy version. My pieces of carrots were less than 1/2" long. The stew simmered for an hour and the carrots were still a bit crunchy, so 20 minutes probably would be not long enough if you want soft cooked carrots. It started looking a bit dry, so I added an extra 1/2 cup water. The gingersnaps did a nice job of thickening up the broth. Makes me wonder about using crackers to thicken soups and stews. Hmmm... Thanks, Chef!