Average Rating: 5TOTAL TIME: Prep: 15 min. Cook 4 hours
YIELD: 11 cupsIngredients
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into 1 inch pieces
- 1 tablespoon mixed pickling spices
- 1 bay leaf
- 6 cups beef broth, divided
- 1 medium onion, chopped
- 1 jar (16 ounces) shredded sweet-and-sour red cabbage
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 8 gingersnap cookies, crushed
- Cooked wide egg noodles
Instructions
- 1. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 4- or 5-qt. slow cooker.
- 2. Place pickling spices and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with kitchen string. Add spice bag, 4 cups broth, onion, cabbage, ginger and cloves to slow cooker. Cook, covered, on high 3 hours.
- 3. Meanwhile, in a saucepan, heat remaining broth and gingersnaps over medium heat; cook and stir until thickened, about 10 minutes. Transfer to slow cooker; cook, covered, until meat is tender, about 1 hour longer. Discard spice bag. Serve with noodles.
Nutrition Facts
1-3/4 cups: 371 calories, 16g fat (5g saturated fat), 94mg cholesterol, 1226mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 32g protein.