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Gingersnap Stew

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“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
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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.

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