Ingredients
2 tablespoons olive oil2 pounds beef stew meat, cut into 1 inch pieces1 tablespoon mixed pickling spices1 bay leaf6 cups beef broth, divided 1 medium onion, chopped1 jar (16 ounces) shredded sweet-and-sour red cabbage1/2 teaspoon ground ginger1/4 teaspoon ground cloves8 gingersnap cookies, crushedCooked wide egg noodles
Preparation
In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 4- or 5-qt. slow cooker.
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.
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.
