It’s that time of year when blankets come out of the closets, thicker socks are worn and you crave stew. Rustic Gingersnap Stew is a recipe you have to try. You read the title right, gingersnap cookies were used as an ingredient. If you like the taste of ginger, you’re in for quite the surprise.
“There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavor save that of onions will survive the competition in the mixture.” – Annie Besant
Rustic Gingersnap Stew
Perfect for a late night winter dinner.
- In a large saucepan, cook chopped carrots, celery, onion and sausage pieces in olive oil over medium heat until onion is nearly tender and sausage is browned, about 5 minutes.
- Add water, beans, chili powder, and Worcestershire sauce to pan and bring to a boil. Reduce heat and simmer for 20 minutes.
- Stir in undrained tomatoes and crushed gingersnaps. Cook and stir for 5 more minutes or until mixture thickens and bubbles.
- Serve immediately.
- 1) You can peel the carrots before chopping, though I prefer to leave the skin on.
2) Place gingersnap cookies in a plastic bag and crush them with a rolling pin.
3) Vegetarian, beef or regular turkey sausage can be used instead of smoked turkey sausage.
4) Black beans can replace kidney beans.
Let me know in the comments below if you tried this recipe and what you thought. I would love it if you shared Rustic Gingersnap Stew on social media. Thanks for stopping by!
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