Copy this recipe, print it out and have it laminated. Once you try this delicious, tangy stew I know you will be making it often. It's another one of those lickity split recipes. Throw everything in the pot, let your dutch oven work it's magic and in under 45 minutes you'll have a thick, rich stew that tastes like it's been simmering over the campfire all day. You can make it with turkey kielbasa or if you're a vegetarian, leave out the sausage and add more beans. I think the next time I make it I'll add little creamer potatoes in place of the beans. This could easily be doubled. I made it in my 10 inch oven over a full spread of coals with 20-22 on the lid. Once you add the gingersnaps, remove the lid and let the stew simmer until the gravy has reduced and thickened. We can thank Suzann Goddyn of Portland Oregan for this prize winning recipe, she entered it in a contest sponsored by Better Homes and Gardens. I found it in their Annual Recipes 2001 but you can also find it here online.
Gingersnap Stew
3 carrots, cut into 3/4 inch pieces
3 medium stalks celery, cut into 1/2 inch pieces
1/4 cup chopped onion
1 Tblsp olive oil
8-12 ounces cooked smoked sausage, halved lengthwise and cut into 1 inch pieces
1 1/2 cups water
1/2 of a 15-ounce can kidney beans, rinsed and drained
1 Tblsp chili powder
1 Tblsp Worcestershire sauce
1 14 1/2 ounce can stewed tomatoes
8 gingersnaps, crushed
Lightly oil or spray a 10 or 12 inch dutch oven.
Cook carrots, celery, onion and smoked sausage over a full compliment of coals for 5-10 minutes or until onions are soft and translucent.
Add water, tomatoes with juice, Worcestershire sauce, and chili powder. Stir. Cover and simmer for 20 minutes.
Remove lid. Add crushed gingersnaps, stir well, and let stew simmer uncovered for 10-15 minutes or until sauce is reduced and thickened. Serves 4.
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Saute vegetables and sausage over high heat for 5-10 minutes   |
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