Sauerbraten Stew with Gingersnap Gravy

This is an old German recipe.

1 (1 1/2 to 2 pound) boneless beef chuck or sirloin tip roast
1 (4/5 ounce) envelope instant meat marinade
2/3 cup white vinegar
2 bay leaves
1 teaspoon pickling spice
1/4 teaspoon pepper
2 beef bouillon cubes or 2 teaspoons instant beef bouillon
2 1/2 cups boiling water
5 small onions
5 large carrots, cut diagonally into 1-inch pieces (about 2 cup)
4 stalks celery, cut diagonally into 1-inch pieces (2 cup)
Gingersnap Gravy

Cut meat into 2-inch pieces. Mix marinade and vinegar in Dutch oven or 2 1/2-quart casserole; add meat and pierce pieces with sharp fork. Marinate meat 15 minutes, turning occasionally.

Stir in bay leaves, pickling spice, pepper, bouillon cubes and water. Cover and bake in oven at 325 degrees F until meat is almost tender, about 1 1/2 hours.

Add vegetables; bake until meat and vegetables are tender, about 1 hour.

Remove meat and vegetables to warm serving dish; keep warm while making gravy. Pour gravy over meat and vegetables. Makes approximately 4 servings.

Gingersnap Gravy:
Meat broth
1/4 cup cold water
2 tablespoons flour
1 teaspoon granulated sugar
1/3 cup crushed gingersnaps (about 6)

Skim fat from broth. Measure broth; if necessary, add enough water to measure 2 1/2 cups. Pour into Dutch oven. Shake 1/4 cup water and the flour in covered jar until smooth. Stir into broth. Heat to boiling, stirring constantly. Stir in sugar and gingersnaps. Reduce heat, simmer, stirring occasionally until gravy is thick and smooth, 3 to 4 minutes.

Makes about 2 3/4 cups.