Gingersnap Stew

Warm, comforting, and bursting with unexpected flavor, Gingersnap Stew is a unique twist on classic hearty stews. Featuring tender chunks of carrots and potatoes, flavorful ground beef or turkey, and aromatic spices like cinnamon and cloves, this dish offers an irresistible blend of savory and sweet. The secret ingredient? Crushed gingersnap cookies, which melt into the rich tomato-based broth, adding a subtle hint of ginger and sweetness to perfectly balance the spices. Ready in just one hour, this one-pot wonder is ideal for cozy weeknight dinners or impressing guests with its distinctive flavor profile. Serve it with crusty bread or over rice for a satisfying meal that will have everyone asking for seconds. Perfect for fans of creative comfort food, this recipe is sure to become a family favorite!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon gingerroot, grated
• 1 pound ground beef or ground turkey
• 2 large carrots, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 4 cups beef or vegetable stock
• 1 14-ounce can crushed tomatoes
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground cloves
• 6 pieces gingersnap cookies, crushed
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons parsley, chopped (optional garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3–4 minutes until softened and translucent.

Step 3

Stir in the garlic and grated ginger, and cook for an additional 1 minute until fragrant.

Step 4

Add the ground beef or ground turkey to the pot. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5–7 minutes.

Step 5

Stir in the chopped carrots and cubed potatoes, mixing them into the meat and onion mixture.

Step 6

Pour in the beef or vegetable stock and crushed tomatoes. Stir well to combine.

Step 7

Add the ground cinnamon, ground cloves, salt, and black pepper. Bring the mixture to a simmer.

Step 8

Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally, until the vegetables are tender.

Step 9

Once the vegetables are cooked, stir in the crushed gingersnap cookies. Allow them to dissolve into the stew to thicken it slightly and add a touch of sweetness and spice.

Step 10

Taste the stew and adjust seasoning with additional salt or pepper if needed.

Step 11

Ladle the gingersnap stew into bowls and garnish with chopped parsley, if desired.

Step 12

Serve warm with crusty bread or over rice for a hearty meal.

Nutrition Facts

Serving size	2984.3 grams (2984.3g)

Amount per serving	% Daily Value*
Calories	2735

Total Fat 136.20g	175%
Saturated Fat 43.40g	217%
Polyunsaturated Fat 2.70g
Cholesterol 321mg	107%
Sodium 6870mg	299%
Total Carbohydrate 288.30g	105%
Dietary Fiber 24.80g	89%
Total Sugars 91.50g
Protein 96.00g	192%

Vitamin D 0IU	0%
Calcium 448mg	34%
Iron 20mg	112%
Potassium 5850mg	124%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 13.9%

Carbs: 41.7%