Ingredients
2
lb beef stew meat (1-inch pieces)
1
cup chopped onions (2 medium)
1
cup beef broth
1
cup red wine vinegar or cider vinegar
2
dried bay leaves
6
cups uncooked medium egg noodles (12 oz)
3/4
cup crushed gingersnap cookies (about 15)
2
tablespoons packed brown sugar
2
tablespoons chopped fresh parsley
Preparation
In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.
Cover; cook on Low heat setting 7 to 9 hours.
About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.
