This simple stew recipe is just what need on a cold morning or during the sort of thaw we are having now. It will probably cool back down, and you’ll appreciate this tonight and any night soon! What makes it so special (and so easy) is that it uses crushed ginger snaps! It’s 5 minutes work and about 2 hours in the oven! Or, you can do it in an electric pressure cooker like the Instant Pot and have it done in half an hour!

You can crush ginger snaps quickly in a food processor, or in a bag using a rolling pin. They not only add flavor, they thicken the stew.

• 1 to 1 ¼ lb stew beef
• 1 cup thinly sliced onion
• 2 cloves garlic, peeled
• 2 Tb brandy
• 2 tsp salt
• 1/3 cup ginger snaps
• 1 10-oz can beef or chicken stock (In a pressure cooker, reduce this to about half a cup)
• ¾ cup dry red wine
• 1-2 Tb chopped parsley

1. Preheat the oven to 350º F.
2. Place the sliced onion in the bottom of an oven-proof casserole.
3. Mince the garlic and add over the onions.
4. Add the beef, brandy, stock, red wine and crushed ginger snaps.
5. Sprinkle on half the parsley.
6. Cover and bring to a boil on the stove top.
7. Then place in the preheated oven and bake for two hours.
8. Check to make sure the beef is tender. It may take a bit longer, depending on your oven.
9. Serve over noodles or rice.

Instant Pot

1. If you do this recipe in an Instant Pot, brown the onions and beef in a skillet and  pour heated brandy over the pan and ignite it. This prevents alcohol fumes from coming out of the Instant Pot’s steam vent.

1. Remember to use less liquid in the Instant Pot than in a casserole disk, The ¾ cup of wine plus about half a cup of stock is plenty, because little evaporates while cooking. Select the Stew setting for 25 minutes, and you’ll have a delicious meal.
2. Serve over noodles or rice.

The original version of this recipe, published over 30 years ago in the Columbus Dispatch reminded you to give individual greetings to each of your fruit trees in January. Always a good ides.

• Recipes