2 tbsp vegatable oil
2 lb stewing beef, trimmed and cut into 1 1/2 inch cubes
4 medium onions chopped
1 clove garlic minced
2 tbsp all purpose flour
3 cups beef stock
1/2 cup red wine vinegar
2 tbsp packed brown sugar
1 bay leaf
1/2 cup gingersnap cookie crumbs
salt and pepper

In Dutch oven, heat oil over medium high heat. Cook beef in batches 3-4 minutes until browned on all sides, removing beef to plate as each batch browns. Return beef to pot along with any juices that have accumulated on the plate. Sprinkle beef with onions. Reduce heat to medium-low; cook, covered for 5 minutes or until onions are softened. Sprinkle flour over meat and cook, stirring over low
heat, until well blended and flour starts to draw away from bottom of pot. Gradually stir in stock and vinegar. Bring to boil over medium-high heat, stirring all the time. Reduce heat to medium-low. Cook, stirring, 5 minutes. Stir in sugar and bay leaf. Simmer, covered, 1 to 1 1/2 hours or until beef is tender. Remove bay leaf and stir in gingersnap crumbs.