- Portion size 6 servings
Cut stewing cubes into 1-inch (2.5 cm) pieces. In Dutch oven, heat half of the oil over high heat; brown beef in batches, adding remaining oil as needed. Transfer to plate and set aside.
Pour off any fat from pan. Reduce heat to medium-low; cook onions, stirring occasionally, for 5 minutes or until softened. Return beef to pan; add stock, vinegar, sugar, bay leaves, salt, pepper, allspice and cloves. Bring to boil; reduce heat, cover and simmer for 1 hour.
Add carrots; simmer, covered for about 20 minutes or until tender. Add gingersnaps and raisins; simmer for 5 minutes or until thickened. Discard bay leaves.
(Make ahead: Let cool slightly; transfer to shallow airtight container. Finish cooling, uncovered, in refrigerator. Cover and refrigerate for up to 2 days or freeze for up to 1 month.)