Sauerbraten Beef in Gingersnap Gravy

Combine beef stew meat onion beef broth vinegar and bay leaves in a slow cooker.

Cook on Low for 7 to 9 hours.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water stirring occasionally until tender yet firm to the bite 4 to 5 minutes. Drain.

Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.