- In a large pot (or Dutch oven), heat half the oil over high heat; brown the beef in batches, adding remaining oil as needed. Transfer to plate and set aside.
- Pour off any fat from the pan. Reduce heat to medium-low; cook onions, stirring occasionally, for 5 mins, or until softened. Return beef to pan; add stock, vinegar, sugar, bay leaves, salt, pepper, allspice, and cloves. Bring to a boil; reduce heat, cover and simmer for 1 hour.
- Add carrots; simmer, covered for about 20 mins. or until tender. Add gingersnaps and raisins; simmer 5 mins. or until thickened. Discard the bay leaves and serve!!
**When browning the beef, make sure that there is plenty of room around the meat in the pan. If you add too much at once the heat won't be distributed properly and it will end up steaming, rather than browning.
**This is a great dish to also make, cool and freeze! If you make it the day before the flavours will intensify.